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Loaded Creamy Potato Skins

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 Loaded Creamy Potato Skins (Dairy Free)

These Loaded Creamy Potato Skins are spectacular on their own! But you can add a dollop of dairy free plain yogurt or dairy free sour cream to top them off.

Kite hill is very good brand of 100% plant based dairy free products that are available at Whole Foods and Wegmans.

Going dairy free doesn’t mean you have to give up Loaded Smashed Potato Skins!  This recipe calls for using one variety of potatoes but you can mix and match and it works just as well.

I grow potatoes in my garden and I usually plant a few varieties.  Alaska actually has quite a variety of potatoes to choose from!  I plant fingerling pinks, round purple, and the traditional ones like Russet, Kennebec, Denali and Shepody.  Also Chieftain, Yellow Finn, Yukon Gold, German Butterball and French Fingerling are my favorite ones to grow.

And the best part is you can sneak in cauliflower blended with the baked potatoes for the stuffing!  Enjoy these healthy plant based Stuffed Potato Skins as an appetizer or a side dish!  YUM!

When I travel I like to use brands I cannot get here in Alaska.  But any dairy free products like Violife, Miyoko’s or Tofutti could be used. Check out your local natural foods or whole foods stores and see what they have.

Loaded Creamy Potato Skins

Loaded Creamy Potato Skins

Recipe for Loaded Creamy Potato Skins

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Veggie loaded creamy potato skins DairyFree

Going dairy free doesn't mean you have to give up Loaded Creamy Potato Skins!  This recipe calls for using one variety of potatoes but you can mix and match and it works just as well.  And the best part is you can sneak in cauliflower blended with the baked potatoes for the stuffing!  Enjoy these healthy plant based Potato Skins as an appetizer or a side dish!  YUM!
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Course: Appetizer
Cuisine: American
Servings: 6 large servings
Calories: 327kcal
Author: My Dairy-Free Gluten-Free Life

Ingredients

  • 5 pounds of smaller organic potatoes scrubbed and cut in half the long way
  • ½ to 1 cup chopped cooked, crispy beef bacon optional
  • 1 head of cauliflower chopped, roasted or steamed until fully cooked 
salt and pepper to taste
  • 
olive or avocado oil for roasting
  • thyme

Instructions

  • Thoroughly wash the vegetables, then roast the potato halves, cut side down in oil and seasonings, at 425 degrees until cooked through and they have a crisp edge and cut side.
  • Using a liberal amount of oil on the pan will help them brown and not stick.
  • Roast or steam the cauliflower and then blend the cauliflower completely to create a super light and fluffy puree.
  • Allow the potatoes to cool enough to handle them before carefully scooping out the insides, trying to leave the crisp edges and skins intact.
  • Mix the potato filling and cauliflower puree together!
  • Taste the potato & cauliflower mixture - Sprinkle in any more seasoning desired and then scoop the filling back into the potato skins.
  • Top the filled potatoes with the crumbled bacon- optional
  • Bake at 400 degrees for about 12 to 15 minutes or until hot and the bacon sizzles a little.
  • Serve with a dollop of dairy free sour cream.

Notes

Nutritional values are based on one serving

Nutrition

Calories: 327kcal | Carbohydrates: 67g | Protein: 8g | Fat: 3g | Cholesterol: 1mg | Sodium: 43mg | Potassium: 1651mg | Fiber: 8g | Sugar: 3g | Vitamin A: 55IU | Vitamin C: 84.9mg | Calcium: 54mg | Iron: 3.2mg

 

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14 Comments

  1. These look good to me! And I’m likely to include the bacon, lol. I mean, it’s bacon, come on…I gotta have bacon.

    1. I know for those who love Bacon these are great. For those who want to go meatless can either leave it off or put veggie bacon on it.

  2. Very interesting! I have definitely never thought about loading potato skins with veggies before, but it sounds delicious! I would try it and most likely love it! Thanks for sharing. 🙂

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