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!
Servings: 6large servings
Author: My Dairy-Free Gluten-Free Life
5poundsof smaller organic potatoesscrubbed and cut in half the long way
½ to 1cupchopped cooked, crispy beef bacon optional
1head of cauliflowerchopped, roasted or steamed until fully cooked salt and pepper to taste
olive or avocado oil for roasting
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.