Vegan Pizza Potato Skins

Pizza sauce is spooned onto baked potato skin and topped with dairy free cheese and herbs, then baked until the cheese melts and the potato becomes crispy. These would make a good side dish, or snack. Just leave them to stand for a couple of minutes before serving, the skin in your mouth is happiest when it’s not being burned off by molten food

Yield; Four side servings (201kcal per serving) Cook time; 15 minutes

To make the cook time only 15 minutes, premake the sauce and bake the potatoes beforehand

You’ll need;

  1. Four medium sized baking potatoes
  2. One tablespoon of oil
  3. Two cloves of garlic, roughly chopped
  4. One brown onion, roughly sliced
  5. One tablespoon of tomato puree
  6. One 400g/14oz tin of chopped tomatoes
  7. Half a teaspoon of both dried oregano and dried basil
  8. Salt and pepper to taste
  9. 60g/2oz non-dairy cheese, grated (I used a mix of two different kinds)

Method;

Bake the potatoes the day before, that way you cut down on the prep time. Simply pierce the skin of the potatoes a few times, place on a lined baking tray, then bake at 200ºC/180ºC fan assisted/400ºF for two hours, turning occasionally. Once cooked, leave to cool then slice in half and scoop out the potato (this can be mashed and used in other meals)

To make the sauce;

  • Add the oil to a small saucepan over a medium heat. Then add the garlic, cook for a minute before adding the onion. Cover with a lid and cook for five minutes
  • Next add the tomato puree and allow to cook for two minutes before adding the chopped tomatoes, salt and pepper. Cook uncovered until the sauce has reduced by about a third
  • Blend with a food processor or blender until the sauce is smooth. Set aside to cool, once cool refrigerate until you’re ready to use it

Next, assembling the pizza potato skins!

Method;

  • Place the potato skins onto a lined baking tray, add a tablespoon of sauce into each one
  • Evenly sprinkle over the cheese, then top each with a pinch of dried mixed herbs
  • Pop into an oven at 200ºC/180ºC fan assisted/400ºF for 15-20 minutes, or until the cheese is melted and sauce is bubbling
  • Leave to stand for a couple of minutes before serving with the warmed sauce for dipping. Freeze leftover sauce for pizzas or pasta

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