Everything Potatoes: Skins and Mashed

Who doesn't like potatoes? Not a body!

So you're a vegan and you think you must give up those delicious potato skin appetizers. Heck no!

As a bonus, making potato skins allows you to make mashed potatoes at the same time.

The ingredients are shown below (all can be bought at Whole Foods)

Ingredients:

• Russett potatoes (4 - 6 or however many you can shove into your mouth)
• Vegan sour cream by Tofutti
• Daiya vegan cheese, which only comes in shredded form. This is THE BEST vegan cheese on the market! (now available at Whole Foods in Vienna, thanks to me for my constant badgering to them to carry it. Can also be found at Sticky Fingers bakery). You can use the cheddar or mozzarella.
  
• Earth Balance butter
• Green onions
• Garlic powder
• Olive oil
  

Directions:

1. Wash/scrub the potatoes well. Then rub or brush olive on each potato and put in 400 degree oven for one hour.


2. Let potatoes cool down enough to handle and then cut in half.


3. Scoop out potatoes in another container leaving 1/2 in or less of potato in it.


4. Rub or brush olive oil all over the cut potatoes and put back in the oven for 5 minutes. Then flip the potatoes and bake for another 5 minutes.


5. While the potatoes are baking, mash the potatoes that were scooped out and sprinkle garlic powder, however much butter, salt, and pepper you want. You can add a little bit of rice milk for added creaminess. Vegan mashed potatoes are done!


6. Once potatoes are out of the oven, fill it with the Daiya vegan cheese.


7. Put back in oven for about 5 - 10 minutes. Take out of the oven and add the chopped green onions and vegan sour cream. Oh and if you like the flavor of bacon, you can add those fake bacon bits on top. I don't particularly care for it.


YUMMY!!