French Potato Skins
Add a French touch to traditional potato skins by adding homemade vegan herb butter, sundried tomatoes, and capers.
Ingredients
- 4 medium russet or yellow potatoes
- 1 tbsp olive oil or spray
Herb Butter
- 1 stick of vegan butter (Earth Balance, Miyoko's Creamery)
- 3 tbsp vegan sour cream
- 2 shallots peeled and finely minced
- 2 garlic cloves minced
- 1 tbsp fresh lemon juice
- 1 tsp turmeric powder
- 1 cup finely minced fresh parsley
- 1 tsp sea salt
Filling
- 1/2 cup sundried tomato strips in olive oil (or rehydrated if dried)
- 1 cup shredded vegan cheese
- 1 tbsp small capers
- 1 cup green onion chopped
- 3 tbsp vegan sour cream
- basil leaves
Instructions
Make the herb butter
- Mince the cup of parsley, and the 2 peeled shallots or use a food processor.
- Melt the vegan butter, sour cream, lemon juice, turmeric powder and salt in a pan.
- Remove from heat and fold in the parsley and shallots.
- Pour into a small tin lined with parchment paper, and refrigerate overnight until firm.
Prepare the skins
- Shred the vegan cheese, chop the sundried tomato strips into small pieces.
- Gently scrub the potatoes if needed.
- Place them whole on a baking sheet or shallow baking dish.
- Bake at 400 F for 45 minutes until they are cooked through. Remove from oven.
- Set aside for a few minutes so that you can handle them.
- Cut each potato in half and gently scoop the middle section with a small spoon leaving about 1/4 of an inch of potato. Make sure not to puncture the bottom!
- Increase the temperature to 425 F, brush again with some olive oil and sprinkle some salt.
- Bake the skins in a roasting pan and bake for 10 minutes. Flip them over and bake another 10 minutes.
- Time to fill the skins! Add a small amount of herb butter, sprinkle some vegan cheese, a few bits of sundried tomatoes, a few capers, and basil leaves, and bake for another 2-3 minutes.
- While the potatoes are finishing to bake, chop the green onions.
- Taste one and adjust seasoning if needed. Top with green onions and serve immediately!
Notes
Serve with a green salad with arugula, kale or your favorite lettuce!
Tried this recipe?Let us know how it was!