Mariachi Potato Skins

So, after seeing Jake Johnston’s Vegan Potato Skin recipe on Play With My Food, I decided to invest in a big ole’ bag of potatoes. However, by the time I got around to making them, I’d used up some of the ingredients I’d purchased. So, I sort of just did my own little twist.

  • Medium Potatoes (Make sure to clean you potatoes really well. I used medium potatoes, but I’m planning a do-over. Smaller ones will cook faster. If you do go with medium potatoes, extend the cook time; don’t rush these.)
  • Vegan Butter (I used Earth Balance. My vegan butter was in the place of the original recipe’s vegetable oil cause I thought the butter would blend better with the ingredients I was going to use.)
  • Hot Sauce (After the potatoes had been baking for at least 30 minutes, I spread the sauce over the tops to let it soak in.)
  • Vegetarian Chili (I used Health Valley Organic brand, which doesn’t seem to have any ingredients that would be problematic to vegans, but any chili will do.)
  • Fried Diced Onions (I fried these up while I waited and sprinkled them on top, before I added the cheese.)
  • Daiya Cheddar Shreds (Once I piled everything on top, I sprinkled these on top and put them back in the oven to melt.)
  • Tofutti Sour Cream (I really want to try Jake’s recipe in the future! I just have to not eat all the cashews.)

2 thoughts on “Mariachi Potato Skins

  1. Oh, man – I wanna try yer tune-ups. It sounds a lot easier – how’d you like the Earth Balance and the chili? It’s funny, I’ve since had to get that sour cream for something else and really liked it, so I’ll prob do that in the future, too. Thanks for the shout-out!

    1. I really want to try the sour cream you made. The Tofutti is a really good substitute but not the most flavorful; it needs a little something extra I can’t quite put my finger on. With the red potatoes, oil, mozzarella and cashews, yours sound very Italian inspired. Lucky me, my sister bought a small bag of red potatoes. I may steal a few!

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