Potato Skins with Green Garden Ranch Dip & Spread Recipe

Tray of Potato Skins with Green Garden Ranch Dip & Spread

Potato Skins with Green Garden Ranch Dip & Spread Recipe

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Recipe by Green GardenCourse: Recipes
Servings

8

servings
Prep time

10

minutes
Cooking time

1

hour 

30

minutes

Ingredients

  • 10 small-ish Yukon Gold Potatoes

  • 2-4 tbsp. Olive Oil

  • Salt and Pepper, to taste

  • 1/2 c. Vegan Shredded Cheddar Cheese

  • 1 Jalapeno, thinly sliced

  • Green Garden Ranch Dip, for topping

  • Salsa, for topping

  • Thinly Sliced Scallions, for topping

Directions

  • Heat the oven to 400° F.
  • Scrub the potatoes clean. Poke a few holes in each potato using a fork. Drizzle with olive oil and season with salt and pepper. Place on a large baking sheet and roast for about 45 minutes to 1 hour, until fork tender.
  • Remove from the oven and let cool slightly. Slice each potato in half lengthwise and use a spoon to carefully scoop out most of the filling, leaving about 1/4″ on all the sides and the bottom.
  • Brush each potato with more oil and salt, then place face side down on a baking sheet. Return to the oven for about 15 minutes, until crispy.
  • Remove from the oven, flip, and top each potato with vegan cheese and a few thin slices of jalapeno. Return to the oven for another 5-10 minutes, until the cheese is melted.
  • Remove from the oven and let cool slightly before topping each potato with a dollop of Green Garden Ranch Dip, salsa, and sliced scallions.

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