Loaded Potato Skins

All of the pleasures of potato skins but entirely plant-based. Recipe from The Mom 100. Serves 6.

Ingredients

• 6 large baking (russet) potatoes (about 3 pounds; scrubbed)

• ¼ cup olive oil

• 1 teaspoon kosher salt

• Freshly ground pepper (to taste)

• 1 cup black beans

• 2 cups shredded vegan cheese (such as sharp cheddar)

To Serve

• ½ cup vegan sour cream

• 1 avocado (diced)

• ½ cup sliced scallions

• Fresh cilantro leaves

Instructions

1. Preheat the oven to 375 F. Prick each potato with a fork several times (this prevents them from possibly exploding in the oven). Bake the potato directly on the oven rack for about 1 hour, until a small sharp knife slides into the potatoes easily. Remove the potatoes from the oven and raise the temperature to 425 F.

2. When the potatoes are cool enough to handle, halve them lengthwise. Scoop out most of the insides, reserving them for another use, leaving a 1/4-inch layer of potato inside the skin.

3. Brush the insides and the outsides of the skins with olive oil, season with salt and pepper, and place them on a rimmed baking sheet, cut sides up. Bake the potato skins for about 20 minutes until crispy.

4. Take the skins from the oven and divide the black beans evenly between the potato skins. Top with the cheese, dividing it evenly. Bake for about 5 more minutes until the cheese has melted.

5. Serve them dolloped with vegan sour cream and sprinkled with the avocado, scallions, and cilantro. Enjoy!

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