Description
Crispy potato skins loaded with allergen-friendly toppings and crunchy lentils. A delicious, customizable, and easy party appetizer!
Ingredients
Scale
Ingredients:
6 russet potatoes
1 cup dairy-free sour cream or greek yogurt
1/4 cup green onions
1/4 cup red onions
1 avocado, sliced
1/2 cup Sweet n Tangy BBQ Lentil Toppers
1/2 cup Cheddah Lentil Toppers
1/2 cup Peri-Peri Lentil Toppers
Salt to taste
Sauce:
1/4 cup tahini
1/4 cup oat milk
2 tsp nutritional yeast
1 tsp salt
1 tsp garlic powder
1/2 tsp smoked paprika
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Wash your potatoes and pierce each potato with a fork 3-4 times. Wrap each potato in foil and ensure there’s about 1/2 tsp water in the foil. [You can also cook in the microwave by wrapping a wet paper towel around your potato and cooking for 5-7 minutes.]
- Bake potatoes for 50-60 minutes until soft.
- While your potatoes are baking, whisk together the sauce. Combine all of the sauce ingredients in a small bowl or measuring cup and whisk until smooth.
- Once the potatoes are ready, remove from the oven and let cool. Increase oven heat to a broil. Slice in half long ways and remove about half of the potato, leaving the skin and 1/2 inch potato left.
- Using a spoon or basting brush, coat the inside of the potato skins with the sauce and broil for 15-20 minutes until they begin to brown. Check often as each oven differs.
- While the potatoes are broiling, prepare your toppings. You can switch these up to your taste, but most importantly include your range of allergen friendly Lentil Toppers! I like to mix the Cheddah flavor with either the Peri Peri or Sweet n Tangy BBQ OR mix all three!
- Prep Time: 25 minutes
- Cook Time: 80 minutes