Well these mini vegan potato pizza skins were my creation for the after school snack challenge! They were little morsels of cheesy potato goodness and turned out to be mighty flavourful. With just a few simple and easy ingredients you can pull these off. But as cute and conveniently bite sized these ones are, I think they would work even better with full size russet potatoes so go pizza crazy, guys!
Make as many or as little as you like! I don't think there's much need for measurements and stuff with this one, but here's how I made them.
mini red potatoes
sea salt & ground pepper
finely chopped green onions
vegan cheese shreds
Coat the potatoes in olive oil, sea salt and ground pepper and bake in a pre-heated 450 F oven for 15-20 minutes until tender. Bake time may vary with a larger russet potato.
Once baked and cooled enough so you can handle them, slice the potatoes in half and gently scoop out a generous portion of the cooked potato leaving some in tact on the skin to crisp up.
Add another drizzle of olive oil to the inside of the potatoes and bake for 10-15 minutes until crispy. You may need to flip them half way through the bake time
Meanwhile combine the warm potato filling with vegan cheese, oregano and basil for extra pizza flavour, sea salt, ground pepper, and another bit of olive oil or you can use vegan butter. You can also add in other seasonings of your choice like chili flakes etc.
Once the skins are baked crisp remove them from the oven and pile the potato cheese filling on top and add toppings like green onions or vegan pepperoni.
Bake under the broiler for 5 minutes or until the cheese is baked on, golden, and slightly crispy!