These mini vegan potato pizza skins were my creation for the after school snack challenge! I dunno about you, but if I was still in school I’d definitely want to come home and eat these. They’re little morsels of cheesy potato goodness and they’re mighty flavorful. With just a few simple and easy ingredients, you can pull these off too! But as cute and conveniently bite sized these ones are, I think they would work even better with full size russet potatoes. Try that out and go pizza crazy, guys!
If you want the recipe for the pretzel bites, you can get that here.
vegan potato pizza skins
These vegan potato skins are ideal for your next Superbowl party! Make as many or as little as you like, roll up your sleeves, and dig in!
- mini red potatoes
- olive oil
- sea salt and ground black pepper
- finely chopped green onions
- vegan cheese shreds
- dried oregano
- dried basil
Coat the potatoes in olive oil, sea salt and ground black pepper and bake in a preheated 450°F oven for 15 to 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 to 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 shreds, oregano and basil for extra pizza flavour, sea salt, ground black pepper, and another bit of olive oil or 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. Add toppings like green onions or vegan pepperoni.
Bake under the broiler for 5 minutes or until the vegan cheese is baked on, golden, and slightly crispy!