These vegan potato skins are ideal for munching whenever you need a snack! Make as many or as little as you like, roll up your sleeves, and dig in!
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!