Loaded Potato Skins

Crispy potato skins loaded with veggies and cheese have always been a crowd pleaser!
They are not greasy or heavy as they’re baked with exceptionally small amounts of fat.
The endless combination of fillings and toppings leaves you with a dish you’ll never get bored of! You can load it with grated tofu, mushrooms, vegan meat, corn, broccoli and a variety of veggies, and top with vegan sour cream, cheddar, parmesan, nutritional yeast or just some slices of sun-dried tomato and olives with a drizzle of olive oil.
Here’s a quick and easy recipe of an appetiser that is bound to be a staple at all your parties:

INGREDIENTS:-

• 5 large potatoes
• 3 tbsp olive oil
• 10 button mushrooms, chopped
• 1 onion, chopped
• 3 cloves garlic, finely chopped
• Salt to taste
• 1/2 tsp ground black pepper
• 1/2 tsp chilli powder (or to taste)
• 1/2 tsp dried oregano
• 2 tbsp coriander, finely chopped
• 1 cup shredded vegan cheese

INSTRUCTIONS:-

1. Preheat the oven to 450 degrees F.
2. Wash and dry the potatoes. Then, prick the potatoes in several places with a fork and rub with oil.
3. Place on greased baking sheet and bake for 45 minutes or until tender.
4. Heat oil in a skillet over medium heat. Add the mushrooms, onion and garlic and sauté until wilted.
5. Add the salt, pepper, chilli powder and oregano and stir until well combined. Set aside.
6. Remove the potatoes from the oven and allow it to slightly cool before slicing each potato lengthwise in half.
7. Scoop out the insides of the potato, leaving 1/4 inch around the inside of the skin.
8. Place the skins back on the baking tray and load them with the mushroom filling. Sprinkle shredded cheese over each loaded potato and return to the oven.
9. Bake for 5 – 10 minutes or until the cheese melts and the skins turn golden brown and crisp.
10. Remove from the oven. Garnish with chopped coriander and serve immediately.