I’m breaking away from my typical sugar-laden weekend recipe and sharing a savory one today instead, but don’t worry, there’s lots of cheese, and, AND, tatoes! So that’s okay, right? Everyone good with this?
You know what my favorite recipes are? I mean, not that I don’t completely love the recipes that are quick and easy (like this and this), or ones that are just downright fun to make (like THESE). I also love the ones that are a sure thing for making everyone who eats them extremely happy.
Nor am I saying that this recipe doesn’t fit any/all of these categories, that’s what’s awesome about it. It not only is fast, fun to make, and loved by all, but my favorite part about it is that it’s the kind of recipe that uses up random leftovers from the fridge at the same time, YES! Those are my faves.
I also really don’t like seeing perfectly good food go to waste and potato skins are one of those things that are so often overlooked and tossed out before they’re even given a chance. I want to run through the streets shouting about how they can be so amazing.
So hopefully you olive haters didn’t ditch me the moment you noticed some on these yummies. The olives are completely optional. Should I say it again? You don’t have to add them!!! Also optional is the “cheese” you can make them without it. Although, these simply are better with it and won’t be the same if you skimp.
Another awesome part of making potato skins is that you still have the potato filling for whatever use you want. I used the fillings from these particular potatoes for a cheesy potato bake but you could also mash them, make soup, or just eat them with your meal.
There are tons of options for topping them also, but since I was using homemade enchilada sauce I knew they weren’t going to be lacking any flavor so I went simple with just cilantro and lime on these. Feel free to load ’em down with salsa, guac, sour cream, and anything else you want though.
Loaded Enchilada Potato Skins (Vegan+GF)
Put a new spin on your classic potato skins with this Mexican inspired version.
- 6 - 8 medium potatoes about 3 pounds
- 1 tablespoon olive oil
- 1 large tomato diced
- 1 small onion diced
- 2 cups enchilada sauce Be sure it's V+GF if needed
- salt and pepper to taste
- 1 cup non-dairy shredded "cheddar cheese" such as Daiya
- 1/4 pitted black olives sliced (optional)
Optional toppings for serving:
- lime juice
- plain non-dairy yogurt
Preheat oven to 400 degrees F (200 C). Scrub potatoes and dry then pierce with knife in a few places. Place them on a baking tray (or just directly on the oven racks) and bake for 45 minutes to 1 hour, or until they feel soft when squeezed.
While the potatoes are baking, heat oil In a large skillet over medium high heat and add tomatoes and onion. Cook for 2 to 3 minutes. Once softened add the enchilada sauce, and season to taste with salt and pepper.
Remove potatoes from oven and allow them to cool enough to handle. Cut them in half lengthwise and use a spoon to scoop out center leaving a little bit of flesh. (Reserve the centers for another use. You can make mashed potatoes, Yay!) Brush both sides of potatoes with oil, place potatoes face-down on lined baking tray, and sprinkle with salt and pepper. Bake for about 10 minutes until skins start to crisp then remove pan from oven and flip them over onto their backs.
Divide the filling mixture between the potato skins and top them with the "cheese" and, if desired, black olives. Return the pan to the oven and bake for about 5 more minutes until the cheese starts to brown. Remove from oven and cool for at least a few minutes before serving with desired toppings.