Vegan Tomato-Basil Potato Skins

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

4.5

(9)

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Ingredients

4 servings

For the potato skins

4 medium russet potatoes (about 8 oz / 225 g each), scrubbed
2 tbsp garlic-infused oil, divided
½ tsp kosher salt
¼ tsp black pepper

For the filling

2 medium roma tomatoes (about 180 g total), seeded and finely diced
¼ cup fresh basil leaves, thinly sliced
1 tbsp garlic-infused oil
1 tbsp fresh lemon juice
¼ tsp kosher salt

For the topping

1 cup shredded cheddar cheese
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.
3 scallions, green tops only, thinly sliced

Instructions

1
Preheat the oven to 400°F (205°C). Pierce each potato several times with a fork, place directly on the oven rack, and bake for 45–50 minutes, until the skins are firm and a skewer slides through the center with no resistance.
2
Remove the potatoes from the oven and let them rest on a baking sheet for 5 minutes, until cool enough to handle. Halve each potato lengthwise. Using a spoon, scoop out the flesh, leaving a 1/4-inch shell of potato attached to the skin.

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