These vegan cheesy potato skins are loaded with broccoli, smokey tempeh crumbles, cashew sour cream, and fresh chives. The best part – they’re pretty healthy too! As a firm believer that healthy food can also be delicious, I am confident these potato skins will satiate any craving you may have. They would also be a great party appetizer.
This recipe is gluten-free and oil-free. To make it nut-free simply omit the cashew sour cream or use your favorite vegan sour cream alternative. I used white potatoes for the recipe, but russet potatoes will also work.
Vegan Cheesy Potato Skins with Broccoli and Smokey Tempeh
- 6 potatoes, washed and pierced with a fork
- 1/2 cups broccoli florets, steamed
- 1/4 cup nutritional yeast
- 1 tbsp non-dairy cream cheese ( I use Kite Hill brand)
- Salt and pepper to taste
- Smokey Tempeh Crumbles
- Cashew Sour Cream
- 2 cups cashews
- 1 1/4 cup water
- Juice of 2 limes
- 1 tsp apple cider vinegar
- 3/4 tsp salt
- Chives, finely chopped
- Preheat oven to 400 degrees Fahrenheit. Cook whole potatoes for 1 hour. Set aside and let cool.
- Meanwhile, add cashews, water, lime juice, apple cider vinegar, and salt to a high-speed blender. Blend until completely smooth. Store in the refrigerator until you’re ready to serve.
- Cut in potatoes in half lengthwise. Scoop out the potato flesh, leaving enough around the edges to keep the potato skin’s structure.
- Increase the oven’s temperature to 450 degrees Fahrenheit.
- Place the scooped out potato in a mixing bowl. Add steamed broccoli, nutritional yeast, non-dairy cream cheese, salt, and pepper to taste. Mix well until combined.
- Place about 1 tbsp of filling in each potato skin. Bake for 15 minutes.
- Take out the potato skins from the oven. Top with smokey tempeh crumbles, cashew sour cream, and chives. Serve and enjoy!