Veggie Potato Skins
No one will guess the secret ingredient in the creamy, savory filling of these kid-approved bites. They are just the kind of safe and filling appetizer that I like to bring to a party , though it may be best to set a few aside before they’re all devoured!
Makes: 14-20 servings
Free of: gluten and all top allergens.
- 7 large or 10 medium russet potatoes
- 1 medium head cauliflower
- 2 tbsp olive oil + additional for coating potatoes
- 1 tsp salt
- 4 cloves garlic
- 6 tbsp unsweetened dairy-free rice, hemp or coconut milk beverage
- 1 1/2 tsp smoked paprika
- 2 tbsp minced chives
- Preheat oven to 400° F. Scrub potatoes and bake 1 hour, or until tender when pierced with a fork.
- While potatoes bake, remove steam and leaves from cauliflower and cut into small florets. Carefully smash each garlic clove with the side of a chef’s knife or a mallet; remove skins.
- In a large bowl, combine cauliflower florets and smashed garlic with 2 tablespoons olive oil. Spread in a single layer on a baking sheet and place in oven with potatoes. Bake 30 minutes. Do not turn oven off.
- When potatoes are cool enough to handle, slice in half lengthwise. Scoop out most of the potato flesh (reserve to make mashed potatoes or use in another recipe) leaving 1/4 -inch thick shells. Lightly oil each potato skin, inside and out. Place each, cut side down, on a baking sheet and bake 10 minutes. Turn potato skins cut side up and bake 5 minutes.
- Place cooked cauliflower and garlic in a blender or food processor with milk beverage. Puree until smooth. Evenly spread cauliflower puree in each potato skin well. Liberally sprinkle with smoked paprika. If making ahead, the potato skins can be covered and chilled at this stage.
- When ready to serve, broil the potato skins 2-3 minutes in the oven, or until heated through and lightly browned on top. Sprinkle with chives.
Recipe first published in Allergic Living magazine. Subscribe today for more great allergy-friendly and gluten free recipes