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Twice baked buffalo potato skins are something different for the holidays and something that's always a hit on game days...sometimes both coincide. Make these epic potato bites asap and watch the crowd go wild!
| Servings | Prep Time |
| 20 potato skins | 15 min |
| Cook Time | Passive Time |
| 33 min | 33 min |
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Twice baked buffalo potato skins are something different for the holidays and something that's always a hit on game days...sometimes both coincide. Make these epic potato bites asap and watch the crowd go wild!
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Ingredients
- 10 small Yukon gold potato
- 1/2 cup Buffalo sauce recipe (Link to recipe in the notes section below)
- 1/2 cup Diced green onions
- 2 tbsp Vegan butter
- 2 tbsp Vegan sour cream
- 1 tsp Onion powder
- 2 tbsp Nutritional yeast
- 1 cup Vegan cheese shreds (I used Follow Your Heart mozzarella)
- 1 pinch Sea salt (or to taste)
- 2 tbsp Sweet paprika
Servings: potato skins
Units:
Instructions
- Preheat your oven to 450°F
- Slice each of your potatoes into even halves and place them cut side down on a prepared baking sheet that has been lined with parchment paper or oiled. Brush buffalo sauce over each of the potatoes, coating their skins entirely. Place in oven and bake for 20 minutes, or until fork easily slides into the potato.
- While potatoes bake, dice your green onions and set aside.
- Once potatoes are cooked through, set aside and allow them to cool long enough where they become easier to handle, but still remain warm. Using a small pairing knife and a 1 tsp measuring spoon, begin carefully scooping out the center of the potato flesh, leaving a small amount of the potato over the skin and edges. Take the scooped out potatoes and place them into a medium bowl. You want to make the potatoes into small serving bowls that are mostly hollow but still hold their shape.
- Place your hollowed potato skins back onto your baking sheet, cut side up, and brush them down with more buffalo sauce inside of their skins. Set aside.
- To your scooped out potato in your bowl, add your butter, sour cream, onion powder, 1/4 cup of green onions, nutritional yeast, cheese shreds, and sea salt to taste. Mash it all up with a potato masher or fork until fully creamed and combined. Begin scooping your mashed potatoes back into your potato skins. Sprinkle a pinch of the sweet paprika over each potato skin to finish them off. Place them back in the oven to bake for another 10 min. Set your oven to broil for an extra 3 minutes and then remove from oven.
- Serve immediately after baking with a side of sour cream or vegan blue cheese dressing and top with remaining fresh diced green onions. ENJOY!
Recipe Notes
Buffalo sauce recipe HERE
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