Tasty Vegan
Ingredients :
- ½ bag (340g) The Little Potato Company’s Blushing Belles
- Olive oil, to drizzle
- Salt, to taste
- Fresh cracked black pepper, to taste
- 2 tbsp (30ml)
- 2 tbsp (30 ml) , plus extra for dipping
- 2 tbsp (30ml) vegan cheese shreds (or 1 ½ tbsp (22.5ml) nutritional yeast)
Instructions :
- Prepare vegan ranch dressing and vegan buffalo sauce.
- Preheat oven or grill to 400°F (204°C).
- Gently prick the skin of the Creamer potatoes. On a large piece of aluminum foil, drizzle Little Potatoes with olive oil and season with salt and pepper. Fold the aluminum foil around the Little Potatoes to make a sealed foil pack.
- Bake or grill for 30 minutes, until the largest Creamer potato is just tender when poked with a fork.
- Set potatoes aside until cool enough to handle.
- Cut potatoes in half lengthwise and scoop the flesh from the skins. Set flesh aside in a large bowl, you’ll need about 2/3 cup of mashed potato. Set potato skins aside on a baking sheet or piece of aluminum foil.
- Season the insides of the scooped skins with salt and pepper. Bake or grill the skins for 10 minutes.
- Mash the potato flesh with vegan buffalo sauce, vegan ranch dressing, vegan cheese shreds, and black pepper (to taste.) Mash well, ensuring there are no lumps.
- Scoop the buffalo ranch mashed potatoes back into the skins.
- Bake or grill for 15-20 minutes, until they’re bubbling and the filling begins to crisp up a little bit.
- Serve with extra vegan ranch dressing for dipping (optional).
