Cheese and chive potato skins (Gluten free, dairy free & vegan)
Potato skins used to be my all time favourite starter when eating out, but since having to cut out dairy it’s not something I have tried to make myself! I recently made some and they were delicious, so I thought I’d share my recipe. My potato skins are filled with dairy free cheese (I find that Violife works and tastes best), spring onions, red pepper, fresh chives and are topped with a dairy free cream cheese (I find that the Nush cream cheese tastes best!). They are perfect served on their own or with a side salad.
If you do make my cheese and chive potato skins I’d love to see, don’t forget to tag me in your photos on social media!
Cheese and chive potato skins (GF, Ve)
Ingredients
- 3 large baked potatoes
- Extra virgin olive oil
- Salt and Black pepper
- 1 red pepper (chopped finely)
- 3 spring onions (chopped finely)
- 1/2 bunch fresh chives (chopped finely)
- Handful of dairy free cheese + extra for topping (Violife works best)
- Vegan sour cream (Nush works best)
- 1 tsp dairy free butter
Instructions
- Rub your baked potatoes with extra virgin olive oil, salt and pepper and bake for about 75 minutes in the oven at 180°C.
- Remove your potatoes from the oven and leave until cool enough to touch. Once cool, cut them in half and scoop out the middle (leaving a small amount around the edges to keep their shape).
- Add the potato to a bowl and mash. Stir in your dairy free butter, salt & pepper, a handful of dairy free cheese, chives, spring onion, red pepper. Mix well.
- Spoon the mixture back into your potatoes until they are full. Top with extra dairy free cheese and black pepper. Cook for another 20 minutes in the oven.
- Remove from the oven, top with dairy free cream cheese and chives. Serve with salad.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice