Jalapeno Popper Potato Skins (vegan and gluten free)

I’ll admit it, I’m not always on top of everything. I like to give the illusion that I am, and sometimes I really am! But I’m not one of those super awesome food bloggers that posts her recipes BEFORE a big party or event. I just don’t even think about it. If I make something for special occasion (and everyday eats) and if it’s delicious, I share it with you! That’s the deal with these SUPER DELICIOUS potato skins. We made them for the Superbowl and they were a hit. Definitely a great game day food, but these would be good anytime you wanted something awesome to eat. Honestly. Make them.


Jalapeno Popper Potato Skins
(recipe adapted from Iowa Girl Eats)
3 jalapenos
2 lbs baby red potatoes (as close to same size as possible)
Olive oil
Nonstick cooking spray
8 ounces vegan cream cheese (I used Tofutti), at room temperature
Vegan Cheddar Cheese (we used teese), if desired
Vegan “bacon” bits
3 scallions, thinly sliced

Place top oven rack to the top position and preheat broiler. Broil jalapenos on a foil-lined baking sheet and broil until blackened on all sides. Remove from baking sheet and place in a paper bag until cool enough to handle. When cool, peel away the skin and chop. Remove the seeds if you don’t like heat, or leave them (we left seeds in 2 of the jalapenos) for more spice and heat. Combine with the cream cheese and set aside. (do not refrigerate)
Step one: jalapenos & cream cheese

Place the oven rack to the center of the oven and set to 400. Wash and dry potatoes, prick a few times with the tines of a fork, and place on a foil-lined baking sheet (I used the same one that I roasted the jalapenos on). Drizzle with olive oil and coat all sides. Bake 30-40 minutes, or until a knife inserted in the center goes in easily. Remove from the oven and turn temperature up to 450. When the potatoes are cool enough to handle, cut in half lengthwise and scoop out the flesh leaving about 1/8-inch of potato inside of the skin. Spray with cooking spray, sprinkle with salt and bake for an additional 10 minutes.
Step two: potatoes scooped and ready to go

After baking fill each potato with about 1 tsp of the cream cheese mixture. Top with cheese (if using) and place under the broiler for about 5 minutes, until cheese is bubbly and melted.
Step 4: top with cheese (if desired)

Top with “bacon” bits and scallions and eat up!
Step 5: Broil, top with "bacon" bits, scallions and enjoy!

These are a wee bit labor intensive, but I promise you, they are TOTALLY WORTH IT. Mmmm! Even my furtherest-from-vegan-as-possible dad thought they were good. I call that a win.



4 thoughts on “Jalapeno Popper Potato Skins (vegan and gluten free)

  1. That cheese looks weird before cooked. Afterwards it looks mighty tasty. Next time make sure Nick brings one to work the next day!

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