Mini Vegan Pizza Potato Skins

• Vegetarian
• Gluten free

• Produce

  • 1 Cherry tomatoes
  • 1 Chives
  • 1 Potatoes, new

• Condiments

  • 1 Sun-dried tomato paste

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 1 Tahini cheese

Found on coconutandberries.com

Description

Ingredients

• New Potatoes
• Olive Oil
• Salt
• Sun-dried Tomato Paste (like Olive Branch OR try my Sun-dried Tomato Pesto recipe)
• Cherry Tomatoes, halved
• Tahini Cheese (2 Tbsp Tahini, 1 1/2 Tbsp Nutritional Yeast, 1/8 tsp Salt, 1/4 C Water whisked together until smooth) OR Vegan Cheese of choice, grated*
• Chopped chives (optional)

Directions

• Preheat oven to 220C/425F
• Place potatoes in a large pan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender.
• Cut each potato in half, then use a teaspoon or melon baller to carefully scoop the filling out, leaving a thin layer of potato (Save the potato flesh to make mashed potatoes!)
• Place the potatoes on a baking tray, skin side up. Drizzle with olive oil and sprinkle with salt and bake for 10 minutes.
• Turn on the grill. Fill with approx. 1 tsp of sun-dried tomato paste, then top with a drizzle of tahini cheese or grated vegan cheese.
• Top with 1 or 2 cherry tomato halves then place under the grill for 3-5 minutes until just beginning to brown.
• Sprinkle over chives, if using, and serve immediately.