Mini Potato Skins


 “The party has begun.” ~F. Scott Fitzgerald

These bite sized stuffed potato skins are a great addition to any party spread! And guess what? They are free of all the junk, but full of all the flavor. Make a big batch though, because these will go fast! My batch was potato, broccoli and onion and drizzled with @tessemaes avocado ranch, but you could customize them a million ways! 


1 bag of small dutch potatoes

broccoli florets

olive oil

2-3T finely chopped onions

3T coconut cream (the thick portion)

2T nutritional yeast

1/2 tsp garlic powder

1/2 tsp salt


green onions for garnish

ranch dressing

*Boil your potatoes until fork tender. Remove from heat and let cool. Cut them in half and using a spoon, scoop out center and add to a bowl. Toss skins gently with olive oil and lay out on parchment lined baking sheet. Cook at 425° for 20-25 minutes until edges begin to crisp and brown.

*Steam broccoli until just fork tender. Chop into small pieces. Add equal amounts of broccoli to potato.

*Add coconut cream, onions, nutritional yeast, garlic powder, salt and pepper to the potatoes and broccoli and stir to combine.

*Once potato skins are cooked to crispy, remove from oven and fill each skin with potato/broccoli mixture. Return to oven and cook an additional 5-10 minutes.

*Remove from oven and drizzle with ranch and green onions.