Fully-Loaded Potato Skin Rounds

Plant-based / Vegan / Appetizer / Main Dish / Side Dish / Vegetarian

(115 votes, average: 3.49 out of 5)

This fully-loaded potato skin rounds recipe is a mashup of the ever-popular potato skins with the dip-able goodness of nachos. It’s perfect for a game day party, a weekday lunch, or a kid-friendly after school snack.

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Ingredients

3-4 large Yukon gold potatoes

2 tablespoons olive oil

Sea salt and pepper to taste

½ cup cashew sour cream

1 cup avocado-pea guacamole

1 cup perfect crockpot beans (or refried beans) ‎

Directions

Preheat oven to 425 degrees.
Slice potatoes into thin rounds (can go up to 1/4” thick if want thicker portions).
In a bowl, toss potatoes with olive oil.
On nonstick baking sheets, place potato rounds in single layer. Sprinkle with salt.
Bake for 30-35 minutes or until potatoes start to crisp at edges and are golden.
When cool enough to handle, put potato rounds into 6-8 individual bowls with bean and guacamole.
Drizzle with cashew sour cream and top with scallions and/or cilantro for garnish.
If serving family-style, arrange potato rounds on a large platter with bowls of beans, guacamole, cashew sour cream, and cilantro or scallions (if using).

Photo credit: Alexandra Andersson