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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Friday, September 20, 2013

Scraps and Snippets ~ Mexican Potato Skins

Yesterday I shared Deviled Potatoes. Those were so much fun I went ahead and veganized one of our other favorite appetizer/fun meals.

Preheat to 350

Wash and remove eyes from 4 medium potatoes. I used red and I left the skin on, but you could peel them.

Pierce the potatoes and place in a covered baker. (It's important to cover them, the potatoes need to stay moist.) Bake for 30 minutes, test for tenderness. When tender remove from oven and let cool.

When the potatoes are cool, cut the potatoes in half longwise and scoop out most of the potato flesh from the middle of each of the potatoes and add the scoop to the mixture in the food processor. 

Additionally you need:

1 avocado (peeled and seeded, obviously. :  )
1 small onion chunked
3 TBSP salsa
2 cloves garlic

Add these to the potato in the food processor and process until smooth. 

Place the potato shells back in the oven, under the broiler and allow them to crisp and brown.
Scoop the filling into the potato wells/holes, heaping it up a bit. Then, load em up. Vegan cheese, avocado slices, tomatoes, salsa, green onions. cilantro, coconut or tempeh bacon bits.

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