Potato Skins with Vegan Egg
Yields: 3-4 Servings
Recipe, Photo, & Styling by Toni Okamoto | Food Sharing Vegan
“What are you making for the big game?! I love to get creative with my game day recipes since I know I’ll be spending time with a lot of non-vegans and want to show them how delicious plant-based food can be. So this year, I’m doing a twist on the traditional potato skin wedges and incorporating @hodofoods All-Day Egg Scramble! Their fluffy, full of flavor plant-based eggs are perfect any time of day and no cooking is required! Eggs and potatoes have always been great side by side, but have you tried them together? These loaded scrambled egg potato boats are the perfect #gameday apps that you and your friends can enjoy as you cheer on your favorite team.” – Toni Okamoto, @foodsharingvegan
Ingredients
1 (8oz) Hodo All-Day Egg Scramble Locate Product
15 small gold potatoes, washed
1 tbsp of olive oil
1/2 tsp of salt
A handful of vegan cheddar cheese
Paprika, for garnish
Chives, minced for garnish
Instructions
Preheat oven to 350 degrees F.
Halve the potatoes and toss in a large bowl with olive oil and salt until evenly coated. Spread onto a lined cookie sheet cut-side-up and roast for 1 hour, or until soft.
Allow cooling for 5 minutes. Using a melon baller, scoop out the middle from each potato half, being careful not to scoop through to the skin.
Cook Hodo egg scramble according to package instructions.
Fill the potatoes with 3 tablespoons of Hodo egg scramble, sprinkle with vegan cheddar cheese, and bake for 5 more minutes until the cheese melts.
Sprinkle with paprika and chives for garnish and serve immediately.
