Makes around 18 potato skins
These vegan sour cream and onion potato skins are completely irresistible. You probably don’t need much convincing to eat a potato skin. Straight out of the oven, wearing nothing but your skivvies, holding a little salt shaker. That sounds about right. But add a cool, creamy, tangy dip to their little shells and hooo-boy.
To make the potato skins, no frying is needed. Bake the potatoes, let them cool, slice in half, scoop em, then broil or air-fry. It’s a lot of downtime, so knock out some chores or other meals while you’re making these. Or just read.
The potato skins are wonderful while warm, but they’re also really nice at room temperature, so don’t worry too much about serving temp. But note: you don’t want them sitting around for more than half an hour, not that they will last that long. So fill when you are close to serving time.
The sour cream is a really simple blend of cashews and tofu for creaminess and body, coconut oil to hold its beautiful shape, and lemon juice for tang, along with a few seasonings. It needs a couple of hours to set, so make it a day ahead to play it safe. Use it for other recipes, like chili and beef stew and pierogi!
A little backstory: This recipe is from The Superfun Times Vegan Holiday Cookbook. They were originally in the Super Bowl chapter, but honestly they belong at every party, potluck, game night, and sitting on the couch situation you can think of.
VEGAN SOUR CREAM & ONION POTATO SKINS FAQ
Do I need to soak the cashews? If you have a high-speed blender like a Vitamix, nope, just toss them in raw and blend. If you’re using a regular blender, you’ll want to soften them first. Either boil them for 15 to 20 minutes and drain, or soak them in water for at least 2 hours (or overnight). Then blend as directed. It might take up to 5 minutes to get completely smooth, but you’ll get there.
Can I make the sour cream ahead of time? Yes, and I actually recommend it. It needs at least 2 hours to set in the fridge, so making it the day before takes the stress out of party prep. It keeps well for 3 to 4 days refrigerated.
Can I use store-bought vegan sour cream instead? Sure, if you’re in a pinch. But this homemade version is tangier, creamier, and has that onion-y flavor baked right in. It’s worth the effort, especially since it’s mostly just blending.
What do I do with all the scooped out potato? Don’t toss it! Mash it up for mashed potatoes, stir it into a pureed potato soup, or make potato pancakes. You can also just…eat it.
Can I use a different potato? Russets are ideal because they’re big, sturdy, and their skin crisps up beautifully under the broiler. Yukon Golds would work in a pinch but they’re smaller and the skins are thinner, so they’ll be more delicate.
How do I keep them crispy? The broiler step is key — that’s what gives the skins their crunch. Don’t skip it, and watch them closely because they can go from golden to burned fast. Fill them with sour cream right before serving so the skins stay crisp.
How far ahead can I make these for a party? You can bake and broil the potato skins up to a day ahead. Store them in the fridge, then bring to room temperature or warm them briefly in the oven before filling with cold sour cream and chives.
Are these gluten free? Yes! Everything here is naturally gluten free.
Can I add other toppings? Absolutely. Vegan bacon bits, pickled jalapeños, a drizzle of hot sauce, or some black beans would all be great. But honestly the sour cream and chives are perfect on their own.
Sour Cream & Onion Potato Skins
Ingredients
For the sour cream:
- 1 cup raw cashews soaked in water for at least 2 hours and drained
- ¾ cup vegetable broth
- ¼ cup fresh lemon juice
- 6 ounces extra-firm silken tofu half of a 12-ounce package, such as Mori-Nu
- 3 tablespoons refined coconut oil melted
- 1 teaspoon sugar
- 2 teaspoons onion powder
- ¾ teaspoon salt
For the potato skins:
- 5 pounds medium russet potatoes
- Olive oil
- Salt
- Freshly ground black pepper
- ½ cup finely chopped fresh chives for garnish
Instructions
Make the sour cream:
- Combine the cashews, vegetable broth, and lemon juice in a blender. Puree until completely smooth. Periodically stop the machine to keep it from overheating, and scrape down the sides of the blender jar with a rubber spatula to make sure you get everything.
- Add the tofu, coconut oil, sugar, onion powder, and salt and puree until thick and creamy, once again scraping down the sides. Taste and adjust for salt and seasoning.
- Transfer to a sealed container and refrigerate for at least 2 hours so that it sets. Give it a stir with a fork to fluff it up, and serve!
Make the potatoes:
- Pierce the potatoes all over with a fork and wrap each in foil. Place the potatoes directly on an oven rack and bake until easily pierced with a steak knife. Depending on the size of the potatoes, it could take 45 minutes to an hour. Use tongs to transfer the potatoes to a cooling rack and let sit until cool enough to handle, about 15 minutes.
- Unwrap the potatoes and cut in half lengthwise. Use a spoon to scoop out most of the potato flesh, leaving about ¼ inch of potato on the skin. (See FAQ for what to do with the scooped-out potatoes.)
- Drizzle the insides of each potato with a little olive oil and rub it around with your fingers. Sprinkle on a little salt and freshly ground black pepper.
- To broil: Set the oven to broil. Lightly coat a rimmed baking sheet with nonstick cooking spray. Place the potatoes, cut-side up, on the baking sheet. Broil until the insides are brown and crisp, about 2 minutes, watching closely so that they don’t burn.
- To air fry: Air fry at 400°F for about 5 to 7 minutes until crispy and golden. You’ll probably need to do a few batches depending on the size of your air fryer.
- Fill each potato with a dollop of cold sour cream and sprinkle with chives. Serve!
