Courtesy of Allergic Living and Kim Lutz
Makes 14-20 potato skins
- 7 large or 10 medium russet potatoes
- 1 medium head of cauliflower
- 2 Tbsp. olive oil and additional oil for coating potatoes
- 1 tsp. salt
- 4 cloves garlic
- 6 Tbsp. unsweetened dairy-free rice, hemp or coconut milk beverage
- 1 1/2 tsp. smoked paprika
- 2 Tbsp. minced chives
- Preheat oven to 400° F. Scrub potatoes and bake 1 hour or until tender when pierced with a fork.
- While potatoes bake, remove stem and leaves from cauliflower and cut into small florets.
- Carefully smash each garlic clove with the side of a chef’s knife or a mallet; remove skins.
- In a large bowl, combine cauliflower florets and smashed garlic with 2 Tbsp. olive oil. Spread in a single layer on a baking sheet and place in oven with potatoes. Bake 30 minutes. Do not turn oven off.
- When potatoes are cool enough to handle, slice in half lengthwise. Scoop out most of the potato flesh (reserve to make mashed potatoes or use in another recipe) leaving 1/4-inch thick shells. Lightly oil each potato skin, inside and out. Place each, cut side down, on a baking sheet and bake 10 minutes. Turn potato skins cut side up and bake 5 minutes.
- Place cooked cauliflower and garlic in a blender or food processor with milk beverage. Puree until smooth. Evenly spread cauliflower puree in each potato skin well. Liberally sprinkle with smoked paprika. If making ahead, the potato skins can be covered and chilled at this stage.
- When ready to serve, broil the potato skins 2-3 minutes in the oven, or until heated through and lightly browned on top. Sprinkle with chives.