Hummus potato skins are healthy, delicious, and easy to make. These vegan potato skins taste familiar, yet unique. The smoky onion and garlic topping is slightly sweet and a bit spicy. The potato skins are non-greasy and dairy-free. The hummus provides protein, so the potato skins are filling. Perfect as an appetizer, these also make a great side dish or even a full meal.
For this recipe, you will need 1 cup of hummus (see recipe here).
There are two ways to prepare the potatoes for this recipe. Option 1: slice the potatoes about 1 to 2cm thick, cook the slices, and then add toppings and bake. Option 2: pre cook the potatoes, scoop out some potato for use in another recipe, and use the remaining skins to make hummus potato skins by adding toppings and baking.
To begin, prepare the potato skins or slices. Wash the potatoes well and remove any eyes or dark portions.
Option 1: potato slices. Slice 4 raw potatoes about 1 cm to 2 cm thick using a mandoline. No oil is needed. Cook the plain potato slices by spreading them out in a single layer on a baking sheet and baking at 425 degrees for 20 minutes. I use a silicone baking sheet on top of the regular metal one as an easy oil-free way to keep the potatoes from sticking. To prepare the potatoes faster, cook for 7 min in microwave (layered in a casserole dish with a lid works well) and then bake in a single layer in the oven for 8 minutes at 425. Check to see if the potato slices are cooked enough by piercing with a fork. The potato slices should be slightly soft, so the fork enters easily, and starting to brown just slightly.
Option 2: potato skins. Cook 8 whole potatoes by slicing each one in half, placing the potatoes in a casserole dish with a lid, and baking for 45 minutes at 425 degrees. To cook the potatoes more quickly, cook them for 10 minutes in the microwave and then 10 additional minutes in the oven at 425. They can stay in the same casserole dish for the microwave and oven. Check the potatoes by piercing with a fork to see if they are done. If the fork will not pierce the potato easily, cook for 5 more minutes and check again. The potatoes should be soft enough after cooking to scoop out some potato, leaving just the skins (1 – 2 cm thick). Use this potato in another recipe. Use protective gloves or wait until the potatoes cool before scooping out the flesh to avoid burning your hands.
While the potatoes are cooking, finely dice one onion and 3 cloves of garlic. Continue chopping until the onion and garlic pieces are small, 1 cm x 1 cm or smaller.
Sauté the minced onion and garlic in a bit of olive oil (about 1 tsp) until browned. Sprinkle the onions and garlic with chipotle pepper (1/2 tsp). Add 2 tsp maple syrup, 3 tsp nutritional yeast, 1/8 tsp salt, and 5 drops of liquid smoke. Stir thoroughly and sauté until all liquid is absorbed (45 seconds). Turn off heat.
Arrange the potato skins or slices in a single layer on a baking sheet. Top each potato skin or slice with 1 tablespoon of hummus and 1/2 tbsp of the onion and garlic mixture. Bake at 425 degrees until hummus starts to slightly brown (bake for 3-5 minutes and/or broil for 1-2 minutes). Remove from the oven and sprinkle with parsley (optional). The hummus potato skins are ready to serve, and are delicious hot or cold.
Hummus potato skins
- 1 cup Hummus See "Amazing Hummus" recipe
- 4 Potatoes Use 8 potatoes if scooping out the flesh and using just skins.
- 1 tsp Olive oil Use vegetable broth or water to make this oil-free.
- 1 Onion
- 3 Cloves of garlic
- 2 tsp Maple syrup
- 3 tsp Nutritional yeast
- 1/8 tsp Salt
- 5 drops Liquid Smoke
- 1 tsp Parsley Optional
- Wash potatoes well, and remove any eyes or dark portions. Slice 4 raw potatoes about 1 cm to 2 cm thick (alternatively, bake 8 potatoes and use potato skins after scooping out some potato for use in another recipe).
- Bake potato slices for 20 minutes at 425 degrees or until slightly soft and starting to brown (just slightly).
- While the potatoes are cooking, finely dice one onion and 3 cloves of garlic.
- Sauté the minced onion and garlic in olive oil until browned.
- Sprinkle the onions and garlic with chipotle pepper (1/2 tsp). Add 2 tsp maple syrup, 3 tsp nutritional yeast, 1/8 tsp salt, and 5 drops of liquid smoke. Stir thoroughly and sauté until all liquid is absorbed (45 seconds). Turn off heat.
- Arrange the potato skins or slices in a single layer on a baking sheet. Top each potato skin or slice with 1 tablespoon of hummus and 1/2 tbsp of the onion and garlic mixture.
- Bake at 425 degrees for 3 – 5 minutes until hummus starts to slightly brown.
- Remove from the oven and sprinkle with parsley (optional). Serve hot or cold.