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🏈 Super Bowl Special: Crispy Potato Skins with Cashew Queso & Toppings 🏈

 

Game day is here, and what better way to celebrate than with a plate of crispy, cheesy, flavor-packed potato skins—all 100% plant-based and whole-foods-based! These twice-baked potato skins are filled with a smoky black bean and potato mixture, then topped with creamy cashew queso, homemade dairy-free sour cream, and fresh pico de gallo.

These are perfect for game day snacking, full of fiber, protein, and healthy fats, and a great alternative to traditional processed snacks. Plus, the combination of black beans and potatoes provides a complete protein source, making this not just delicious but also nutritionally balanced!

Let’s dive in! 🥔🔥

🥔 Ingredients

For the Potato Skins

✔ 2 large Russet potatoes, halved
✔ 1 tbsp olive oil
✔ ½ tsp sea salt
✔ ½ tsp black pepper
✔ ½ tsp smoked paprika (optional, for extra flavor)

For the Black Bean & Potato Filling

✔ Scooped-out potato flesh (from baked potatoes)
✔ ½ cup cooked black beans, rinsed & slightly mashed
✔ ¼ cup cashew queso (for creaminess & cheesiness!)
✔ 2 tbsp homemade dairy-free sour cream (for tang!)
✔ 1 tbsp lime juice (adds brightness!)
✔ ½ tsp smoked paprika (for a smoky kick!)
✔ ½ tsp cumin (adds warmth & depth!)
✔ 1 tsp garlic powder
✔ 1 tsp onion powder
✔ ½ tsp sea salt (adjust to taste)
✔ ¼ tsp black pepper
✔ ¼ tsp chili powder or cayenne (optional for heat!)
✔ 1-2 tbsp water or plant milk (if needed for smoother consistency)
✔ 1 tbsp fresh cilantro, chopped (for a fresh pop!)
✔ Optional: ¼ cup fire-roasted red bell pepper, finely diced
✔ Optional: 2 tbsp caramelized onions

🏆 Toppings

✔ Homemade salsa (recipe below!)
✔ More cashew queso (for extra drizzling!)
✔ Dairy-free sour cream (recipe below!)
✔ Green onions, chopped
✔ Sliced jalapeños (optional for heat)
✔ Avocado chunks (for creaminess!)
✔ Cilantro (for garnish)

👩‍🍳 Instructions

1️⃣ Bake the Potatoes

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Slice potatoes in half lengthwise and place them cut-side down. (Optional: Bake the potatoes whole and slice after cooking.)
  3. Bake for 45-60 minutes until soft but still firm enough to hold their shape.
  4. Let them cool slightly before handling.

2️⃣ Scoop & Make the Black Bean Potato Filling

  1. Scoop out the inside of each potato, leaving about ¼-inch of flesh to keep the skin sturdy.

  2. Mash the filling: In a bowl, combine the scooped-out potato flesh with:

    • Black beans (leave some whole for texture)
    • Cashew queso & dairy-free sour cream
    • Lime juice, smoked paprika, cumin, garlic powder, onion powder, chili powder, salt, and pepper
    • Water or plant milk if needed for extra creaminess
    • Fresh cilantro for brightness
    • (Optional: Fold in fire-roasted red bell pepper and caramelized onions for extra depth!)

  3. Mix well until evenly combined but still slightly chunky for texture.

3️⃣ Crisp Up the Skins

  1. Brush the inside & outside of the potato skins with olive oil and season with smoked paprika, salt, and pepper.
  2. Bake again at 350°F for 15 minutes until crispy.

4️⃣ Fill & Bake Again

  1. Spoon the black bean & potato mixture back into the crispy skins.
  2. Drizzle with a little more cashew queso on top.
  3. Bake for another 15 minutes until heated through.

5️⃣ Load with Toppings & Serve!

  1. Top with homemade salsa for a fresh, zesty kick.
  2. Drizzle with extra cashew queso and add a dollop of dairy-free sour cream.
  3. Garnish with green onions, jalapeños, avocado, and cilantro.
  4. Serve immediately and enjoy!

🔥 Additional Recipes

🌶️ Homemade Pico de Gallo (Salsa)

✔ 2 tomatoes, diced
✔ 2 tbsp red onion, diced
✔ 1 tbsp chopped cilantro (or parsley)
✔ ¼ tsp garlic powder
✔ ¼ tsp coriander
✔ ½ tsp lime juice
✔ Salt & pepper to taste

Instructions:

  1. Mix all ingredients in a bowl.
  2. Let sit for 5-10 minutes for the flavors to blend.
  3. Serve fresh over potato skins!

🥛 Cashew Queso

✔ 1 cup raw cashews, soaked
✔ ½ cup water
✔ ¼ cup nutritional yeast
✔ 1 tbsp lemon juice
✔ 1 tsp garlic powder
✔ ½ tsp smoked paprika
✔ ½ tsp sea salt
✔ ½ tsp turmeric (for color!)
✔ Optional: ¼ tsp cayenne (for heat!)

Instructions:

  1. Blend all ingredients until smooth and creamy.
  2. Adjust with more water for desired consistency.

🥄 Cashew Sour Cream

✔ 2 cups raw cashews, soaked
✔ ¾ cup water
✔ ¼ cup lemon juice
✔ 1 tbsp apple cider vinegar
✔ 1 tsp pink Himalayan salt

Instructions:

  1. Blend all ingredients until smooth and creamy.
  2. Chill for at least 30 minutes before serving.

💡 Nutritional Commentary: The Protein Powerhouse

✅ Balanced Plant-Based Protein: The combination of black beans and potatoes provides all nine essential amino acids, making it a complete protein source!
✅ Healthy Fats: Cashews provide heart-healthy monounsaturated fats that support brain function and energy levels.
✅ High in Fiber: Beans, potatoes, and salsa help support digestive health and keep you full longer.
✅ Rich in Vitamins & Minerals:

  • Potatoes = Vitamin C & potassium
  • Black beans = Iron, folate & fiber
  • Cashews = Magnesium & zinc
    ✅ No Oil, No Processed Ingredients – Just wholesome, plant-based goodness!

🏆 Final Thoughts: Super Bowl-Worthy Snacking!

This is the ultimate game-day snack—crispy, cheesy, packed with bold flavors and nourishing ingredients. Whether you’re watching the game or just want a delicious and filling appetizer, these potato skins will be a guaranteed hit!🎉🏈

💬 What’s your favorite way to top potato skins? Let me know in the comments!