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Once the calendar turns from August to September, I know what my weekends look like. Football on Thursday, Football on Saturday, Football on Sunday. Oh, did I mention Football on Monday? Of course, I could care less about the actual game, but I take my roll of football snack creator fairly seriously.
While we have a list of running favorites (lentil tacos, sloppy joes, potato nachos), we were both in the mood for something different last weekend. Crispy potato skins stuffed with beans and spinach, then covered in cheddar cheese? One of the best decisions we’ve made in a while.
As a professional snack grazer, I love this mini take on traditional potato skins. Perfect to enjoy right as they are coming out of the oven, at kick-off and then again at half-time. For a more nutrient-dense version, I added in black beans for protein and fiber along with a serving of spinach. Even with my football food, I like to sneak in as many vegetables as I can.
While almost any potato variety from the The Little Potato Company will work, I prefer the Blushing Belle for this recipe. A red creamer potato, Blushing Belle’s have a smooth, velvety texture and thin, slightly sweet skin. Perfect for roasting to crispy perfection, then stuffing to the max.
Whatever event you’re heading to this Fall, I’d encourage you to bring a platter of these mini skins with you. They are a guaranteed crowd pleaser for both kids and adults. We loved them so much last weekend, that BL already asked for them again on Sunday.
When snack food is this delicious, easy and inexpensive- who can say no?
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Vegetarian Southwestern Stuffed Potato Skins! Spicy potato, beans and spinach stuffed into potato skins and covered with mexican cheese. Vegetarian and Gluten-Free.
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