Vegan Tailgate Tater Skins

Ingredients:

4 5-inch russet potatoes (pierced, oiled, baked 45 minutes at 450 degrees, and cooled)

2 tablespoons vegan butter, melted

1 teaspoon vegan butter

1 tablespoon nutritional yeast

1 teaspoon light miso

1 teaspoon liquid aminos (e.g., Bragg’s)

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

1/3 cup chopped smoked almonds

1/8 teaspoon cayenne or paprika

1/3 cup sliced green onions, use both the white and green parts

1/4 cup chopped jalapenos (optional)

1 cup Tofutti Better Than Sour Cream

Directions:

Preheat broiler with rack 4 inches from heat source. Using a spoon, scoop out the inside of the potato into the bowl of a food processor leaving a 1/4-inch border. Arrange potatoes on a baking sheet and brush inside and out with melted butter. Broil 8 minutes or until golden brown. Remove from oven.

Meanwhile, add all remaining ingredients except green onion, jalapenos, and Tofutti Better Than Sour Cream to bowl of food processor and pulse a few times until well combined but still quite textured. (The consistency should not be that of mashed potatoes.)

Divide potato mixture evenly among potato skins, mounding slightly. Top with a tiny bit of cayenne or paprika, onions and optional jalapenos. Broil for an additional 3 minutes. Remove from oven, let cool enough that Tofutti Better Than Sour Cream will not melt, and pipe it on using a piping bag and round tip or food storage bag with the corner barely snipped, to mimic the laces and strips of a football. Serve immediately. Yields 8 taters.

*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.