Yes I am so ready for spring and the fresh and seasonal eating that comes with it.
A small part of me still wants the cozy cold football weekends with friends and great food. Warm, spicy, cheesy food. During football season, we generally spend Sundays at our favorite brewery, and Dad often joins us. We didn’t do much of that this year, I think that’s why I am still wanting to hold onto it a bit?
Last weekend I spent a day touring a farm, as part of my Master Veg program. It ended up being a beautiful sunny day, but right after we had walked way out into the farm, it started raining. Pouring. There was hail for a minute. It was cold.
So even though the sun came out and we all dried off and warmed up, when I returned home I still had that cold feeling, you know? I had some work to do and I headed up to see Dad at the hospital, but then came home and made some good comfort food. Some football watching food, without the football game.
This recipe is easily doubled or expanded – you will always have enough potato filling from the amount of potatoes used, you can add whatever ingredients you want!
I may just have ‘football food’ again this weekend…
cheesy buffalo potato skins
dairy, egg, soy and gluten free, vegan
1 tablespoon sunflower oil
7-8 fingerling potatoes, scrubbed
2-3 ounces dairy free cheese
3-5 tablespoons buffalo sauce
2 green onions, chopped
Preheat oven to 350.
Slice each potato in half lengthwise, place flat side down on oiled baking sheet. Bake for 15 minutes, turn potatoes flat side up, bake another 15 minutes (larger potatoes may need more time, check after 15 minutes each side).
While potatoes cook, grate/chop cheese and place in a mixing bowl.
Remove potatoes from oven, allow to cool enough to handle. Using a knife or spoon, scoop out middle of potatoes and add this to the bowl with cheese. Mash and stir together until mixture is smooth (I warmed in microwave 30 seconds), adding buffalo sauce to your taste preference. Spoon or pipe filling into potato skins, return to oven warm through – about 15 minutes. Top with green onions, serve warm.
Dip into celery ranch dressing:
What are your plans for the weekend?