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These simple, budget-friendly vegan loaded potato skins make a delicious main dish with a side salad, but they’re also perfect as a quick snack the following day. The crispy twice-baked loaded potatoes skins are filled with a flavorful chickpea, caper, scallion, and sun-dried tomato mash, then topped with a creamy tahini sauce and fresh chives. They are filling, satisfying and just downright irresistible!
By Green Evi,
Evi is a Hungarian photographer and cooking enthusiast currently living in Hamburg, Germany. She loves to spend time in her tiny kitchen, creating delicious meals for friends and family. In her free time she loves to travel, dance, visit farmer’s markets, pet dogs, watch cat videos and go to wonderful exhibitions. She thinks she couldn’t live without green juices, avocado toasts and her red lipstick.
Learn more at her website.see more from this author