Mini Stuffed Potato Skins

Ingredients

Makes 20

• 10 small potatoes
• 2 Tbsp vegan margarine
• 1 cup Tofutti cream ‘cheese’
• 2 spring onions, chopped
• 2 tbsps chopped chives
• Salt and freshly ground black pepper

Method

1. Wash potatoes thoroughly, prick with a fork and microwave for 10 minutes, until just soft. Leave until cool enough to handle.
2. Heat oven to about 200C / 392F.
3. Cut potatoes in half and scoop out the middle. Place a tiny amount of vegan margarine (don’t use all 3 Tbsp) in each skin and then season with salt and pepper. Place on a baking tray and bake for about 20 minutes or until golden brown.
4. In the meantime mash half of the potato that you removed from the skins with a fork then mix in the cream ‘cheese’, remaining margarine, spring onions and season with salt and pepper.
5. Fill the potato skins with the mashed potato mix, sprinkle each with a few chives and return to the oven for 15 minutes.