These are so, so, SO good. They wouldn’t be out of place at a Superbowl or new years party, but they’re also easy enough to whip up on a random weeknight if you have the craving for some finger food.
8 small Idaho potatoes ($1.11)
2 jalapeños ($0.36)
1 tbsp. non-dairy butter ($0.15)
1/2 tsp. onion powder ($0.03)
1 tsp. chili powder ($0.05)
1 tbsp. fresh chopped cilantro ($0.05)
4 tbsp. vegan mayonnaise ($0.52)
4 tbsp. mustard ($0.40)
1. Preheat oven to 400.
2. Wash and pierce your potatoes. Bake in the oven on a non-stick surface for about 40-50 minutes.
3. Let potatoes cool for a few minutes and then halve them and scoop out the flesh.
4. Combine the potato mixture with mayonnaise, jalapeno, mustard, non-dairy butter, and all herbs except the fresh cilantro. Mix very well by hand.
5. Refill your potato halves with your well combined mixture, and bake the filled skins for an additional 10-15 minutes, just so that they get a nice golden brown.
Garnish with cilantro and serve!