Loaded Potato Skin Adilla

Servings: 4

Author:

Prep Time:
5 minutes

Cook Time:
25 minutes

Total Time:
30 minutes

Course:

Cuisine:

American

Keywords:

Potatoes potato skins Carb Loading

Instructions

1 Place dice potatoes in a medium sauce pot and fill with water until the potatoes
are completely covered. Bring the pot of water with potatoes to a boil and cook
for 10-12 minutes until the potatoes are soft.
2 Remove the pot from the stove and strain the water from the potatoes. Place the
potatoes back in the pot and mash them with the buttery spread (vegan buter).
Mash until you have a creamy consistancy.
3 Add the diced garlic, jalapenos, and shallots to the mashed potatoes. Season
with the salt and pepper. Cook the potatoes again for another 2-3 minutes on
medium heat stirring occusionally. Then remove from heat and set aside.
4 Heat a large saute pan to medium heat. While the pan is heating prep the wraps.
On half of each wrap spread the mashed potatoes. (The wraps will shirnk while
cooking, so spread the mashed potatoes to about ¼ inch from the edges)
5 Then sprinkle the vegan cheese and bac'un bits on top of the mashed potatoes.
Fold the wrap in half, containing the mashed postatoes in the wrap, pressing the
edges together.
6 Now that your wraps are stuffed and the pan is hot. Add the olive oil to the pan
and immediately add the wraps. Depending on the size of the pan you might not be
able to fit all four potatoe skin adillas in the pan at the same time. If not,
cook them in batches.
7 Cook for 5 minutes on the first side, then flip and cook for another 5 minutes
on the other side.
8 Remove from heat, cut each Loaded Potatoe Skin Adilla into 3rds, sprinkle with
the diced scallons and enjoy. Or portion out for your weekly meal prep.

Loaded Potato Skin Adilla

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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