Crispy Baked Potato Skins with Cheez Sauce


Cheesy in flavor, this tasty (dairy-free) sauce served over spicy, crispy potatoes hot out of the oven, are great pupus to enjoy with friends.

1 hr
4 servings


4 to 6
small russet potatoes (washed, cut in half and baked)
2 Tbsp
olive oil
1 1/4 tsp
salt (divided)
1/2 tsp
chili powder
1 cup
1 cup
hot water
2 oz
1 Tbsp
lemon juice
1/2 tsp
onion powder
1/2 tsp
garlic powder
1/2 tsp
1/3 cup
green onions or chives (chopped fine)
Prep Time:
15 min
Cooking Time:
45 min
Total Time:
1 hr


Bake the potatoes, cut side face down on a parchment paper lined baking sheet, at 400°F for 20 to 30 minutes based on size, until cooked through. Cool slightly, then scoop out some of the inner potato to leave an indent.

In a small bowl combine the olive oil, ¼ tsp. salt and chili powder and mix well. Baste the cut side of the potatoes and reheat face-up, on the same pan at 350°F for about 10 to 15 minutes or until crispy.

While reheating, blend the cashews, hot water, pimentos, lemon juice, onion powder, garlic powder, paprika and 1 tsp. salt to make the cheez sauce in a blender until very smooth. It may take a few minutes. Pour over the potato skins; garnish with chopped green onions and serve right away. Chef Alyssa's "Cheez Sauce" is a vegetarian, non-dairy version using cashews.

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