Mini Stuffed Potato Skins

by Jo

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

Wash potatoes thoroughly, prick with a fork and microwave for 10 minutes, until just soft. Leave until cool enough to handle.

Heat oven to about 200°C.

Cut potatoes in half and scoop out the middle. Place a tiny amount of vegan margarine (don't use all 3 tablespoons) 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.

In the meantime mash half of the potato that you removed from the skins with a fork then mix in the cream 'cheese', remaining margaine, spring onions and season with salt and pepper.

Fill the potato skins with the mashed potato mix, sprinkle each with a few chives and return to the oven for 15 minutes.