Crispy potato skins filled with delicious mexican filling make a great lunch, dinner or post-exercise recovery meal. Easy and quick to make, naturally vegan and glutenfree too. Top with Earth Balance MindfulMayo!
When you are ready to fill the potatoes, preheat your oven to Grate the cheese, and add of it to the cold potato along with the sour cream. Chop the spring onions and add to the potato, with the salt, pepper and worcestershire sauce.