Servings: 16 to 20 wedges

8-10 small russet potatoes (~2 1/2 lbs) 8 to 10 small russet potatoes (~2 ½ lbs)
Avocado oil Avocado oil
Salt Salt
Pepper Pepper
1 cup vegan mayo (or vegan sour cream in a pinch) 1 cup vegan mayo (or vegan sour cream in a pinch)
6-8 tablespoons water 6 to 8 tablespoons water
Vegan cheddar shreds (1 bag of Violife) (optional) Vegan cheddar shreds (1 bag of Violife) (optional)
Chives, chopped (optional) Chives, chopped (optional)
Vegan chorizo (optional) Vegan chorizo (optional)

Preheat your oven to 400ºF. Wash and dry potatoes. Use a fork to pierce 2 to 3 times. Rub them with oil, salt and pepper. Bake for about 1 hour (depends on size of potato), or until tender.
Increase the temperature to 450 ºF. Let the potatoes cool until you can handle them and cut them in half. Scoop out the inside, leaving a thin layer of potato.
Brush the potatoes with a thin layer of oil, salt, and pepper. You don't want puddles in the shell as that will cause them to be too oily. Bake them for 10 minutes, or until brown and crispy.
While the potatoes bake, take 3 cups of the scooped out baked potato and mash with the sour cream and water until creamy. Add salt and pepper to taste.
Assemble: subheading: Assemble:
Sprinkle the inside of the potato skins with vegan cheddar, fill with the mashed potatoes, and finish with more cheddar shreds. Return to the oven for another 10 to 15 minutes.
Add toppings and serve.

Adapted from www.thecuriouschickpea.com/vegan-baked-potato-skins/  Adapted from www.thecuriouschickpea.com/vegan-baked-potato-skins/
I used Abbot's vegan chorizo abbotsbutcher.com/spanish-smoked-chorizo  I used Abbot's vegan chorizo abbotsbutcher.com/spanish-smoked-chorizo