Baked Potato Skins:
5 russet potatoes
1 and 1/2 cups of your favorite vegan cheese, finely grated (we mixed Vegan Gourmet's cheddar and Monterey Jack styles)
2 tomatoes, diced small
3 green onions, sliced
1 can black olives, drained and sliced into thirds
Your favorite salsa
Preheat the oven to 400 degrees. Prick each potato several times with a fork, and wrap in aluminum foil. Place directly on oven grill and bake for one hour or until fork-tender. Remove, unwrap and let cool for about fifteen minutes. Turn on top oven broiler. Cut each potato in half, and scoop out most of the potato flesh, leaving a thin layer behind. Reserve the removed potato flesh for another meal, like mashed potatoes. Lay all the potato halves on a large cookie sheet, cut side up. Sprinkle each half with cheese and all the toppings, except the salsa. Place the cookie sheet under the broiler for about two or three minutes until the cheese is melted. Be careful not to burn the potato skins. Remove from oven and top with salsa. (My photo is before I slathered on the salsa.) I liked my other toppings baked into the cheese, but you can hold off topping the potatoes with them until the skins and cheese are broiled, if you wish. Keeps well for the next day's lunch. Delicious! Feeds five hungry vegans.