Loaded Vegan Potato Skins Recipe - Forks Over Knives

Ingredients

• 6 russet potatoes, scrubbed
• 2 cloves garlic, crushed
• ½ cup unsweetened, unflavored plant milk
• 1 tablespoon prepared mustard
• ¼ cup nutritional yeast (optional)
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 shallot, chopped
• 3 tablespoons capers, drained
• 5 sun-dried tomatoes, chopped
• 1 scallion (white and green parts), finely chopped
• sea salt and freshly ground black pepper
• 2 tablespoons tahini
• ¼ cup fresh lime juice (from about 2 limes)
• 2 tablespoons fresh chives
• 1 scallion