Place dice potatoes in a medium sauce pot and fill with water until the potatoes are completely covered. Bring the pot of water with potatoes to a boil and cook for 10-12 minutes until the potatoes are soft.
Remove the pot from the stove and strain the water from the potatoes. Place the potatoes back in the pot and mash them with the buttery spread (vegan buter). Mash until you have a creamy consistancy.
Add the diced garlic, jalapenos, and shallots to the mashed potatoes. Season with the salt and pepper. Cook the potatoes again for another 2-3 minutes on medium heat stirring occusionally. Then remove from heat and set aside.
Heat a large saute pan to medium heat. While the pan is heating prep the wraps. On half of each wrap spread the mashed potatoes. (The wraps will shirnk while cooking, so spread the mashed potatoes to about ¼ inch from the edges)
Then sprinkle the vegan cheese and bac'un bits on top of the mashed potatoes. Fold the wrap in half, containing the mashed postatoes in the wrap, pressing the edges together.
Now that your wraps are stuffed and the pan is hot. Add the olive oil to the pan and immediately add the wraps. Depending on the size of the pan you might not be able to fit all four potatoe skin adillas in the pan at the same time. If not, cook them in batches.
Cook for 5 minutes on the first side, then flip and cook for another 5 minutes on the other side.
Remove from heat, cut each Loaded Potatoe Skin Adilla into 3rds, sprinkle with the diced scallons and enjoy. Or portion out for your weekly meal prep.
Macro Nutrition
Nutrition Facts
Loaded Potato Skin Adilla
Amount Per Serving
Calories 246Calories from Fat 112
% Daily Value*
Fat 12.4g19%
Saturated Fat 5.7g36%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 301.9mg13%
Potassium 428.6mg12%
Carbohydrates 31.1g10%
Fiber 5.1g21%
Sugar 1.7g2%
Protein 5.1g10%
Vitamin A 0.8IU0%
Vitamin C 32.8mg40%
Calcium 5.2mg1%
Iron 5.2mg29%
* Percent Daily Values are based on a 2000 calorie diet.