Love banh mi sandwiches? Imagine it stuffed inside a crispy potato skin instead! Now stop imagining and make this your reality.
Another day, another food holiday – National Potato Day! I’ve had the idea for these potato skins on my list of things to make for far too long, so when Valentina said she was hosting a potato event I knew exactly what to make. What’s not to love about banh mi marinaded tofu over smashed avocado, topped with pickled carrot/daikon, cucumber, and sriracha-mayo, all inside of a crispy potato shell?
These are also perfect for the upcoming season of football, aka snack and finger-food season. If you want to prep the potatoes and fillings ahead of time, I would do everything but the last part of cooking the potato skins a second time so that you can fill them fresh and crispy out of the oven. The rest will do just fine sitting in the fridge overnight.
Happy National Potato Day!
Thank you to Valentina from The Baking Fairy for organizing this event!
Check out all of the delicious potato recipes we made for the occasion:
Banh Mi Potato Skins by The Spiffy Cookie
Baked Tornado Potatoes by For The Love of Food
Brunede Kartofler (Danish Caramel Potatoes) by Culinary Adventures with Camilla
Campfire Potatoes by Our Good Life
Chutneywale Aloo by Food Trails
Gnocchi with Sage and Sausage by A Kitchen Hoor’s Adventures
Hearty Beef and Potato Soup by Tip Garden
Individual Pommes Anna by A Day in the Life on the Farm
Loaded Mac and Cheese Stuffed Baked Potatoes by Big Bear’s Wife
Paleo Zuppa Toscana by Frugal & Fit
Potato and Spinach Curry by Savory Moments
Potato Dinner Rolls by Karen’s Kitchen Stories
Sour Cream and Chive Mashed Potatoes by Cheese Curd in Paradise
Spinach Gnocchi with Roasted Tomato Sauce by The Baking Fairy
Rainbow Smashed Purple Potatoes + 5 Spice Peanut Sauce by PlantCrush
Three years ago: Green Goddess Burgers
Four years ago: Key Lime Pie Cinnamon Rolls
Five years ago: Lighter Chicken Bellagio
Six years ago: Jalapeno Cheddar Chicken Burgers with Guacamole
Eight years ago: Goat Cheese Cheesecake with Basil Roasted Peaches
BANH MI POTATO SKINS
8 large russet potatoes, scrubbed and dried
2 avocados, mashed
2 tsp lime juice
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
14 oz. extra firm tofu, drained of excess moisture and cubed
1/4 cup rice vinegar
1 Tbsp olive oil
2-inch knob of ginger, peeled and minced
2 cloves of garlic, minced
1 tsp sriracha
Salt and pepper, to taste
PICKLED CARROTS AND DAIKON
1/4 cup rice vinegar
2 Tbsp honey
2 cloves garlic, minced
1/2 tsp red pepper flakes
1 cup matchstick carrots
1 cup matchstick daikon (or radish)
ADDITIONAL TOPPINGS & ASSEMBLY
Thinly sliced cucumbers
- Preheat oven to 425 degrees. Pierce potatoes several times with a knife or fork. Arrange on foil-lined baking sheets. Bake for 45 minutes or until tender. Cool.
- Add your tofu and all marinade ingredients to a large bowl, toss to coat. Marinade at room temperature for 30 minutes, or up to overnight in the fridge.
- In a medium bowl, whisk together the rice vinegar, honey, garlic, and red pepper flakes. Add carrots and daikon, tossing to coat. Set aside (or cover and refrigerate if marinading for longer than 30 minutes).
- Once the potatoes are cool, slice each in half, scoop out the flesh leaving a 1/4-inch thick shell (reserve flesh for another day). Brush them inside and out with olive oil and sprinkle with salt and pepper and arrange back on the same baking sheets. Bake for 10 minutes or until crisp, turning once halfway. Remove from oven.
- In a medium bowl, mash the avocado. Stir in the lime juice and garlic powder. Set aside (or cover and refrigerate if marinading for longer than 30 minutes).
- To assemble, spread the avocado into each potato skin. Add tofu and top with pickled carrots and daikon, cucumber, cilantro, sriracha mayo, and jalapeno.
Source: Adapted from my Banh Mi Pork Sliders.