Vegan Queso Dip with Crispy Potato Skin Dippers

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If you saw this happen in my Instagram stories then you know the cheese factor is REAL!
Invite all your peeps over for the big game and your football fans will be coming back next season for this platter alone (so choose wisely if you want to really serve this lol).

For the queso:
Inside of what you scooped out from the potatoes (see below)
1 cup butternut squash puree (canned pumpkin will also work)
1/4 cup organic Sunbutter
1 Tbsp yellow mustard
3 Tbsp unsweetened ketchup
1/4 cup carrot baby food
2 Tbsp coconut oil
3 tsp chili seasoning (or to taste)
1/2 cup water
*option to add a few handfuls of grated goat cheese or keep it vegan

Puree above ingredients until smooth, warm in a saucepan or crockpot, then stir in 1/2 cup chopped tomatoes and top with avocado.

For the potatoes:
1/2 bag of Trader Joe’s mini yukon potatoes (easier to digest than russet)

Slice each potato in half, then either air fry or roast until cooked and tender, then scoop out inside and reserve for sauce above. When ready to serve, crips them up in the oven a few minutes then fill with queso or leave out for guests to fill themselves!

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