Loaded Potato Skins

I’ve been going through a bit of a transitory period in my life, and I haven’t written a post in a while. Ultimately I decided to close my bakery business to pursue a different career path. I love baking and cooking for others, but I quickly found out that owning a business was not for me. Pulling the trigger on closing my business to choose a new path in life has been a mixed bag. I’m excited to make steps towards a new career, but at the same time letting go of something I had worked very hard to build up was stressful. But hey, what’s better for stress than some comfort food? I made these vegan Loaded Potato Skins to fill the comfort food void, so I thought I’d share them with all of you. These are far from healthy, but it’s okay to indulge every once in a while. I think as a whole this has been a pretty stressful year for just about everyone. Have a treat. You’ve earned it.


Loaded Potato Skins

  • Servings: 10
  • Difficulty: easy
  • Print

Ingredients

  • 5 medium russet potatoes
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • a pinch of salt
  • a pinch of pepper
  • 2 tbsp chopped chives
  • vegan sour cream
  • 5 strips vegan bacon, finely chopped
  • 1/4 cup vegan shredded “cheddar” cheese

Directions

  1. Preheat oven to 400 degrees.
  2. Thoroughly wash and dry potatoes. Poke a few holes in each potato with a fork. Wrap each potato in foil.
  3. Place foil wrapped potatoes on an ungreased baking sheet, and bake for forty minutes. Turn potatoes over halfway through cook time.
  4. Remove potatoes from oven, and allow to cool completely. Remove foils for quicker cooling.
  5. Cut each completely cooled potato in half lengthwise, and scoop out the center with a spoon. There should be about 1/4 inch of potato flesh left connected to the outer skin.
  6. Set the scooped out potato aside, and save for another meal. This can easily be made into mashed potatoes.
  7. In a small bowl combine oil, garlic powder, salt, and pepper. Brush onto both sides of the potatoes.
  8. Return potatoes skin side up to the baking sheet, and bake for an additional fifteen minutes.
  9. Remove from oven, flip over, and add vegan cheddar cheese shreds and chopped vegan bacon. I don’t recommend cooking the bacon before hand, as it can dry out too much and burn in the oven. I used light life bacon strips.
  10. Bake for another five minutes, or until cheese is melted, and bacon is crisp.
  11. Remove from oven. Top each potato with sour cream and chopped chives to taste. Serve with some of your other favorite appetizers, and enjoy.

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