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
- 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
- Preheat oven to 400 degrees.
- Thoroughly wash and dry potatoes. Poke a few holes in each potato with a fork. Wrap each potato in foil.
- Place foil wrapped potatoes on an ungreased baking sheet, and bake for forty minutes. Turn potatoes over halfway through cook time.
- Remove potatoes from oven, and allow to cool completely. Remove foils for quicker cooling.
- 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.
- Set the scooped out potato aside, and save for another meal. This can easily be made into mashed potatoes.
- In a small bowl combine oil, garlic powder, salt, and pepper. Brush onto both sides of the potatoes.
- Return potatoes skin side up to the baking sheet, and bake for an additional fifteen minutes.
- 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.
- Bake for another five minutes, or until cheese is melted, and bacon is crisp.
- Remove from oven. Top each potato with sour cream and chopped chives to taste. Serve with some of your other favorite appetizers, and enjoy.