Snacks, SidesDevorah BowenComment

Loaded Potato Skins

Snacks, SidesDevorah BowenComment
Loaded Potato Skins
 

Loaded Potato Skins

Potato Skins are everyone’s favorite appetizer / bar food. Making them from scratch is definitely a labor of love but I promise you they are so delicious that all the effort will be rewarded. Who doesn’t love the combination of melty Cheese mixed with crunchy Vegan Bacon and a cool topping of Onion & Chive Sour Cream all packed onto a crispy Potato?!

Serves 2-3

 
 

Ingredients

8 small - medium Gold or Russett Potatoes

1 package of Vegan Cheddar Cheese Shreds (I like Follow Your Heart & Violife brands)

3-4 Strips of Vegan Bacon cooked and crumbled (I use All Vegetarian Inc)

1 1/2 cups of Vegan Sour Cream ( I use Tofutti)

1 tsp of Onion Salt

1 Tbsp of Chopped Chives plus more for garnish

3 Tbsp of Grape Seed Oil for baking

Salt & Pepper to taste

Extra Melty Cheese Tip:

If I want really melty Potato Skins (as pictured) I will pre melt the Cheese in a non stick pan and scoop some into each Potato prior to the final bake

Directions

1. Mix together the Sour Cream with 1 Tbsp of Chives and the Onion Salt and place in the refrigerator while you make the Potatoes.

2. Wash and dry the Poatoes before lightly coating with a little bit of Oil, Salt & Pepper. Bake at 425 for 40 minutes or until fork tender.

3. Let the Potatoes cool until you are able to comfortably handle them (for me that was about 15-20 minutes)

4. Once the Potatoes have cooled cut them in half lengthwise. Using a small tsp or melon ballert scoop out the middle. Becareful not to remove too much Potato or you may break through to the skin. (The more you remove the more room you will have for melty cheese) Save the Potato flesh for another dish.

5. Brush the insides of the Potato halves with a little bit of Oil and place them cut side up in the oven at 425 for 10 minutes. Flip them over to cut side down and bake for another 8 minutes.

6. Fill the the Potato skins with a generous portion of Cheese and Bacon crumbles and bake at 450 for 5-7 minutes until they’re hot and melty. Garnish with cut Chives and serve with the mixed Sour Cream.

 
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