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Loaded Vegan Sour Cream and Onion Potato Skins

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"vegan potato skins"

Serves 4 | Prep Time 15 | Cook Time 25

Why I Love This Recipe

Potato skins are a good source of potassium and fiber, especially when the skin is left on.

Ingredients You'll Need

4 large russet potatoes
1 cup dairy-free sour cream
1 cup dairy-free shredded cheddar cheese
1/2 cup chopped green onions
8 slices vegan bacon, crumbled
Salt and pepper to taste


Preheat the oven to 400°F (200°C).

Scrub the potatoes and pierce them with a fork. Place them directly on the oven rack and bake for 45-60 minutes, or until they are tender.

Remove the potatoes from the oven and let them cool slightly. Cut each potato in half lengthwise and scoop out the flesh, leaving about 1/4 inch attached to the skin. Save the scooped-out potato for another use.

Place the potato skins on a baking sheet. Season with salt and pepper, then bake for an additional 10 minutes to crisp them up.

In a bowl, mix the dairy-free sour cream, half of the dairy-free shredded cheese, and half of the chopped green onions. Season with salt and pepper.

Fill each potato skin with the sour cream mixture, then top with the remaining dairy-free shredded cheese, chopped green onions, and crumbled vegan bacon.

Bake for 10-15 minutes, or until the cheese is melted and bubbly.

Serve hot and enjoy!

Pairs Well With

A crisp lager or a side salad with vinaigrette dressing

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