Loaded Vegan Sour Cream and Onion Potato Skins
Use our BakeBot Ai Chat for instant answers.
"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