Loaded Vegan Sour Cream and Onion Potato Skins
  • Cooking Time: 25
  • Servings: 4
  • Preparation Time: 15
  • 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
  1. Preheat the oven to 400°F (200°C).
  2. 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.
  3. 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.
  4. Place the potato skins on a baking sheet. Season with salt and pepper, then bake for an additional 10 minutes to crisp them up.
  5. 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.
  6. 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.
  7. Bake for 10-15 minutes, or until the cheese is melted and bubbly.
  8. Serve hot and enjoy!
Potato skins are a good source of potassium and fiber, especially when the skin is left on.