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Loaded Potato Skins

Loaded Potato Skins
Sunday is the big game so we’re all getting ready with our ideas for vegan snacks: how are you celebrating the Puppy Bowl? I thought loaded potato skins would be a good option. This is a cleaned-up version of the deep-fried, bacon- and dairy-laden American bar food calorie explosion so don’t expect the crispiness you would get with a ton of oil, but also don’t expect them to sink into your stomach like a hockey puck. These are light but still rich with the cashew cheese sauce (which you could further lighten with your choice of non-dairy cheese) and they are all of the fun of the traditional dish without all the fat. My family loves these. Some other additional toppings: guacamole, cilantro, hot peppers, salsa and so on.


Loaded Potato Skins

5 russet potatoes, washed and pricked with a fork several times
2 tablespoons olive oil
2 cloves garlic, pressed
teaspoon Hungarian paprika
1 recipe cashew cheese or vegan cheese of your choosing
1 recipes coconut bacon or meatless bacon of your choosing
1 bunch scallions, sliced
Vegan sour cream, optional
Paprika for top, optional

Preheat the oven to 400 degrees. Place your potatoes on a middle rack and bake for 50 minutes to an hour, until all are easily pierced with a fork.

Meanwhile, make your bacon and prepare your cheese if you’re making it from scratch.

Remove potatoes from the oven and allow to cool. Lower the temperature to 375 degrees. When they are cool enough to handle, cut your potatoes down the middle and scoop out the potatoes*, leaving enough around the skins so as to not break through.

In a small bowl, mix together the olive oil with the garlic and paprika. Using a silicon brush, brush your potatoes all the way around and place on a parchment, Silpat or lightly oiled baking sheet. Bake for 13 minutes.

When done, arrange on your serving platter and load with your fillings. Serve warm and enjoy!

* Save your potatoes for later. These are great for making mashed potatoes with! 

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