Description
Crispy Potatoes with Cheese and Bacon?! THESE Vegan Potato Skins make the PERFECT New Year's Eve Party Food!
Ingredients
Units
Scale
- 4 large russet potatoes (about 10 oz or 260 g each)
- vegan cheese sauce
- 10 oz bag frozen broccoli/cauliflower
- 2 scallions (green part only)
Mushroom Bacon
- 8 oz cremini mushrooms (cleaned & sliced)
- 2 Tbs low-sodium soy sauce
- 1 Tbs maple syrup
- 1/2 tsp liquid smoke
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp freshly ground pepper
Instructions
- If using my cheese sauce, make it first and set aside
- Preheat oven to 400° F
- Scrub potatoes and poke holes with a fork
- Bake the potatoes directly on the oven rack for 50-60 minutes (or until a fork easily pierces)
- Meanwhile, clean and slice the mushrooms and whisk the marinade ingredients together
- Place mushrooms and marinade in a small dish or ziplock bag and marinate for about 30 min
- Place mushrooms & marinade into a skillet and fry over med-high heat until mushrooms have reduced and the marinade has evaporated
- When potatoes are done, allow them to cool for about 30 min
- Slice each potato lengthwise and scoop out the center, leaving about 1/3" on all sides
- Place potatoes on a parchment-lined baking sheet and bake at 450° F for 20 minutes
- Prepare any frozen vegetables if using
- Carefully dress each potato skin with cheese, veggies, bacon, and more cheese
- Top with chopped scallions and return to oven for another 5-10 minutes.
- Serve as they are or with your favorite vegan sour cream
Keywords: vegan potato skins