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Vegan Potato Skins

  • Author: Chuck Underwood
  • Prep Time: 30 min
  • Cook Time: 90 min
  • Total Time: 2 hours
  • Yield: 8 potato skins 1x
  • Category: Appetizers
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan


Crispy Potatoes with Cheese and Bacon?! THESE Vegan Potato Skins make the PERFECT New Year's Eve Party Food!


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


  1. If using my cheese sauce, make it first and set aside
  2. Preheat oven to 400° F
  3. Scrub potatoes and poke holes with a fork
  4. Bake the potatoes directly on the oven rack for 50-60 minutes (or until a fork easily pierces)
  5. Meanwhile, clean and slice the mushrooms and whisk the marinade ingredients together
  6. Place mushrooms and marinade in a small dish or ziplock bag and marinate for about 30 min
  7. Place mushrooms & marinade into a skillet and fry over med-high heat until mushrooms have reduced and the marinade has evaporated
  8. When potatoes are done, allow them to cool for about 30 min
  9. Slice each potato lengthwise and scoop out the center, leaving about 1/3" on all sides
  10. Place potatoes on a parchment-lined baking sheet and bake at 450° F for 20 minutes
  11. Prepare any frozen vegetables if using
  12. Carefully dress each potato skin with cheese, veggies, bacon, and more cheese
  13. Top with chopped scallions and return to oven for another 5-10 minutes.
  14. Serve as they are or with your favorite vegan sour cream

Keywords: vegan potato skins