VEGAN Loaded Baked Potato Skins

Vegan Loaded Baked Potato Skins

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VEGAN Loaded Baked Potato Skins

You’re sure to SCORE when you serve these Vegan Loaded Baked Potato Skins at your next big game day party.
If you’d like to get a head start, do the following preparations a day or two ahead:
1. Bake the potatoes.
2. Prepare the Cashew Sour Cream.
3. Mix up the 2 Minute Vegan Parmesan
4. Make the Perfect Rice Paper Bacon. (if using)
Now you will be all ready to quickly assemble these popular appetizers during half time! TOUCHDOWN!

Here’s how you make them:

STEP ONE:
Wash and scrub potatoes to remove dirt. Bake at 375 degrees on a parchment lined baking sheet for one hour, or until potatoes are pierced easily with a fork.  Allow potatoes to cool slightly, until cool enough to handle. (or cool completely and refrigerate, if baking the potatoes ahead of time.)

Baking gold and purple potatoes for a double batch of Vegan Loaded Baked Potato Skins
Baking a double batch of gold and purple potatoes for Vegan Loaded Baked Potato Skins.

STEP TWO:
Cut potatoes in half lengthwise, and scoop out the inside flesh, leaving a 1/4 inch shell around the skin. (Save the middles for another use, such as mashed potatoes, etc.)

Vegan Loaded Baked Potato Skins! Cut the potatoes in half and scoop out the middles.
Vegan Loaded Baked Potato Skins! Cut the potatoes in half and scoop out the middles.

STEP THREE:
Lay potatoes (cut side up) on a parchment lined baking sheet.

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Sprinkle potatoes liberally with salt and pepper, 2 minute vegan parmesan, and smoked paprika (optional). Bake uncovered at 400 degrees for 15 minutes, until potatoes are hot and vegan parmesan is starting to brown.

STEP 4: Vegan Loaded Baked Potato Skins
STEP 3: Vegan Loaded Baked Potato Skins

STEP FOUR:
Remove potatoes from the oven and drizzle with cashew sour cream. Sprinkle with sliced green onion and crumbled rice paper bacon, if desired.

Vegan Loaded Baked Potato Skins
Vegan Loaded Baked Potato Skins

STEP FIVE:
Transfer potatoes to a serving platter and  garnish with fresh parsley sprigs. Serve immediately to a cheering crowd!  “GO TEAM!”

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NOTE: Store leftovers covered in the refrigerator for up to 3 days, or eat them for lunch the next day, alongside a big green salad. (Potatoes re-heat quickly in the microwave oven for 30-40 seconds on full power.)

Vegan Loaded Baked Potato Skins
Vegan Loaded Baked Potato Skins

Vegan Loaded Baked Potato Skins

  • Servings: 24 potato halves
  • Time: 1 1/2 hours prep, 15 min. finishing
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Vegan Baked Potato Skins
Vegan Baked Potato Skins

*NOTE: To make this recipe, you will first need to make this Cashew Sour Cream,  2 Minute Vegan Parmesan, and if desired, the optional 4-6 strips of Perfect Rice Paper Bacon. (All can be made 1-3 days ahead, and refrigerated until you are ready to make the Loaded Baked Potato Skins.) (Potatoes may also be baked 1-3 days ahead of time, and refrigerated.)

Ingredients

  • 12 medium gold, purple, red, or russet potatoes
  • Salt and pepper to taste
  • Smoked paprika (optional, but adds flavor and color)
  • 1/2 cup 2 Minute Vegan Parmesan
  • 1/2 cup Cashew Sour Cream  (in a squeeze bottle for easier drizzling)
  • 4-6 strips of Perfect Rice Paper Bacon (optional)
  • 4 green onions, sliced and diced (including green tops)
  • Fresh parsley sprigs for garnish (optional)

Directions

  1. One hour ahead of time, (or up to 3 days ahead) wash and scrub potatoes. (Gold, red, russet, or purple) Bake at 375 on a parchment lined baking sheet for one hour, or until potatoes are pierced easily with a fork.  Allow potatoes to cool slightly, until cool enough to handle. (or cool completely and refrigerate, if baking the potatoes ahead of time.)  If you haven’t yet made the cashew sour cream,  2 minute vegan parmesan, or perfect rice paper bacon, you can make them now while the potatoes are baking.)
  2. Once potatoes are cool enough to handle, cut potatoes in half lengthwise, and scoop out the inside flesh, leaving a 1/4 inch shell around the inside of the skin. (Save the middles for another use, such as mashed potatoes, or just eat them sprinkled with a little sea salt and pepper.)
  3. Lay potatoes (cut side up) on a parchment lined baking sheet. Sprinkle potatoes liberally with salt and pepper, smoked paprika, and 2 minute vegan parmesan. Bake uncovered at 400 degrees for 15 minutes, until potatoes are hot and vegan parmesan is starting to brown.
  4. Remove potatoes from the oven and drizzle with cashew sour cream. Sprinkle with sliced green onion and crumbled rice paper bacon, if desired.
  5. Transfer potatoes to a serving platter and  garnish with fresh parsley sprigs. Serve immediately to a cheering crowd! “GO TEAM!”
  6. Store leftovers covered in the refrigerator for up to 3 days, or eat them for lunch the next day alongside a big green salad. (Potatoes re-heat quickly in the microwave oven for 20-30 seconds on high.)

Find this recipe and more great plant-based recipes at http://www.LittleBluePlates.com

Vegan Loaded Baked Potato Skins
How to make VEGAN Loaded Baked Potato Skins ~LittleBluePlates.com
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