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.)

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.)

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

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 FOUR:
Remove potatoes from the oven and drizzle with cashew sour cream. Sprinkle with sliced green onion and crumbled rice paper bacon, if desired. (Alternately, you can use seeded, chopped tomato in place of the rice paper bacon.)

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

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.)