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Vegan Loaded Potato Skins

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Loaded Potato Skins -- Epicurean Vegan

These loaded potato skins will be the real MVP on game day. And who needs sour cream when you can use cashew cheese? So much tastier and a great source of protein, too. I made large tater skins, but feel free to cut these in half for a more bite-sized snack.

INGREDIENTS:
12 russet potatoes
Olive oil
Salt and pepper, to taste
12 slices of veggie bacon, cooked and chopped
4 green onions, sliced
1 C raw, unsalted cashews, soaked overnight or in hot water for at least an hour
3/4 C water
1 garlic clove
2 tsp lemon juice
1 tsp apple cider vinegar
3/4 tsp salt

DIRECTIONS:
Preheat oven to 400. Scrub the potatoes, dry them, and then brush with olive oil. Place them on a foil-lined baking sheet and pierce each one 3-4 times with a fork. Bake 40-50 minutes, so until they are tender.

Meanwhile, drain the cashews and transfer to a food processor with the garlic, water, lemon juice, apple cider vinegar, and salt. Blend for a few minutes, or until smooth. Set aside or refrigerate until ready to use.

Once they’ve cooled, slice each potato in half and scoop out the inside; but leave about a 1/4″ around the edges.
Loaded Potato Skins -- Epicurean Vegan

I made batch a mashed potatoes with the scooped out potato. A two-for-one recipe!

Brush the skins again with a little olive oil and then sprinkle both sides with salt and pepper. Place face-down on the baking sheet and bake another 8-10 minutes. Flip each one over and load with a scoop of cashew cheese, chopped veggie bacon, and sliced green onion. Enjoy!

Vegan Loaded Potato Skins
 
You better add these to your list of game day snacks. Who needs sour cream when you can use cashew cheese? So much tastier and a great source of protein, too. I made large tater skins, but feel free to cut these in half for a more bite-sized snack.
Author:
Serves: 24
Ingredients
  • 12 russet potatoes
  • Olive oil
  • Salt and pepper, to taste
  • 12 slices of veggie bacon, cooked and chopped
  • 4 green onions, sliced
  • 1 C raw, unsalted cashews, soaked overnight or in hot water for at least an hour
  • ¾ C water
  • 1 garlic clove
  • 2 tsp lemon juice
  • 1 tsp apple cider vinegar
  • ¾ tsp salt
Directions
  1. Preheat oven to 400. Scrub the potatoes, dry them, and then brush with olive oil. Place them on a foil-lined baking sheet and pierce each one 3-4 times with a fork. Bake 40-50 minutes, so until they are tender.
  2. Meanwhile, drain the cashews and transfer to a food processor with the garlic, water, lemon juice, apple cider vinegar, and salt. Blend for a few minutes, or until smooth. Set aside or refrigerate until ready to use.
  3. Once they've cooled, slice each in half and scoop out the potato; but leave about a ¼" around the edges.
  4. I made batch a mashed potatoes with the scooped out potato. A two-for-one recipe!
  5. Brush the skins again with a little olive oil and then sprinkle both sides with salt and pepper. Place face-down on the baking sheet and bake another 8-10 minutes. Flip each one over and load with a scoop of cashew cheese, chopped veggie bacon, and sliced green onion. Enjoy!

 

The post Vegan Loaded Potato Skins appeared first on Epicurean Vegan.


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