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Vegan Potato Skins

Last night I finally made a vegan version of potato skins and they were AWESOME!

I’ve made the non-vegan version several times for D and his friends and they just gobble them up.  When he asked for them yesterday, I immediately thought of that wonderful package of Daiya Cheddar Cheese just sitting in the fridge waiting to be turned into something scrumptous. I ran out for some vegan sour cream and was off and running from there.

This is the recipe I used to make the potato skins. Just substitute Daiya for Puss Cheese, Tofutti Sour Scream for Puss Sour Cream and good ole bacon bits for strips of poor, mutilated piggies. I also leave out the salt.

Another tip…..bake the potatoes whenever you have time and just leave them in the fridge. You can also go ahead and slice them in half and scoop out the innards then put the skins back in the fridge in an air-tight container. Then, when you’re ready to eat, cook everything in the toaster oven. It still takes about 25 minutes, but the potato skins aren’t very good reheated or cold.


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