D and I went to an all vegan super bowl party! It was great!
There was more vegan food than I’ve ever seen in one place.
My two favorite items there were a spinach and artichoke heart dip and Swedish meatballs. Both were so good I had a really hard time making myself stop eating.
I brought potato skins. They were a huge hit! They were so good in fact that D just had to try one and decided that from now on I didn’t need to make non-vegan ones. Yay!
Vegan Potato Skins Recipe
Makes 8 potato skins
- 4 medium-sized russet potatoes
- 1 tablespoon olive oil
- 4 tablespoons butter, melted
- salt and pepper to taste
- bacon bits
- 1 cup Daiya Cheddar
- 1/2 cup sour cream
- 1-2 green onions, thinly sliced
Put it All Together:
- Preheat oven to 400 degrees Fahrenheit. Scrub potatoes under running water; pat dry. Rub skins with olive oil, and bake in the preheated oven for 50-60 minutes, or until just soft.
- Remove potatoes from the oven and set aside to cool. They should be just cool enough to handle comfortably. Turn the oven up to 450 degrees Fahrenheit.
- When potatoes have cooled, slice them in half lengthwise. Using a spoon, scoop out the cooked potato leaving a little less than 1/4 of an inch of potato along the sides and bottom of the skins. Reserve the scooped-out potato for another use, if desired, or discard.
- Brush the hollowed out potato skins on both sides with melted butter, and sprinkle with salt and pepper. Place them, skin side up, on a rack in a baking pan. Bake in the preheated oven for 10 minutes, then turn them over and bake for another 10 minutes.
- Remove potato skins from the oven, but don’t turn the oven off yet. Fill skins with cheese and bacon bits, and return them to the oven. Bake or broil for about 3 minutes, or until the cheese is melted and bubbly.
- Spoon a dollop of sour cream on top of each potato skin, and top with a few green onion slices. Serve hot.