Vegan Potato Skins w/ Tofu Bacon
Classic Cheddar and Bacon Potato Skins turned vegan. You are going to fall in love with these 5 ingredient vegan potato skins. Serve them for a delicious and easy appetizer at your next family BBQ.
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Servings: 10 potato skins
Calories: 158kcal
Ingredients
- 5 russet potatoes
- 3 tbsp. olive oil, divided
- salt and pepper, to taste
- ½ batch tofu bacon
- ¼ cup non-dairy milk, I use soy
- 1 7 ounce package of Daiya Cutting Board Cheddar Shreds,
- ½ cup vegan sour cream, homemade or storebought
- 4-5 chives, thinly sliced
Instructions
- Begin by marinating the tofu. In a bowl mix together the ingredients for the marinade. Cut the tofu into ¼" strips and place in a shallow dish. Top with the marinade, making sure the tofu is completely covered and place in the refrigerator for at least 1 hour. While the tofu marinates, prepare the rest of the dish.
- Preheat the oven to 450F. Poke holes through the potatoes and microwave them for 8-9 minutes, until they are easily pierceable with a fork. Be careful not to overcook the potatoes or they will fall apart. Let cool for 10 minutes before cutting in half and carefully scooping out the flesh, leaving a ½" shell.
- Brush the potato skins with two tablespoons of olive oil. Sprinkle with salt and pepper and bake for 20 minutes, flipping halfway through.
- While the potatoes bake, prepare the tofu and cheese sauce. Heat the remaining one tablespoons of oil in a large skillet, Once hot, add tofu and pan-fry for about 5 minutes per side, until browned and crispy. Remove from skillet and set aside.
- To make the cheese sauce, place non-dairy milk in a small saucepot over medium heat. Once simmering remove from heat and add the cheeze shreds. Stir constantly until the cheese is completely melted.
- Evenly divide the cheese sauce, adding about 2-3 tablespoons in each potato skin. Top with tofu bacon and cook for an additional 3-4 minutes until everything is heated all the way through. Remove from the oven and top with vegan sour cream and chives.
Notes
How to Grill Potato Skins - To make them on the grill, microwave and prepare the potatoes as described. Preheat the grill to 450 degrees. Place the potato shells on the grill and cook them for 5 minutes with the skin side down. Flip them and cook for an additional 3 minutes. Assemble the skins, adding about 2 to 3 tablespoons of the cheese sauce and bacon. Carefully place the skins on the grill and cook until the skins warm through or about 1 to 2 minutes.
Serving and Storing - Serve these potato skins fresh from the oven or grill. I love sharing them while relaxing outside in the shade at the end of a long summer day. Store leftovers in an airtight container in the fridge for about 2 to 3 days. Before storing them, allow the skins to completely cool.
Make in Advance - You can also prepare the potato shells the day before so that you just need to assemble and bake them. Follow all the instructions to make the shells and then wrap and store the shell in the fridge overnight.
Recipe Tips - Don’t overcook the potatoes in the microwave. If they get too well done, they will fall apart and form good skins.
Nutrition
Calories: 158kcal | Carbohydrates: 23g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 66mg | Potassium: 452mg | Fiber: 1g | Sugar: 2g | Vitamin A: 23IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg