Well, we finally moved into the new place and what better way to celebrate moving into a new home than whipping up some delicious happy hour inspired grinds? Honestly it seemed like we had been eating out or grabbing instant noodle type food for like 2 weeks because of our lack of refrigeration. And yeah, its not like these vegan potato skins are extra healthy or anything but they were delicious and they went great with a few cold beers.
I think moving has got to be greatest diet ever. Especially if you poorly plan delivery of the fridge in your new place. You’ll be working to load and unload cars and trucks full of stuff and obtaining food becomes inconvenient so you just pack/unpack a few (3-4) extra hours. By the time you remember to eat dinner you’ll be walking around with a bowl and spoon singing….
Vegan Potato Skins
- 4 russet potatos – baked (use oven or microwave method)
- 3 tbsp olive oil
- 1 tbsp vegan Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/8 tsp pepper
- 8 smart bacon strips – cooked and finely chopped
- 1 cup shredded Daiya – cheddar flavor
- 1/4 cup chopped green onion
Cut the all ready baked potatoes in half lengthwise and scoop some of the insides leaving about a quarter inch thick potato boat/canoe. You can save the parts you scoop out for mashed potatoes another day.
Pre-heat the oven to 475 degress.
Place the potatoes skins on a greased baking sheet. Combine the olive oil, vegan parmesan, salt, garlic powder, cayenne and pepper and brush over both sides of skins. The potatoes should end up skin side up on the baking sheet.
Bake in the pre-heated oven for 7 minutes then turn the potato skins over and bake until crispy and golden around the edges (about 7 minutes more). Sprinkle the smart bacon and cheddar Daiya inside of the potato skins.
Bake again until the cheddar Daiya is melted. Once done, finish topping with the green onion and feast on your vegan potato skins.