These were so good! The cheese I used didn’t melt so well, but maybe I didn’t leave them under the broiler long enough? In any case, they tasted great!
Prep time: 20 mins Cook time: 40 mins Total time: 1 hour
5-6 medium-large russet potatoes
2 Tbsp oil
½ tsp paprika
¼ tsp garlic powder
¼ tsp salt
¼ tsp pepper
4 oz vegan cheddar cheese, grated
2 Tbsp vegan bacon bits
vegan sour cream
green onions, thinly sliced
Preheat oven to 400°F.
Poke a whole slew of holes all over your potatoes with a fork, so they don’t explode.
Toss potatoes in the oven and bake for 30 minutes, or until you can easily stab them with a fork.
Remove from oven and slice potatoes in half lengthwise, being careful not to tear the skins.
Raise oven temperature to 450°F.
With a spoon, scoop out the centers of the potatoes, leaving about ¼” or less around the edges (depending on how potato-ey you like your potato skins to be). Take care not to perforate the skin while disemboweling your potatoes. If you have a grapefruit spoon at your disposal, this would be a great application for it.
In a small bowl, stir together oil and spices.
With a basting brush, coat the outer skins of the potatoes with oil mixture.
In another bowl, toss vegan cheese with vegan bacon bits.
Generously fill potato skins with cheese mixture and place on an ungreased baking sheet.
Bake those suckers for 8-10 minutes, and then stick ‘em in the broiler for another 30 seconds, or until cheese is melted and skins are as crispy as you want them.
Top each one with a dollop of vegan sour cream and plenty of green onions and serve hot.