Choosing a vegan lifestyle doesn’t mean you have to miss out on fun, festive comfort foods like stuffed potato skins! This recipe for Fully Loaded Vegan Potato Skins features homemade coconut bacon, shredded vegan cheese, and dairy-free sour cream, served up in a delicious baked potato shell.
Not a fan of shredded vegan cheese, or want to make these but all you have are slices? Take your favorite vegan cheese slices and cut them into shred-sized pieces. I love this recipe made with a combination of Daiya Cheddar-Style and Chao Spicy Tomato Cayenne cheese slices. Yum!
To make your own vegan sour cream, try our easy recipes for Tofu Sour Cream and Cashew Sour Cream. They'll take these potato skins (and many other dishes) to the next level! Serve up these Fully Loaded Vegan Potato Skins at your next get-together and get ready for rave reviews!
First, make the coconut bacon. Preheat the oven to 350°F. Combine all the ingredients on a parchment-lined baking sheet, and mix well. Spread the coconut into an even layer, and place in the preheated oven. Bake for 12 to 15 minutes, stirring every 5 minutes to prevent burning, until the “bacon” is evenly browned and no longer smells like coconut. Remove from the oven and set aside to cool. (This step can be done days in advance, and the coconut bacon stored in an airtight container at room temperature until needed.)
Increase the oven temperature to 400°F. Use a fork to poke several holes in the potatoes, then place directly on the oven rack to bake for 50 to 60 minutes, or until tender when pierced with a fork. Remove from the oven and allow to cool for 10 to 15 minutes.
Slice each baked potato in half lengthwise, then use a spoon to carefully scoop out the potato pulp, leaving a ¼-inch thickness intact. (Reserve the potato pulp for another use, or make impromptu mashed potatoes while you wait!) Brush the potatoes inside and out with olive oil, and sprinkle both sides with salt and pepper. Arrange cut-side up on a baking tray.
Preheat the broiler, and broil the unfilled potato skins for 3 to 5 minutes, until just starting to brown at the edges. Remove from the oven, fill evenly with the cheese, and broil for an additional 4 to 5 minutes, until the cheese is mostly melted and bubbling. Remove from the oven and sprinkle with coconut bacon, then top with dollops of vegan sour cream and minced chives. Enjoy immediately.
First, make the coconut bacon. Preheat the oven to 350°F. Combine all the ingredients on a parchment-lined baking sheet, and mix well. Spread the coconut into an even layer, and place in the preheated oven. Bake for 12 to 15 minutes, stirring every 5 minutes to prevent burning, until the “bacon” is evenly browned and no longer smells like coconut. Remove from the oven and set aside to cool. (This step can be done days in advance, and the coconut bacon stored in an airtight container at room temperature until needed.)
Increase the oven temperature to 400°F. Use a fork to poke several holes in the potatoes, then place directly on the oven rack to bake for 50 to 60 minutes, or until tender when pierced with a fork. Remove from the oven and allow to cool for 10 to 15 minutes.
Slice each baked potato in half lengthwise, then use a spoon to carefully scoop out the potato pulp, leaving a ¼-inch thickness intact. (Reserve the potato pulp for another use, or make impromptu mashed potatoes while you wait!) Brush the potatoes inside and out with olive oil, and sprinkle both sides with salt and pepper. Arrange cut-side up on a baking tray.
Preheat the broiler, and broil the unfilled potato skins for 3 to 5 minutes, until just starting to brown at the edges. Remove from the oven, fill evenly with the cheese, and broil for an additional 4 to 5 minutes, until the cheese is mostly melted and bubbling. Remove from the oven and sprinkle with coconut bacon, then top with dollops of vegan sour cream and minced chives. Enjoy immediately.
