Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Chef Sara
Sara Boan, Chef, joined the Sanctuary staff in 2016 and has been developing recipes and sharing her passion for vegan cooking ever since. She teaches award-winning year-round vegan cooking classes at The Homestead and leads food demos for weekend tour visitors in the spring, summer and fall. When she’s not teaching, Sara is most likely spending time with her partner, snuggling with her rescued kitties or enjoying a cup of freshly brewed oolong tea.
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Fully Loaded Vegan Potato Skins

By Chef Sara

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.

 

Fully Loaded Vegan Potato Skins

 

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!

Fully Loaded Vegan Potato Skins

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!

Ingredients

For the Coconut Bacon
 1 tablespoon refined coconut oil, melted
 2 cups unsweetened large-flake coconut
 2 tablespoons low-sodium tamari or soy sauce
 1 ½ teaspoons liquid smoke
 2 tablespoons real maple syrup
 ½ teaspoon salt
 Freshly ground black pepper, to taste
For the Potato Skins
 4 large russet potatoes, scrubbed well and patted dry
 Olive oil, for brushing
 1 cup vegan cheese, cut into small pieces if not pre-shredded (such as Daiya Cheddar-Style shreds or Chao Tomato-Cayenne slices)
 1 cup coconut bacon
 ½ cup vegan sour cream, store-bought or homemade
 Finely minced chives, to garnish

Directions

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.

Fully Loaded Vegan Potato Skins

Fully Loaded Vegan Potato Skins

DifficultyEasyCook Time1 hr
YIELDS
Makes 8 appetizer servings

INGREDIENTS

For the Coconut Bacon
 1 tablespoon refined coconut oil, melted
 2 cups unsweetened large-flake coconut
 2 tablespoons low-sodium tamari or soy sauce
 1 ½ teaspoons liquid smoke
 2 tablespoons real maple syrup
 ½ teaspoon salt
 Freshly ground black pepper, to taste
For the Potato Skins
 4 large russet potatoes, scrubbed well and patted dry
 Olive oil, for brushing
 1 cup vegan cheese, cut into small pieces if not pre-shredded (such as Daiya Cheddar-Style shreds or Chao Tomato-Cayenne slices)
 1 cup coconut bacon
 ½ cup vegan sour cream, store-bought or homemade
 Finely minced chives, to garnish

DIRECTIONS

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.

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