February 3, 2018

As many of you already know, I love potatoes. They are, by far, my favorite non-leafy green vegetable.

With Super Bowl just a few days away, I figured I’d share one of my favorite potato recipes…which also happens to be a classic party favorite.

VEGAN POTATO SKINS!!!

Grab a beer and lets’s cook some potatoes, eh?!

I like football, but to be honest, I could care less about either of the teams playing this year, so I’ll probably be spending most of my time in the kitchen where the food and liquor is stashed.

These vegan potato skins are the perfect appetizer to bring to a party since they can easily be baked and stuffed ahead of time. You can freeze them the day before and just pop them in the oven when you get to the party!

The TVP bacon and vegan sour cream dip can also be made up to a few days in advance. Both stay well in an airtight container for at least a week and they pair perfectly with our vegan potato skins.

Honestly, the true winner on Super Bowl Sunday will be these little morsels of starchy, cheesy, vegan bacon-y heaven.

As always, we hope you guys love the recipe for our vegan potato skins as much as we do! If you try the recipe, take a photo, tag us on Instagram at @Eat_Figs_Not_Pigs, and use the hashtag #EatFigsNotPigs!!! We absolutely love seeing your recreations of our recipes! Til next time, guys!!!

XOXO

5.0 from 1 reviews

Vegan Potato Skins

 

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Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

 

Author: Ashley

Recipe type: Appetizer

Cuisine: Vegan

Serves: 6-8

Ingredients

Sour Cream Dip

• ½ cup vegan sour cream
• ¼ cup vegan mayonnaise
• ¼ cup unsweetened original Almond Milk
• 1 tbs fresh chives, minced
• ½ tsp garlic powder
• ⅛ tsp dried dill
• Salt and pepper to taste

TVP Bacon Bits

• ½ cup boiling water
• ½ cup TVP (textured vegetable protein)
• 1 tsp Better Than Bouillon Vegetarian No Chicken Base
• 1 tsp vegan and gluten free Worcestershire sauce
• 3 tbs vegetable oil, for pan frying
• Salt to taste

Potato Skins

• 1 - 2 pound bag yellow Idaho potatoes (we used the small potatoes)
• 1 cup vegan cheese shreds (we used Daiya cheddar)
• Vegetable oil for brushing potatoes
• Sour cream dip
• TVP bacon bits
• Chives, for garnishing
• Salt to taste, optional

Instructions

Potatoes

1. Preheat the oven to 400 degrees. Rub the potatoes lightly with vegetable oil and bake them on a foil-lined baking sheet until their skins are crisp and a fork easily slides into their flesh, about 30 minutes. Transfer the potatoes to a wire rack and let cool for 10 minutes.
2. While the potatoes are cooking, assemble the toppings (directions below)
3. When potatoes are cool enough to tough, cut in half and gently scoop out and gently scoop the flesh from the skin, leaving about ¼ inch or more of the flesh - we reserve the scooped potatoes for potato soup or crispy potato pancakes)
4. Bake the hollowed skins another 15 minutes
5. Remove from oven, and top each skin with cheese, about 2-4 tsp for each skin. Bake an additional 15 minutes and broil for another 5, or until cheese begins to bubble
6. Remove from heat and transfer to a serving dish
7. Season with salt and pepper, optional and serve with 1 tsp of sour cream dip, bacon bits, and chives ENJOY!

Dip

1. In a bowl, mix all ingredients thoroughly. Cover and set aside in the refrigerator while you are preparing the TVP bacon bits on potato skins.

TVP Bacon Bits

1. Boil water and bouillon on high heat. Once water reaches a hard, rolling boil, remove from heat and add dry TVP with Worcestershire sauce, mixing to combine. You'll notice the TVP absorbs all the water and this is good because we want to rehydrate it. Set aside and let it rehydrate for 15-20 minutes.
2. In a small pan on medium-low heat, add 3 TBS of vegetable oil. Once oil is hot enough, add rehydrated TVP and pan fry until it turns dark brown and crispy, resembling real bacon bits, about 15-20 minutes, stirring the mixture every 3-5 minutes or so.
3. Once the TVP bacon bits reach a color and consistency of your liking, transfer to a paper towel lined plate and set aside.

Notes

*Baking times vary for potatoes. Remeber, we used the small potatoes, but if you use the large or normal sized potatoes, baking times will increase to an hour or so.
*We buy TVP, or textured vegetable protein from most health food stores, such as Sprouts or Whole Foods. The brand we buy is from Bob's Red Mill/ If you can't find it, or if you don't want to make it, you can use any vegan bacon of choice or simply omit it.
*We haven't found many brands of Worcestershire sauce that are vegan and gluten free! The brand we use is Wa Ja Shan, and we also find it at Sprouts
*When making the TVP bacon, make sure you don't have the heat on the stove too high. I like to cook it on medium-low to low. TVP bacon bits stay good for about 10-14 days in the refrigerator.

3.5.3229