Vegan Baked Potato Skins
Vegan potato skins using tofu bacon, vegan cheese, easy sour cream and topped with chives
Equipment
- Instant Pot- optional but saves time cooking the potatoes
- Instant Pot trivet/ stand
- baking sheet
Ingredients
- 3 lbs organic medium sized russet potatoes
- 1 cup vegan cheese shreds
- 8 oz vegan bacon crumbles see my "tofu bacon crumbles" recipe or use store bought
- 5 oz vegan sour cream see my "easiest vegan sour cream" recipe
- 5 or 6 green onions diced for topping
- Tapatio or other vegan hot sauce for topping
Instructions
- Wash potatoes in the sink.
- Use Instant Pot to steam potatoes (this is optional, you can also bake them for about 50 mins but I think the Instant Pot is faster)Pour 2 cups water into Instant Pot lining. Place trivet into the pot. Stack potatoes on top of trivet and place the lid on. Set the valve towards sealing. Press "manual" and adjust the time to 10 minutes. Do a quick release when done.
- Take the potatoes out of the Instant Pot and let the potatoes cool long enough so you can handle them. Cut the potatoes in half length wise and scoop out the inside part.
- Spread out some oil on a baking sheet and place the potatoes face down on the baking sheet. Turn your oven on broil and place them under the broiler for 5 minutes. Flip them over and broil them another 5 minutes on the other side.
- Sprinkle some vegan cheese shreds and bacon crumbles into each potato half. Place back into oven at 400 degrees for 5- 10 minutes to melt the cheese. Cover with foil to melt the cheese better.
- Take them out of the oven and scoop on a dollop of vegan sour cream, green onions and hot sauce to serve.