Loaded potato skins were aways my go-to starter to order when eating out in my pre-vegan days and I can't believe it has taken me so long to make my own veganised version. Here is my recipe for the ultimate vegan loaded potato skins, with mature vegan cheese and smoky tofu bacon.
There are a few different flavour combinations you can use for loaded potato skins, but by far the most popular (and my personal favourite) are cheese and bacon skins! Other ideas for potato skin fillings are chilli, spicy sausage and tomato, or mac and cheese - all vegan of course.
For my vegan 'bacon' I used my tofu bacon bits recipe which makes the perfect sized vegan bacon pieces to use for this dish, to spead things up feel free to use any alternative vegan bacon from the supermarket. To bring the cheesy flavours I used a combination of grated vegan cheese (I used Violife Epic Mature) and nutritional yeast. You can use any type you can find but I would definitely recommend Notorious Nooch Co Smoky Bacon Nooch for this recipe, which I was kindly gifted and I am now hooked on!
Vegan Loaded Potato Skins
Prep time: 10 minutes
Cooking time: 50 minutes
Total time: 60 minutes
Servings: 6 potato skins
3 medium potatoes (approximately 600g total)
100g vegan cheese
3 tbsp nutritional yeast
2 tbsp plant milk
Salt and pepper, to taste
60g cooked vegan bacon (I used my tofu bacon bits)
Vegan sour cream
Preheat the oven to 200 °C (or 180 °C fan assisted, like mine) and line a baking tray with parchment paper.
Bake the potatoes - Pierce each potato all over with a knife and bake in the oven for 60 minutes. To spead things up microwave on high for 8 minutes, then bake for 25 minutes.
Cut the cooked potatoes in half, carefully scoop out the softened filling into a bowl, and return the empty skins back into the oven for 5 minutes.
Mash the potato filling, and mix in 80g of vegan cheese, nutritional yeast, plant milk, and season with salt and pepper.
Remove the potato skins from the oven and scoop in the filling, top with the vegan bacon and remaining vegan cheese and return to the oven for 10-15 minutes until the cheese has melted and the skins are crips and golden.
Serve immediately with vegan sour cream and fresh parsley.
Any left-overs can be stored in the refrigerator for 3 days.
To reheat any leftovers, I would recommed adding to the oven at 200 °C for 5-10 minutes until hot - be careful to check they don't burn.
Thanks for reading, I hope you enjoy my tofu bacon bits! If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!