Vegan Loaded Potato Skins

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Servings: 2

Prep Time: 00:30

Cook Time: 01:15

Main Ingredients

2 medium sized russet potatoes

2 tbs vegan butter (i use earth balance)

2 tsp garlic (or to taste)

2 tsp pepper (or to taste)

2 - 3 tsp salt (or to taste)

1 medium sized head of broccoli, chopped to small pieces (including stems)

1 package tempeh bacon

2 dollops vegan sour cream (homemade or store bought, such as tofruitti brand)

1 Small green onion,, chopped

2 tbs olive oil or coconut oil

other optional add ins: corn, bell pepper diced red onion, zucchini, etc


1Preheat oven to 450 degrees. Prepare a baking sheet by lining with foil

2Wash your potatoes really well (as in, REALLY well). Poke a few holes in the skin with a fork and place on your baking sheet. Bake for about an hour or until soft enough to stick a fork through

3If you are short on time - poke many holes in the potatoes with a fork and microwave for 3 minutes at a time until soft enough to stick a fork through. Be sure to flip between each 3 minute interval so the bottom doesn't accumulate moisture. Do not cover the potatoes with anything while cooking them.

4Meanwhile, wash your broccoli and cut into dime size pieces, including the stems (they have lots of flavor and nutrients!). Drizzle with about 1-2 teaspoons of oil and sprinkle with half of the salt, pepper, and garlic (or to taste). Mix with your fingers to evenly coat the broccoli. If you are using any other veggies/leftover produce, add them here. Bake for 15 minutes, flipping halfway through.

5While everything is cooking, prepare your tempeh bacon according to package instructions (different brands have different instructions). Chop into pieces once cool enough to handle, as well as your green onion and set both aside.

6Once potatoes are soft enough to pierce with a fork, remove from oven but do not turn oven off. Let potatoes stand until cool enough for you to handle.

7Transfer potatoes to a cutting board and cut in half (cool some more if necessary). Using a spoon, scoop out the insides of the potatoes and put into a bowl, leaving about 1-2 centimeters of potatoes on the skins.

8Transfer potato skins back to the cooking sheet and drizzle both sides with remaining oil. Flip so the skins are on top and sprinkle with salt. Bake for 10-15 minutes, skins facing up, or until the skin is golden and crispy.

9While your potato skins are getting crisp, mix your scooped out potato with the butter and the remaining pepper and garlic. Stir in half of your broccoli.

10When everything is done baking - assemble your treats! Start by filling the cripsy skins with potato/broccoli filling, top with sour cream, bacon, green onion, hot sauce, and anything else your heart (erm...stomach?) desires!

11Serve as a side dish or serve with another side dish (I served with green beans, as pictured) and call it a meal!

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