Description

These Vegan Potato Skins are my new favorite vegan appetizer! Baked instead of fried, these are a healthier take on the classic. They’re made with vegan cheese sauce and the best tempeh bacon bits.

Ingredients

Scale

For the potato skins

6 to 8 small to medium-sized Russet potatoes, halved
2 to 3 tablespoons avocado oil
About 2 cups vegan cheese sauce
Chives or green onions, to garnish

For the tempeh bacon

3 tablespoons tamari
1 tablespoon apple cider vinegar
2 teaspoons liquid smoke
1 teaspoon pure maple syrup
½ teaspoon smoked paprika
⅛ teaspoon ground cumin
1 (8 oz) package tempeh, chopped into small bits or crumbled (make sure it’s gluten-free if needed!)

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Instructions

Rub the potatoes with avocado oil and sprinkle with salt if desired. Bake the potatoes at 400° for 30 minutes to 1 hour or until soft inside. Exact baking time will depend on the size of your potatoes.
In a bowl, whisk together the tamari, ACV, liquid smoke, maple syrup, smoked paprika, and cumin. Stir in the tempeh and let marinate for at least 15 minutes, or up to a few hours.
Once marinated, heat about 2 tablespoons avocado oil in a medium-sized skillet over medium heat. Add the tempeh bits, reserving the marinade in the bowl. Cook until golden and crispy, about 5 to 10 minutes, and then toss in the remainder of the marinade. It should form a sticky glaze on the tempeh. Cook for a few more minutes to caramelize and then remove from the heat.
Once the potatoes are out of the oven and cooled for about 5 minutes (or cool enough to handle), cut each potato open lengthwise. Scoop out the inside, placing it in a separate bowl, leaving a thin layer on the potato skin (see Notes).
Spray or brush the potato skins with avocado or olive oil. Return the hollow potato skins to the oven for 10 to 15 minutes, until crisp and golden.
Fill each potato skin with about 2 to 3 tablespoons of the vegan cheese sauce (or until mostly filled – will depend on potato size again). Top with the sautéed tempeh bacon.
Bake at 400° for about 15 minutes or until the cheese is hot all the way through and the potato skins are golden.
Remove from oven, garnish with chives or green onions, and serve hot. You can store leftovers (if there are any) in the refrigerator for up to 4 days.

Notes

We won’t be using the potato insides for this recipe, so you can use it to make the vegan cheese sauce, mash it up to make a small batch of mashed potatoes, or add it to soup, curry or stew.

Keywords: vegan potato skins, tempeh bacon, vegan bacon, vegan appetizers