You wouldn’t exactly call me a football fan. My football-related credentials can be boiled down to two things: at a certain point in college I really enjoyed avoiding writing papers by playing 10-Yard Fight, and at one point in my life, I listened to that embarrassingly homonymous band. I really have nothing bad to say about snacks, though, so I mostly just use the Superbowl as an excuse to make vegan potato skins.

They’re pretty self-explanatory, so I’ll get right to the recipe. Just remember: the gnarlier the skin on your potatoes, the better!

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Potato Skins
Recipe type: Appetiser
Cuisine: American
Prep time: 
Cook time: 
Total time: 

Serves: 10-12
 

Ingredients
  • 5-6 medium-large russet potatoes
  • 2 Tbsp oil
  • ½ tsp paprika
  • ¼ tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp pepper
  • 4 oz vegan cheddar cheese, grated
  • 2 Tbsp vegan bacon bits
  • vegan sour cream
  • green onions, thinly sliced

Instructions
  1. Preheat oven to 400°F.
  2. Poke a whole slew of holes all over your potatoes with a fork, so they don’t explode.
  3. Toss potatoes in the oven and bake for 30 minutes, or until you can easily stab them with a fork.
  4. Remove from oven and slice potatoes in half lengthwise, being careful not to tear the skins.
  5. Raise oven temperature to 450°F.
  6. With a spoon, scoop out the centers of the potatoes, leaving about ¼” or less around the edges (depending on how potato-ey you like your potato skins to be). Take care not to perforate the skin while disemboweling your potatoes. If you have a grapefruit spoon at your disposal, this would be a great application for it.
  7. In a small bowl, stir together oil and spices.
  8. With a basting brush, coat the outer skins of the potatoes with oil mixture.
  9. In another bowl, toss vegan cheese with vegan bacon bits.
  10. Generously fill potato skins with cheese mixture and place on an ungreased baking sheet.
  11. Bake those suckers for 8-10 minutes, and then stick ‘em in the broiler for another 30 seconds, or until cheese is melted and skins are as crispy as you want them.
  12. Top each one with a dollop of vegan sour cream and plenty of green onions and serve hot.

Notes
Don’t even think of chucking the potato innards; you can make garlicky mashed potatoes or gnocchi out of them later. Be careful not to bake or broil the filled potato skins for too long, because — as you probably already know — overcooked cheese has a tendency to turn into plastic. Some people deep fry potato skins to get them extra crispy, but I think they’re plenty delicious baked.

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