An amazing plant-based, vegan-friendly, soy-free, dairy-free, and gluten-free Loaded Potato Skins recipe that makes approximately 3 servings, taking about 5 minutes to prepare, with 80 minutes for bake time.
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Loaded potato skins because let's face it, potatoes are delicious, and who doesn't love delicious bacon and cheese-loaded potatoes without animal cruelty or clogged arteries?
So many people have tried to make potatoes out to be the enemy of all foods. Many genuinely believe that carbs are bad but eating 4lbs. of bacon is magically healthy. Too many people are concerned about carbs while disregarding the true toxins in food. It's essential to understand that no macronutrient category is necessarily bad; it's the added ingredients you should be worried about. Aside from that, carbohydrates, like protein and healthy fats, all play an essential role in our health and should be tailored to the individual (1).
So let's discuss the health benefits of potatoes, such as:
Packed with nutrients like protein, fiber, vitamin C, vitamin B6, potassium, manganese, magnesium, niacin, and folate.
Rich in antioxidants.
It may improve blood sugar control.
It may improve digestive health.
Are very filling (2)
I could never imagine cutting out potatoes, especially loaded potato skins. Loaded potato skins have always been a favorite food of mine. Still, there is nothing like homemade loaded potato skins made to complete crunchy perfection with the ability to customize it exactly how you see fit, especially when you have food allergies and sensitivities.
So without further ado, I introduce my Loaded Potato Skins recipe. I think it's safe to say you'll enjoy it as much as my family. Since I am allergic to soy and have adapted to a plant-based lifestyle (no meat or dairy), this recipe is vegan-friendly, plant-based, soy-free, dairy-free, and gluten-free.
Loaded Potato Skins
6 red potatoes
2 tbsp. olive oil
2-3 oz. of plant-based bacon or Air Fried Carrot Bacan't
2-4 oz. of plant-based cheese
3 tbsp. of plant-based sour cream or plain yogurt
1/2 tsp. garlic powder
1/2 tsp pink salt
1/2 tsp. black pepper
5-6 chive stalks (for garnish)
Gather your ingredients, preferably organic: red potatoes, olive oil, plant-based bacon, plant-based cheese, plant-based sour cream or plain yogurt, garlic powder, pink salt, black pepper, and chive stalks.
After gathering the ingredients, preheat your oven to 400ºF. As the oven is preheating, combine the olive oil, pink salt, black pepper, and garlic powder in a small bowl and dip each potato in the mixture, coating evenly. Save the leftover oil; it will be used later on.
After coating each potato and preheating the oven, add your potatoes to a baking sheet on unbleached parchment paper, and bake for 1 hour.
After the potatoes have been baked for 1 hour, take them out of the oven and let them cool for ten minutes before continuing.
While the potatoes are baking for an hour, cook your plant-based bacon, and let it cool before crumbling.
After the potatoes have cooled for 10 minutes, cut them in half and semi-hollow out the inner part of the potatoes (this can be used for mashed potatoes).
After hollowing out the inner part of the potatoes, brush the insides with the leftover olive oil mixture before loading them up with plant-based cheese and plant-based bacon crumbles.
After loading the potatoes, bake again at 400ºF for 20 minutes or until the plant-based cheese bubble.
While the potatoes are baking for the final 20 minutes, chop the chive stalks for garnish.
After the plant-based cheese has started to bubble, take out the potatoes and top it with plant-based sour cream or plain yogurt and garnish with the chopped chives.