Vegan Potato Skins
Servings Prep Time
2people 10minutes
Cook Time Passive Time
50minutes 30minutes
Servings Prep Time
2people 10minutes
Cook Time Passive Time
50minutes 30minutes
Ingredients
Instructions
  1. Crumble the tempeh into a bowl. Add the liquid smoke and enough soy sauce or liquid aminos to cover. Let it stand at least 30 minutes, up to 24 hours before using.
  2. Turn on the oven to 350 degrees. Put the potatoes in the oven and bake until soft, around 30 to 45 minutes. Remove from the oven and let cool. Cut in half and scoop out filling, leaving about 1/4 an inch of potato in from the skin. Drizzle olive oil on the skin side, place skin side up back in the oven and broil for five minutes. Flip it over, put oil on the flesh side and broil for five minutes.
  3. Put a small handful of cheese into each potato skin. Sprinkle the green onions in the skins. Put the potatoes back in the oven and broil for five minutes or until cheese is melted.
  4. As the potatoes are baking, heat the vegetable oil in a skillet (I used cast iron to create a nice crunch) over medium heat. When warm, add the tempeh and any liquid, and sautee until crispy. Sprinkle on the skins. Cool and serve.