Vegan Potato Skins

While this post is about my awesome, simple vegan potato skins perfect for the big game, can we just talk for a minute about the big game that happened here this weekend in Minnesota?

If you didn’t catch it, the New Orleans Saints had the game all but locked up when they lost in the last play. The Minnesota Vikings quarterback Case Keenum threw a pass and┬áStefon Diggs caught it while avoiding the defender, running for a 61-yard touchdown. The play instantly became known as the Minnesota Miracle. The celebrations in my house, on TV and social media and in person the day’s to follow have been unreal.

Vegan potato skins recipe | Kale and Ale

Could Minnesota be the first team to make it to the Super Bowl as the host? We won’t know until Sunday night following the NFC Championship game. Either way, I’ll be there for the food, and my vegan potato skins will be making an appearance.

This recipe came together in a lucky accident: Aaron and I were looking to use food we already had on hand to make snacks for the game. He suggested potato skins with cheese. I found green onions that we can’t remember what we bought them for, and suggested taking a little tempeh to make bacon crumbles.

With a little planning and not much hands-on time, the potato skins turned out great. It doesn’t take much in time or ingredients to make enough wedges to serve two, so we will be making these again with the leftover ingredients.

I used vegan cheese to make them vegan, but you can use whatever cheese you like, Vegan bacon made out of the tempeh add a little savoriness and texture.

Vegan potato skins recipe close | Kale and Ale
Vegan Potato Skins
Print Recipe
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
50 minutes 30 minutes
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
50 minutes 30 minutes
Vegan potato skins recipe close | Kale and Ale
Vegan Potato Skins
Print Recipe
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
50 minutes 30 minutes
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
50 minutes 30 minutes
Ingredients
Servings: people
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.
Share this Recipe
Powered byWP Ultimate Recipe