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 Stefon 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.
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.