I love potatoes. Baked. Mashed. As vegan Broccoli Cheese Soup (check out that recipe, super good!). boil em’, mash ’em, put ’em in a stew. I will take them how I can get them! But, let’s be honest, there’s something wonderful about potato skins. They are a mix between a loaded baked potato and mashed potatoes… um, yum.
Typically potato skins are full of cheese, butter and bacon… but we’re not about that around here. We do cruelty free food, 100% of the time! I could easily have made potato skins with vegan versions of cheese, butter and bacon, but I wanted to amp up this recipe.
I’ve been thriving pretty great on a more plant based diet lately – as opposed to a junk food vegan diet – and I wanted to make some potato skins that were delicious, but also made me feel good. So I set out to make a version of this appetizer that consisted of whole plant based elements. I didn’t want to skimp on flavor, never, so I can guarantee you that these are full of satisfying, delicious flavors.
First up I had to tackle the creamy, cheesy consistency and flavor of the potato filling. I have made plenty of potato cheeses in the past, but potato cheese with mashed potato innards sounds a bit too starchy. So I chose to make a creamy tahini cheese sauce and oh. my. gaaaahhhhh. This was so good. You should make this recipe on its own! It’s so amazing. And you only need a fork and a bowl to make it; blender not required!
Next up we need some plant based bacon. I personally love mushroom bacon. The earthy taste and chewy texture of the mushrooms make an excellent substitute for bacon. And this recipe is only 5 ingredients! So simple and easy. Again, make this recipe to try with all kinds of dishes!
And it’s that simple! It takes about an hour to put everything together, but it’s so worth it. My husband and I ate our way right through these. They are so tasty and healthy, being made from delicious plant based ingredients.
Let me know if you try this recipe by tagging me on Instagram!
This recipe combines a delicious cheesy tahini sauce, mushroom bacon andclassic twice baked potatoes. These can be served as an appetizer or as a side to a main dish.
- 4 potatoes
- ¾ cup chopped green onions
- 1 batch Mushroom Bacon
- 1 batch Cheesy Tahini Sauce
- 1 tsp salt
- 2 tbsp cashew parmesan I like Minimalist Baker’s recipe
- 16 oz cremini mushrooms rough diced
- ⅛ cup maple syrup
- 2 Tbsp liquid smoke
- ½ tsp salt
- ½ tsp black pepper
- ½ cup tahini
- ½ cup almond milk
- 4 tbsp lemon juice
- 4 tbsp nutritional yeast
- 1 tsp salt
- ½ tsp garlic powder
Preheat oven to 375F.
Clean and bake potatoes for 45 minutes to an hour until they are fork tender.
Prepare the Mushroom Bacon (see below).
Prepare the Cheesy Tahini Sauce (see below).
Take the potatoes out of the oven and let them cool for at least 10 minutes until you can hold them.
Cut the potatoes in half and carefully remove the inner part of the potato, leaving about a quarter inch of potato in the skin.
Add the potato innards to a bowl and mix in the Tahini Sauce, ½ of the Mushroom Bacon and ½ cup of green onions.
Fill the potato skins with the potato blend.
Sprinkle the potatoes with cashew parmesan.
Add the potatoes back to the oven and bake for 15 minutes.
Take the potatoes out of the oven and top with the remaining Mushroom Bacon and green onions.
Dice the mushrooms and put into a bowl.
Add the maple syrup, liquid smoke, salt and pepper to the mushrooms.
Marinate for 30 minutes.
Spread the mushrooms out evenly on a baking sheet and put in the oven.
Bake for 30 minutes until the liquid is absorbed.