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–+ servings
מתכון לקליפות תפוחי אדמה בתנור - טבעוני

Vegan Bacon and Vegan Cheddar Potato Skins

A decadent dish with no trace of sin! Crispy Double baked potatoes Stuffed with a "secret" vegan bacon, grated vegan cheddar cheese topped with sour cream made of almonds (recipe attached), garnished with chopped chives and chili flakes.
Great for entertaining, perfect as an appetizer, entree, or snack. Serve along with a chilled beer (and Manches), and you get a delicious companion to watch one of those sports channels - anything goes!
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Servings: 4 מנות
Ingredients Equipment Method

Ingredients
  

4 servings
potatoes
filling
  • 14-18 units Bissli BBQ Or 16-18 tofu bacon, cubes or slices
  • ½-¾ cup your favorite vegan cheddar cheese
topping
  • ½ cup vegan almond-silken-tofu sour cream recipe is below
  • 4-6 stems chive, chopped or 2 stems of green onions
  • chili flakes
vegan sour cream
  • ½ cup blanched almonds (whole or halved), soaked in water overnight
  • 1 cup firm silken tofu, drained blue package
  • 1-2 tablespoon lemon juice by taste; I used 1.5 Tbsp
  • ¾ teaspoon apple cider vinegar
  • pinch salt By taste, I put very little to maintain a neutral taste to use for both savory and sweet recipes.

Equipment

Method
 

Early preparations
  1. Preheat the oven to 180 degrees Celsius.
  2. Grate the vegan cheddar cheese. If the cheese is sliced, cut the slices into cubes and process in a food processor until you get thin crumbs.
  3. Place the Bissli in a plastic bag, close tightly, and grind coarsely with a kitchen hammer.
Potatoes
  1. Bake the potatoes with the skin at 180 degrees Celcius until softened so that a fork or skewer will pass through easily.
  2. Remove the potatoes from the oven and increase the heat to 200 degrees Celsius.
  3. Cut the potatoes lengthwise.
  4. Scoop out the pulp, leaving about ¼ inch bottom and sides (save the pulp for another use such as Vegan Croquettes)
  5. Line a pan with a baking sheet; Spray or brush the baking sheet with oil.
  6. Combine oil with salt, garlic powder, onion powder, paprika, and black pepper; brush over both sides of the skins.
  7. Place in the oven (at 200 degrees Celsius) and bake for 5-7 minutes on each side (10-14 minutes in total) until the potato skins become crispy.
  8. Remove from the oven, sprinkle Bissli Crumbs or vegan Tofu Bacon.
  9. Fill the potatoes with grated vegan cheddar. Return to the oven and bake for another 5 minutes until the vegan cheddar softens.
For Serving
  1. Remove from the oven, garnish with a tablespoon of vegan sour cream on each unit, sprinkle with chopped chives (or green onions) and chili flakes. Serve immediately.
Vegan Sour Cream
  1. Drain the almonds from the soaking water and rinse well. Place in a strong blender and process for a few minutes until thin crumbs are obtained.
  2. Add the rest of the ingredients: silk tofu, lemon juice, apple cider vinegar and salt and process for a few minutes until smooth.
  3. Place a bag of nut milk on a vessel that will comfortably hold the mixture. Pour the mixture into the bag.
  4. Squeeze the nut-bag as hard as possible. At the end of the process, a solid mixture will remain in the bag -save it for other uses such as Vegan Feta Cheese (recipe soon).
  5. Transfer the cream to an airtight jar and place it in the refrigerator to set for about an hour.
  6. The sour cream is excellent as it is, as a dip, a garnish to various dishes. In addition, it clots in baking like actual sour cream, making it ideal for cake filling and icing, pies, and so much more.
  7. The recipe is based on the non-vegan version of Taste of Home.

Tried this recipe?

Let us know how it was!