Loaded potato skins because, let’s face it, potatoes are amazing, and who doesn’t love delicious bacon and cheese-loaded potatoes?

Unfortunately, many have tried to make potatoes the enemy of all foods. Many genuinely believe that carbs are bad, but eating 4 lbs. of bacon in one sitting is magically healthy. Too many people are counting carbs (or calories) instead of toxins.

It’s essential to understand that no macronutrient category is necessarily bad; it’s the added ingredients we should be worried about. Carbohydrates, like protein and healthy fats, all play an essential role in our health and should be tailored to the individual (1). Remember, balance is key. Too much or too little of any nutrient can lead to issues; do what’s best for you.

With that said, let’s discuss the health benefits of potatoes, such as (2):

• Packed with nutrients like protein, fiber, vitamin C, vitamin B6, potassium, manganese, magnesium, niacin, and folate
• Rich in antioxidants
• It may improve blood sugar control
• It may improve digestive health
• Naturally gluten-free
• Are very filling

I could never imagine cutting out potatoes, especially loaded potato skins, which have always been a favorite of mine. Still, there is nothing like homemade loaded potato skins made to complete crunchy perfection, with the ability to customize them exactly how you see fit, especially when you have food allergies and sensitivities.

So, without further ado, I introduce my plant-based and vegan-friendly loaded potato skins. This recipe can be made free from coconut, dairy, gluten, grains, nuts, and soy, and with a few minor tweaks, it can even be whole-food plant-based (see recipe notes for details).

INGREDIENTS

• 6 potatoes (I prefer red potatoes)
• 2 tbsp. oil (I use cold-pressed avocado oil)
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 2 – 3 oz. of plant-based bacon (I make homemade air-fried carrot bacon)
• 2 – 4 oz. of plant-based cheese (I make homemade cashew-based smoked cheddar cheese)
• 3 tbsp. of plant-based sour cream or plain yogurt
• 5 – 6 chive stalks (optional, for garnish)

INSTRUCTIONS

1. Preheat the oven to 400ºF. While the oven is preheating, combine the oil, pink salt, black pepper, and garlic powder in a small bowl. Dip each potato in the mixture, coating it evenly. Save the leftover oil; it will be used later.
2. Place the potatoes on a baking sheet covered with parchment paper (I use Biocean Unbleached Parchment Paper). When the oven reaches temperature, bake for one hour.
3. While the potatoes are baking, cook your plant-based bacon (let it cool before crumbling) and chop the chives for garnish if you’re using them.
4. After the potatoes have been baked for one hour, remove them from the oven and let them cool for ten minutes before cutting them in half and semi-hollowing out the inner part of the potatoes (the inner potato flesh can be used for mashed potatoes or to thicken soups). Don’t turn off the oven; you’ll be using it again.
5. Brush the hollowed-out part of the potatoes with the leftover oil mixture before topping them with cheese and bacon crumbles. Bake again for 20 minutes or until the cheese bubbles.
6. When ready to serve, top the potatoes with sour cream or plain yogurt and garnish with chopped chives.

NOTES

• To make whole-food plant-based, you can make your own air-fried carrot bacon, cashew-based smoked cheddar cheese, and sour cream or yogurt.
• If you wish to omit the oil, swap the oil 1:1 with vegetable broth. (I haven’t tried this method, so if you do, let us know how it goes.)

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Loaded Potato Skins

A simple plant-based and vegan-friendly recipe that’s exploding with flavor. This ooey, gooey, oh-so-cheesy recipe can be made free from coconut, dairy, gluten, grains, nuts, and soy, and with a few minor tweaks, it can even be whole-food plant-based. It takes about 5 minutes to prepare, 80 minutes to cook, and another 10 minutes to cool, leaving you with 3-6 servings (depending on who you ask).

Prep Time5 minutes mins

Cook Time1 hour hr 20 minutes mins

Chill Time10 minutes mins

Total Time1 hour hr 35 minutes mins

Servings 3

Recipe by: Sarena-Rae Santos (The Holistic Hipppie)

Ingredients

1x2x3x

• 6 potatoes (I prefer red potatoes)
• 2 tbsp. oil (I use cold-pressed avocado oil)
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 2 – 3 oz. of plant-based bacon (I make homemade air-fried carrot bacon)
• 2 – 4 oz. of plant-based cheese (I make homemade cashew-based smoked cheddar cheese)
• 3 tbsp. of plant-based sour cream or plain yogurt
• 5 – 6 chive stalks (optional, for garnish)

Get Recipe Ingredients

Instructions

• Preheat the oven to 400ºF. While the oven is preheating, combine the oil, pink salt, black pepper, and garlic powder in a small bowl. Dip each potato in the mixture, coating it evenly. Save the leftover oil; it will be used later.
• Place the potatoes on a baking sheet covered with parchment paper (I use Biocean Unbleached Parchment Paper). When the oven reaches temperature, bake for one hour.
• While the potatoes are baking, cook your plant-based bacon (let it cool before crumbling) and chop the chives for garnish if you’re using them.
• After the potatoes have been baked for one hour, remove them from the oven and let them cool for ten minutes before cutting them in half and semi-hollowing out the inner part of the potatoes (the inner potato flesh can be used for mashed potatoes or to thicken soups). Don’t turn off the oven; you’ll be using it again.
• Brush the hollowed-out part of the potatoes with the leftover oil mixture before topping them with cheese and bacon crumbles. Bake again for 20 minutes or until the cheese bubbles.
• When ready to serve, top the potatoes with sour cream or plain yogurt and garnish with chopped chives.

Notes

• To make whole-food plant-based, you can make your own air-fried carrot bacon, cashew-based smoked cheddar cheese, and sour cream or yogurt.
• If you wish to omit the oil, swap the oil 1:1 with vegetable broth. (I haven’t tried this method, so if you do, let us know how it goes.)

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