Vegan Loaded Potato Skins
Russet potato halves are baked until crisp, then loaded with smoky tempeh bacon, cashew sour cream, and melted vegan cheese for a plant-based take on the American party staple. The toppings are made from scratch but stay straightforward, and the full recipe wraps up in about an hour. These work well as a shareable appetizer or a casual main.
Equipment
- Oven
- Baking sheet
- Mixing bowls
- Skillet
- Blender (high-speed)
Ingredients
For the Potato Skins:
- 3 large russet potatoes scrubbed clean and dried
- 1 tablespoon olive oil for brushing the skins
- ½ teaspoon sea salt
For the Cashew Sour Cream:
- 1 cup raw cashews soaked in hot water for 20 minutes, drained
- ½ cup filtered water plus more if needed to thin
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice freshly squeezed
- ½ teaspoon sea salt
For the Tempeh Bacon Crumbles:
- 1 block tempeh (8 oz) crumbled
- 2 tablespoons tamari or soy sauce
- 1 tablespoon maple syrup
- ½ teaspoon smoked paprika
- 1 teaspoon olive oil for frying
For the Toppings:
- ½ cup vegan cheddar cheese shredded, such as Violife or Miyoko’s
- 2 tablespoons green onions thinly sliced
Instructions
- Preheat oven to 400°F (200°C). Prick potatoes a few times with a fork, place them on a baking sheet, and bake for 45 minutes until tender when pierced with a knife.
- Meanwhile, prepare the cashew sour cream by blending soaked cashews, water, apple cider vinegar, lemon juice, and salt until ultra-smooth. Adjust texture with more water if needed.
- To prepare tempeh bacon: heat oil in a skillet over medium heat. Add crumbled tempeh, tamari, maple syrup, and smoked paprika. Sauté for 7–10 minutes, stirring occasionally, until golden and crisp at the edges.
- Once potatoes are baked, let them cool slightly, then slice each in half lengthwise. Scoop out most of the inside, leaving about 1/4-inch of flesh for structure. Save the scooped potato for another use.
- Brush potato skins with olive oil and sprinkle with salt. Return them to the oven, cut-side down, and bake for 10 minutes. Flip and bake 5 minutes more until golden and crisp.
- Remove from oven, sprinkle vegan cheese inside the skins, and return to the oven for 3–5 minutes, until melted.
- Top each with a spoonful of tempeh bacon crumbles, a dollop of cashew sour cream, and a scattering of green onions. Serve hot and enjoy!
Notes
- Prepare the cashew sour cream up to 3 days ahead to save time.
- Try other toppings like guacamole, pico de gallo, or pickled jalapeños for variation.
- If short on time, microwave the potatoes for 10 minutes instead of baking initially, then continue roasting as instructed for crisping.
Nutrition
Calories: 336kcalCarbohydrates: 45gProtein: 9gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 830mgPotassium: 946mgFiber: 4gSugar: 5gVitamin A: 104IUVitamin C: 12mgCalcium: 47mgIron: 3mg
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