This recipe yields smaller bite-sized potato skins, which are a great finger food at any party or gathering. Skip the bacon and use non-dairy sour cream and cheddar cheese, and you’ve got yourself a nice guilt-free vegan treat.
| Servings |
6 skins
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 192 | 0mg | 2g | 27g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
3.5 | Water saved (gallons) [animal consumption only] |
 |
11.8 | Manure (pounds) not deposited into the environment |
 |
10.2 | Grains / feed (pounds) not consumed by animals |
 |
29.0 | Methane (gallons) not created by animals |
 |
355.1 | CO2 (pounds) not released into the atmosphere |
 |
.002 | Animal lives saved |
| Recipe Chef | Pamela Kurp |
| Prep Time | 30 minutes |
| Cook Time | 1 hour |
Ingredients
- 4 potatoes
- 2 Tbsp bacon bits (soy)
- 1 C cheddar cheese (soy) (shredded)
- 2 green onions (thinly sliced)
- 4 oz black olives (sliced)
- 1/2 C sour cream (non-dairy)
Ingredients
|
Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- Clean and pierce the potatoes; bake at 350 degrees for 60 minutes or until slightly tender when pierced with a fork. Allow the potatoes to cool; cut each potato in half and spoon out all but 1/4 inch of the potato from the skin. Cut each half into fourths; depending on the size of the potato, cut again in half.
- Arrange the potato wedges onto baking sheets; sprinkle the bacon bits and cheddar cheese onto the wedges, and broil for 5 minutes or until the cheese is melted.
- Top the wedges with the green onions and black olives; serve with the sour cream.
Recipe Notes
Cover and refrigerate for up to one week.
© Mainly Vegan LLC