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.
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- 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)
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.
Cover and refrigerate for up to one week.
© Mainly Vegan LLC