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Potato Skins

Potato Skins

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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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
Course Appetizers
Cuisine American
Diet Vegan
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)
Course Appetizers
Cuisine American
Diet Vegan
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)
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
Instructions
  1. 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.
    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.
  2. 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.
    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.
  3. Top the wedges with the green onions and black olives; serve with the sour cream.
    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.

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