Mainly Vegan / Dynamic Vegan Recipe Print

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.

CourseAppetizers
CuisineAmerican
DietVegan

# of Servings

Serving Size

6 skins

Prep Time	Cook Time
30minutes	1hour

Potato Skins

CourseAppetizers
CuisineAmerican
DietVegan

# of Servings

Serving Size

6 skins

Prep Time	Cook Time
30minutes	1hour

Ingredients

4 potatoes
2Tbsp bacon bits (soy)
1C cheddar cheese (soy)(shredded)
2 green onions(thinly sliced)
4oz black olives(sliced)
1/2C sour cream (non-dairy)

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.

Nutrition Facts

Potato Skins

Amount Per Serving

Calories 192 Calories from Fat 81

% Daily Value*

Total Fat 9g 14%

Saturated Fat 2g 10%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 2g

Cholesterol 0mg 0%

Sodium 382mg 16%

Potassium 413mg 12%

Total Carbohydrates 27g 9%

Dietary Fiber 3g 12%

Sugars 3g

Protein 5g 10%

Vitamin A 0.3%

Vitamin C 31%

Calcium 2%

Iron 5%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe Footprint (for Recipe’s Default # of Servings)

	3.5	Water saved (gallons)
	11.8	Manure not deposited (pounds)
	10.2	Grains / feed not consumed (pounds)
	29.0	Methane not created (gallons)
	355.1	CO2 not released (pounds)
	.002	Animal lives saved