These Vegan Potato Skins are my new favorite vegan appetizer! Baked instead of fried, these are a healthier take on the classic. They’re made with vegan cheese sauce and the best tempeh bacon bits.
For the potato skins
- 6 to 8 small to medium-sized Russet potatoes, halved
- 2 to 3 tablespoons avocado oil
- About 2 cups vegan cheese sauce
- Chives or green onions, to garnish
For the tempeh bacon
- 3 tablespoons tamari
- 1 tablespoon apple cider vinegar
- 2 teaspoons liquid smoke
- 1 teaspoon pure maple syrup
- ½ teaspoon smoked paprika
- ⅛ teaspoon ground cumin
- 1 (8 oz) package tempeh, chopped into small bits or crumbled (make sure it’s gluten-free if needed!)
- Rub the potatoes with avocado oil and sprinkle with salt if desired. Bake the potatoes at 400° for 30 minutes to 1 hour or until soft inside. Exact baking time will depend on the size of your potatoes.
- In a bowl, whisk together the tamari, ACV, liquid smoke, maple syrup, smoked paprika, and cumin. Stir in the tempeh and let marinate for at least 15 minutes, or up to a few hours.
- Once marinated, heat about 2 tablespoons avocado oil in a medium-sized skillet over medium heat. Add the tempeh bits, reserving the marinade in the bowl. Cook until golden and crispy, about 5 to 10 minutes, and then toss in the remainder of the marinade. It should form a sticky glaze on the tempeh. Cook for a few more minutes to caramelize and then remove from the heat.
- Once the potatoes are out of the oven and cooled for about 5 minutes (or cool enough to handle), cut each potato open lengthwise. Scoop out the inside, placing it in a separate bowl, leaving a thin layer on the potato skin (see Notes).
- Spray or brush the potato skins with avocado or olive oil. Return the hollow potato skins to the oven for 10 to 15 minutes, until crisp and golden.
- Fill each potato skin with about 2 to 3 tablespoons of the vegan cheese sauce (or until mostly filled – will depend on potato size again). Top with the sautéed tempeh bacon.
- Bake at 400° for about 15 minutes or until the cheese is hot all the way through and the potato skins are golden.
- Remove from oven, garnish with chives or green onions, and serve hot. You can store leftovers (if there are any) in the refrigerator for up to 4 days.
We won’t be using the potato insides for this recipe, so you can use it to make the vegan cheese sauce, mash it up to make a small batch of mashed potatoes, or add it to soup, curry or stew.
Keywords: vegan potato skins, tempeh bacon, vegan bacon, vegan appetizers