Daily Vegan Lunch for 22 September, 2013: Loaded Baked Potato Skins

vegan baked potato skins

INGREDIENTS:

6 medium-sized Yukon Gold or russet potatoes (russets require longer cooking time)
1 recipe Best Ever Cheez
1.5 cups chopped green onion or chives
Liberal sprinkles of vegan baco-bits

DIRECTIONS:

Wash and prick potatoes with a fork several times (to avoid exploding potatoes) and bake potatoes for 30 minutes in the oven at 400 degrees. Alternately, prick the potatoes and microwave them for 3 – 5 minutes per potato depending on the potato’s size.

Allow the potatoes to cool and make the cheez sauce.

Once potatoes are cool, cut them in half and carefully scoop out the insides of the potato, leaving about 3/4 inch of potato and the skin. Save the inside potato mash for later use. I put mine in soup. Broil the potato skins at 400 degrees for 5 minutes on each side, scooped hollow side and normal skin side.

Fill each potato with a heaping tablespoon or so of cheez sauce. Sprinkle with chives or green onion and baco-bits.

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