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Vegan Baked Potato Skins

Raise your hand if you care more about football food than the actual football game. 🙋

Now raise your hand if you’re throwing a Superbowl watch party just so you can make these vegan baked potato skins. 🙋🙋🙋

Okay good, I’m glad we’re all on the same page.

A delicious, vegan version of your favorite appetizer! Serve these Baked Potato Skins at your Superbowl party or any gathering to impress all your guests. Gluten-free & made with whole, plant foods.

A delicious, vegan version of your favorite appetizer! Serve these Baked Potato Skins at your Superbowl party or any gathering to impress all your guests. Gluten-free & made with whole, plant foods.

I was raised to live and breathe football. Growing up in the deep South, where “SEC” & “LSU” are the most popular three-letter phrases, it’s something that you are inevitably born into. Saturdays are for college football games, Sundays are for all-day NFL coverage. If you aren’t wearing purple and gold on game days, you’re an outsider. We’re all Tigers, capital T, no ifs, ands or buts.

Truth is, I never wanted to go to LSU. Nope, I wanted to get the heck out of Louisiana and see something new. I didn’t want to go to the giant football games or see people from high school on campus. But life basically said HA HA to my plans and kept me here in the boot state, which in the end, couldn’t have been better. Funny how life has a way of working itself out, huh?

I never wanted to be a Tiger, but in the end, I became one. And I couldn’t be more proud.

A delicious, vegan version of your favorite appetizer! Serve these Baked Potato Skins at your Superbowl party or any gathering to impress all your guests. Gluten-free & made with whole, plant foods.

Still, I’m not the biggest football fan. I won’t even go into the ridiculous amount of money football players make compared to us folks; regardless, it’s not my favorite activity. We actually skipped a couple games this year just because we’d rather be eating Chipotle inside on the couch than standing for 4 hours in 90 degree heat. I’m sure you don’t blame me.

I will say, though, that there is nothing like going to an LSU football game when the stadium is packed full with 100,000+ people, all screaming at the top of their lungs and wearing the brightest shades of purple and gold. It’s something that will give you chills.

Oh, and then there was that one time I got presented on the field. by myself. in front of everyone. at halftime. You guys, I was so nervous!

A delicious, vegan version of your favorite appetizer! Serve these Baked Potato Skins at your Superbowl party or any gathering to impress all your guests. Gluten-free & made with whole, plant foods.

So, I’m not that girl who LIVES for football and will never miss a game and knows every single player’s name. Sorry not sorry, I have better things to do. But I can appreciate the fun and atmosphere of a big football game. Oh, and let’s not forget about all the classic comfort food that goes with football season. 😍

Now I know what you’re thinking. “Most football foods aren’t vegan!” True, but anything you can do, I can do VEGAN! Like these baked potato skins. I bet you never thought you’d be able to have potato skins that were actually healthy, made with wholesome ingredients, and just as delicious as the original. BOOM.

Cayden and I seriously had these as our main course for dinner, and I don’t think I’ve ever made a better decision. Plz plz do the same.

A delicious, vegan version of your favorite appetizer! Serve these Baked Potato Skins at your Superbowl party or any gathering to impress all your guests. Gluten-free & made with whole, plant foods.

You’d never guess how simple these are! Just potatoes, a silky-smooth cashew cheese sauce, and tempeh bacon bits adapted from my tempeh bacon recipe. If you first glance at the directions, you may get overwhelmed by the cook time, but no worries! The potatoes just take about an hour to bake, but you can prepare everything else (the cheese sauce and the bacon bits) while they’re baking. Multitasking at its finest!

If you’ve never made cashew cheese sauce, you’re in for a real treat! This one is probably the best homemade vegan cheese I’ve tried (not just saying that!), and I will definitely be using it in future recipes like vegan mac-and-cheese, casseroles, Buddha bowls, and much more. Got any ideas for a vegan version of your favorite cheesy comfort food? Let me know in the comments!

The sauce includes healthy, wholesome ingredients like cashews, carrots, nutritional yeast, mustard, lemon juice, spices, and organic miso for that umami flavor. Organic miso is traditionally fermented soybean paste, but I used fermented chickpea miso and it turned out amazing!

*pours cashew cheese sauce over entire life*

A delicious, vegan version of your favorite appetizer! Serve these Baked Potato Skins at your Superbowl party or any gathering to impress all your guests. Gluten-free & made with whole, plant foods.

Since I’ve been loving this whole YouTube thing, I made another video for you to show you step-by-step how to make these baked potato skins! It’s just a fun, short 5-minute video so you can see that you don’t have to break an arm and a leg to make delicious vegan food.

Watch the video to see how you can prepare these for your Superbowl party! Or any party, because potato skins are acceptable no matter what.

A delicious, vegan version of your favorite appetizer! Serve these Baked Potato Skins at your Superbowl party or any gathering to impress all your guests. Gluten-free & made with whole, plant foods.

No matter how much you love {or don’t love} football, I think we can all agree that football food is the best of the best. Pro tip: search “vegan Superbowl recipes” on Pinterest and get ready to have your mind-blown. So much good comfort food! Make a list of what you want to make for your Superbowl-but-really-just-the-halftime-show watch party. And then add these vegan baked potato skins to the list!

If you give these a shot (which you totally should, duh), let me know how you and all your guests like them! Leave a comment or snap a pic for Instagram and tag me @emilieeats with #emilieeats. These babies are photogenic, so you’ll want to document the deliciousness.

A delicious, vegan version of your favorite appetizer! Serve these Baked Potato Skins at your Superbowl party or any gathering to impress all your guests. Gluten-free & made with whole, plant foods.

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How to make:

Vegan Baked Potato Skins

A delicious, vegan version of your favorite appetizer! Serve these Baked Potato Skins at your Superbowl party or any gathering to impress all your guests. Gluten-free & made with whole, plant foods.

Prep Time:
10 mins
Cook Time:
1 hour 25 mins
Total Time:
1 hour 35 mins
A delicious, vegan version of your favorite appetizer! Serve these Baked Potato Skins at your Superbowl party or any gathering to impress all your guests. Gluten-free!
Author:
Emilie
Yield:
8 potato skins 1x
Rating: 5 from 1 reviews

Ingredients

  • 4 russet potatoes, washed and scrubbed
  • 1/2 cup cashews
  • 1/2 cup carrots, chopped
  • 4 ounces tempeh
  • 2 tablespoons soy sauce or liquid aminos
  • 2 teaspoons hot sauce
  • 1 1/2 teaspoons garlic powder, divided
  • 1 teaspoon maple syrup or coconut sugar
  • 1 teaspoon liquid smoke
  • 3/4 teaspoon onion powder, divided
  • 3/4 teaspoon smoked paprika, divided
  • 1/2 teaspoon cumin
  • 3/4 cup unsweetened non-dairy milk
  • 1/3 cup nutritional yeast
  • 1 tablespoon tapioca starch
  • 1/2 lemon, juiced
  • 1 teaspoon organic miso* (optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon smoked paprika
  • Fresh cilantro or green onions, for garnish

Instructions

  1. Preheat oven to 400F. Line a baking sheet with foil. Poke each potato 4-5 times with a fork and place on the baking sheet. Bake for 50-60 minutes, flipping once or twice.
  2. In a medium saucepan, add cashews and carrots. Cover with water. Bring to a boil; cook for 15 minutes, until tender.
  3. In a medium bowl, add soy sauce, hot sauce, 1/2 teaspoon garlic powder, maple syrup, liquid smoke, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, and cumin. Whisk to combine. Crumble tempeh into the bowl; stir until evenly coated with sauce. Set aside.
  4. Remove cashews and carrots from heat; drain. Add to a blender or food processor with non-dairy milk, nutritional yeast, tapioca starch, lemon juice, miso, 1 teaspoon garlic powder, salt, smoked paprika, and 1/4 teaspoon onion powder. Blend until completely smooth. Set aside.
  5. Remove potatoes from the oven. Cut each in half, then scoop out a little from the middle; set scooped potatoes aside for future use.
  6. Place potatoes, skin side down, back on the baking sheet. Bake for 10 minutes.
  7. Remove potatoes from the oven. Scoop some cheese sauce onto the middle of each potato, followed by some tempeh bacon bits. Bake for 15 minutes, until tempeh bacon is crispy.
  8. Remove and garnish with fresh cilantro.

 

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