Big Game snacks are on our minds this week, and there’s nothing wrong with staying semi-healthy with your dishes. Here’s a super tasty twist on loaded baked potato skins, with everything from cheese to bacon. The only difference? This one is actually vegan!
Vegan Stuffed Cheesy Bacon Potato Skins
- 4-6 medium russet potatoes
- Green onions, chopped
- Shiitake mushroom ‘bacon’
- Vegan cheese
Shiitake mushroom ‘bacon’
- 1 pint fresh Shiitake mushrooms
- 1/4 cup Olive oil
- 1/4 cup Soy sauce
- 1 tsp Toasted sesame oil
- 1 tablespoon Maple syrup
- Dash of Liquid smoke or smoked paprika
- Sprinkle of salt
Preheat your oven to 375° F. Mix the olive oil, soy sauce, sesame oil, maple syrup, and liquid smoke/smoked paprika together and set aside in a small baking dish.
Wipe your mushrooms clean with paper towel, and remove and discard the stems. Thinly slice the mushroom caps-you want them to be able to crisp up when they’re baked. If you make them too thick, they’ll be under done, too thin, and they can get a little charred.
Place the mushrooms in the dish with your marinade, and make sure all the slices can have a nice dip in the pool.
Set aside for at least 15 minutes, but no more than 45.
While the mushrooms are marinating, you have the opportunity to multitask! Take a couple of russet potatoes, and stab them with a fork all around, so that the steam can escape. If you’ve got some time, coat the skins in olive oil, and roast in your oven, directly on the rack (no tinfoil), for 40 minutes to an hour at 400° F.
If time is of the essence, put them on a microwave safe plate, and zap them in your microwave in 5 minute intervals. When you can easily stick a fork into the middle, they’re ready. When your mushrooms are ready to go, arrange them on a parchment lined baking sheet, and dab away the excess marinade.
Bake for 15-20 minutes.
Set the mushrooms aside, and cut the potatoes in half, scooping out a bit of the flesh in the middle to make a trench. Arrange your potatoes on a lined baking sheet and fill with:
- Daiya Cheddar Style Shreds
- Chopped scallions
- Diced jalapeños
- and of course, your Shiitake bacon
Pop the potatoes under the broiler until the cheese is melted and bubbly, and your potato is the belle of the ball. Football, that is.
Full instructions and recipe play-by-play here.