vegan potato skins

Have you been vegan for some time but still occasionally miss bar snacks? I made these delicious veganized potato skins with a few ingredients and they tasted just as good as the original. 

Ingredients

Bag of medium russet potatoes

4 slices of Field Roast tomato cayenne cheese

8 slices of Sweet Earth benevolent bacon

1/2 cup Daiya cheddar shreds 

1/2 sweet onion, diced

4 green onions, chopped

2 tbsp vegan butter, melted (I used Earth Balance)

Vegan sour cream (I used Tofutti brand)

Instructions

Preheat oven to 400.

Bake whole, cleaned, medium russet potatoes, covered with aluminum foil, in a baking dish for 1 1/2 hours. Turn halfway. 

Once a knife goes through easily, split potatoes down the middle. 

Using a paper towel, hold potato and scoop out 75% of potato insides (reserve for a different use - mashed potatoes?)

Melt vegan butter, place skin side up on a parchment lined cookie sheet and brush potato halves with butter. 

Bake uncovered for 10 minutes. 

Flip potatoes, brush insides with butter and bake an additional 10 minutes. 

While baking, cook bacon and sauté diced onion in separate pans. 

Chop cooked bacon. 

Pull skins out of oven an assemble. 

Fill with chopped tomato cheese, golden onions and bacon. 

Sprinkle tops with cheddar shreds then broil for 5 minutes, until cheese melts. 

Top with vegan sour cream and green onion, when you're ready to serve.