
20 min
30 min
4 pers
Appetizer
Ingredients:
Russet potatoes
Fabalish Queso
MyForestFoods plant-based bacon, cooked and crumbled
Miyoko’s shredded vegan cheese
Jalapeños, sliced
2 tablespoons olive oil
Salt and pepper, to taste
Fresh parsley or green onions for garnish (optional)
Instructions
Step 1 Prepare the Potatoes:
- Preheat your oven to 400°F (200°C).
Scrub the potatoes clean and pierce each one a few times with a fork.
Rub the potatoes with olive oil and season with salt. Place them directly on the oven rack and bake for 50-60 minutes, or until the potatoes are tender when pierced with a knife.

STEP 2: Hollow out the potatoes
- Once baked, let the potatoes cool slightly. Cut them in half lengthwise and carefully scoop out most of the flesh, leaving a small border around the edges to maintain the shape.
Transfer the scooped-out potato flesh to a mixing bowl.
Step 3: prepare the filling
-
Prepare the Filling:
Mash the potato flesh in the bowl. Stir in the Fabalish Queso until well combined. Season with salt and pepper to taste.
-
Stuff the Potato Skins:
Fill each potato skin with the queso and potato mixture. Place the filled skins on a baking sheet.
step 4: add toppings
Sprinkle the MyForestFoods plant-based bacon crumbles over the filled potato skins.
Top with Miyoko’s shredded vegan cheese.
Add a few slices of jalapeño on each potato skin for a spicy kick.
step 5: bake and serve
-
Bake and Serve:
Return the loaded potato skins to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Garnish with fresh parsley or green onions, if desired.
Serve hot and enjoy your delicious, vegan loaded potato skins!
Comments