Loaded Tater Skins

Classic Bacon, Cheddar Potato Skin turned vegan and they are sooooooo good!

Totally not healthy but who cares, we are vegan for the animals anyway.


  • 5 small russet potatoes

  • olive oil to coat the potatoes

  • salt to lightly coat the potatoes

  • 1/2 batch bacon

  • Sour cream

  • Chives, thinly sliced or chive microgreens

Cheese Sauce

  • 1/4 cup milk

  • 1 bag shredded cheddar cheese

Combine ingredients in a sauce pan and whisk constantly until the cheese is completely melted. Set aside.

Seasoned Butter Mixture

  • 2 tablespoons butter melted

  • 1/2 teaspoon parsley

  • 1/4 teaspoon salt

  • 1/4 teaspoon garlic powder

Combine ingredients and set aside.

Potato Instructions

I like cooking the potatoes an hour or even a day ahead of time so they are cool enough too easily handle.

  • Scrub the potatoes clean then poke a few times with a fork, rub with olive oil, lightly sprinkle with salt and bake in a 400°F oven for about an hour until the potatoes are cooked through and give a little when pressed. Do not over cook or they will fall apart.

  • You can cook them in a microwave if you prefer. I have found that baking the potatoes in an oven yields potatoes that are easier to work with (cut and scoop out), the potato seems to adhere to the skins a little better.

  • Let potatoes cool for 10 minutes or longer. Cut potatoes in half lengthwise. Using a small spoon, scoop out the flesh leaving a 1/4" shell (or more if you'd prefer). Tip: Save the scooped out potato and use in another recipe. We like to make potato cakes for breakfast the next morning.

  • Preheat the oven to 450F.

  • Brush the inside of the potatoes with the butter mixture. Place potatoes cut side down on a baking sheet. Bake 15 minutes.

  • Flip potatoes over and bake an additional 5 minutes or until slightly browned and crisp.

  • Fill each potato with cheese sauce and bacon. Return to the oven for another 5 minutes.

  • Remove from the oven, top with chives and serve with sour cream


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