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
Chives, thinly sliced or chive microgreens
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.
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