Potato Skins are a happy hour staple at a bars all across the United States.However, there is no need to go to a bar to have these when watching a game from the comfort of your own couch. I gave this game time snack a vegan makeover, while retaining all the flavor of the old fashioned version. While these are certainly not a “health food,” I found an easy way to dramatically reduce the amount of oil used by putting the oil on my hands first and then rubbing them on the potatoes. This ensures that they all get just enough to get crispy without being overly saturated.

Prep time: 10 minutes
Cook time: 1 hour, 40 minutes
Yield: Serves 4 to 6


6 medium-small russet potatoes
Olive Oil
Canola Oil
Seasoned salt or Kosher salt
1/2 cup vegan bacony bits
1/2 cup shredded vegan cheddar cheese
1/2 cup vegan sour cream
2 green onions, thinly sliced


1. Preheat oven to 400F. Line a baking sheet with foil and set aside. Pour a little olive oil into a small bowl and set aside. Pour a little canola oil into a small bowl and set aside.

2. Scrub the potatoes clean then dry them off.  Pierce each potato a few times with a fork. Dip your fingers into the olive oil and then rub the oil on each potato. Dip your fingers as needed to make sure each potato is lightly coated in olive oil. Place the potatoes on the baking sheet and sprinkle each one with a little seasoned salt or kosher salt. Bake until the potatoes are cooked through and give a little when pressed, about an hour.

3. Remove the potatoes from the oven and let cool enough to handle. Once cooled, cut each potato in half horizontally. Use a spoon to carefully scoop out the insides leaving about 1/4 of an inch of potato on the skin. Save the scooped out potato for another use.

4. Increase the heat of the oven to 450°F. Line a roasting pan with foil. Dip your fingers into the canola oil and rub all over the potato skins, inside and out. Sprinkle with a little more seasoned salt or kosher salt. Place skins in the roasting pan, and cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool enough to handle.

5. Arrange the potato skins skin-side down on the roasting pan, sprinkle the insides with cheddar cheese, and vegan bacony bits. Return to the oven. Broil for 2 minutes, or until the cheese is bubbly. Remove from oven.

6. Place skins on a serving plate and sprinkle with green onions. Serve with vegan sour cream for dipping or add a dollop to each skin.

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