Vegan Potato Skins

Vegan potato skins stuffed with jalapeño mash, topped with Heidi Ho Vegan Nacho Chia Cheese, lime Veganaise, candied coconut "bacon", and scallions.

For the candied coconut bacon:

1/4 teaspoon liquid smoke 

2 tablespoon soy sauce

2 tablespoons maple syrup

1 tablespoons brown sugar

1/2 cup coconut flakes (unsweetened and not shredded)

Preheat oven to 400 degrees F.

Combine liquid smoke, soy sauce, maple syrup and brown sugar in a small same pan over low heat. Once sugar is melted, add in the coconut flakes and bring to a boil. Cook for a few minutes or so until the liquid thickens a bit. Pour this mixture out onto a parchment lined baking sheet. Bake for about 6 to 10 minutes depending on oven. This can burn quickly so just watch it carefully. Let cool completely till it is slightly crunchy and sticky and then chop up into bits. Set aside. 

For the potatoes:

8 to 10 small red skinned potatoes

2 tablespoons Trader Joe's vegan cream cheese

1 tablespoon vegan butter, plus extra for brushing

1 jalapeño

Preheat oven to 400 degrees F. Wash and dry potatoes. Poke a few small holes into each potato with a fork. Place whole potatoes directly on rack in oven and back for about 45 minutes. Remove from oven. Turn heat up to 450 degrees.

Let potatoes cool about 10 minutes. Slice in half. Scoop out most of the potato from each half, leaving about 1/4 of an inch, and careful not to break through the skins. To the potato that you just scraped out, add in the cream cheese, vegan butter, and finely diced jalapeño to your taste. I used about a teaspoon. Mix to combine and set this mixture aside. 

Brush the potato skins with melted vegan butter on all sides. Place on a parchment lined baking sheet cut side down, skin side up. Bake in 450 degree oven till lightly browned, 10 to 15 minutes. Remove from oven and flip over. 

Divide the prepared jalapeño mash evenly among each potato skin and place back in oven for about 10 minutes.

Top with some melted Heidi Ho Vegan Nacho Cheese Sauce, lime Veganaise (just add 1 tablespoon lime juice to 1/4 cup veganaise), some of the candied coconut bacon, a sprinkle of pepper and paprika, and scallions.