Vegan Cajun Potato Skins

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 15 min

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Ingredients

4 servings

For the potato skins

6 medium russet potatoes (about 6 oz / 170 g each), scrubbed
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
2 tbsp garlic-infused oil
1 tsp smoked paprika
½ tsp dried oregano
½ tsp dried thyme
½ tsp cayenne pepper
½ tsp fine salt
¼ tsp black pepper

For the filling

6 strips bacon, cooked and crumbled
Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
1 cup shredded cheddar cheese
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.
4 scallions, green tops only, thinly sliced

For serving

½ cup sour cream (optional)
Omit this
This ingredient likely doesn’t work for the diet.
1 tbsp hot sauce (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the scrubbed potatoes directly on the oven rack and bake for 50–55 minutes, until the skins are firm and a skewer slides through the center with no resistance. Transfer to a wire rack and let cool for 10 minutes, until cool enough to handle.
2
In a small bowl, stir together the garlic-infused oil, smoked paprika, dried oregano, dried thyme, cayenne, salt, and black pepper until combined.

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