- Food: Loaded Potato Skins
- Writer: Lizzie Green
- Content-Type: Food Blog
You’ll adore these stuffed potato skins with crispy coconut bacon, black bean salad, and sunflower sour cream. fantastic for parties
Even though we don’t watch a lot of football, I wanted to share this entertaining healthier “game day” recipe before the Super Bowl.
And I mostly mean me when I say “us.” Jack will watch a game at a party in a social capacity, but my relationship with football didn’t exactly get off to the best… start.
Every year in gym class since the first grade, we have begun the year with a written test on football.
What a great way to pique kids’ sports interests! Every year I would bring home a failing grade and a form that my mother would have to sign from the teacher asking me to bring home worksheets to study (which I never did).
Every year, as I approached my mother, I would be feeling bad (though not awful enough to study the following year! ), but she would always cheer me up by commenting on how absurd it was that we had a written test on football while she signed my poorly completed worksheet.
Sporty cuisine prepared more healthily has my support, even though I’m still unclear about the game’s regulations or the players. Therefore, let’s discuss potatoes!
Jack practically forced me to roast russet potatoes for this dish to achieve the traditional crispy potato peel. I usually stick to sweet potatoes.
But don’t worry, I filled them with incredibly unclassical items. There are a few ingredients in this dish, but you may prepare most of them ahead of time.
I used sunflower seeds to create a “sour cream.” Because it is also a substitute for any cheese, it is tasty, creamy, and tangy, which we need on these potatoes.
If you have any leftovers, use them as a topping for burrito bowls, a dip for vegetables, or tacos. It’s a delightful, creamy condiment to have on hand and it keeps for a few days in the fridge.
Next, what? Coconut ham! Although it’s really simple to make, it’s preferable to prepare this ahead of time because your oven will be roasting the potatoes.
Fortunately, it’s rather simple. Tamari, smoked paprika, maple syrup, and coconut flakes are all you need. You could add liquid smoke if you’d like, but I don’t because I don’t keep it on hand and the smoked paprika has enough smokey taste.
Black beans, (frozen) corn, red onion, chili powder, lime juice, and cilantro are the main ingredients in the filling. This salad is delicious on its own, but we’re stuffing it into these potatoes today.
In the last stage? Serve after assembling into crispy potatoes!
Loaded Potato Skins
- 5 small to medium russet potatoes
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper, to taste
Coconut Bacon (makes extra)
- 1½ cups unsweetened coconut flakes
- 1½ tablespoons tamari
- Scant 1 tablespoon maple syrup
- ½ teaspoon smoked paprika
Sunflower Vegan Sour Cream (makes extra)
- 1¼ cup hulled raw sunflower seeds
- 1 cup water
- 1 garlic clove
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- ½ teaspoon sea salt
Black Bean & Corn filling
- 1 (14-ounce) can of black beans (1½ cups), drained and rinsed
- ¾ cup frozen corn kernels
- ¼ cup diced red onion
- 1 garlic clove, minced
- ½ teaspoon chili powder, more as desired
- 1 tablespoon fresh lime juice
- ½ cup chopped cilantro
- ½ teaspoon sea salt
- Chives, sliced
- Jalapeño pepper, diced (optional)
- Cilantro, chopped
- Make coconut bacon Put a baking sheet in the oven while it is preheated to 350 degrees Fahrenheit. On the baking sheet, mix the coconut flakes, tamari, maple syrup, and paprika. Gently toss to coat. Spread out thinly and bake for 8 to 10 minutes, or until deep golden brown and somewhat crunchy. This can be prepared in advance and kept for up to a week at room temperature.
- Put a baking sheet in the oven and preheat it to 400 degrees. Place the potatoes on the baking sheet after cleaning them and forking holes in them. Fork-tenderness requires an hour in the oven. Remove from the oven, then turn the heat up to 450°F. Slice each potato in half and scoop out the flesh when it is cool to the touch, leaving a 14-inch layer of potato in the shell. Place the potato skins cut side down on the baking pan and drizzle with olive oil, salt, and pepper. Roast for a further 10 minutes, or until crispy, then turn, spray with extra olive oil, and generously sprinkle with salt. Keep the potato flesh you removed for later use.
- Make Sun Cheese Sunflower seeds, water, garlic, vinegar, lemon juice, and salt should all be put in a blender and blended until creamy, about a minute. Up until use, keep chilled.
- Make black bean and corn filling: Combine the black beans, corn (I just add it frozen because it thaws quickly), red onion, garlic, lime juice, chili powder, cilantro, and salt in a medium bowl.
- Add extra salt and lime juice to the potato skins after scooping the Black Bean & Corn filling within (the potatoes benefit from generous amounts of seasoning). Add the coconut bacon and sun cheese on top. Then add the cilantro, jalapenos, and chives as garnish. Lime wedges are recommended.