Potato Skins

Potato skins are some of our favorite appetizers. They're simple, but can be so delicious if topped with the right ingredients. Not to mention that they are super versatile. Some of our favorite variations include:

• Italian style with marinara sauce, Italian sausage, and vegan mozzarella shreds
• Taco style with lentil taco meat, queso, and avocado
• Breakfast style with tofu scramble, mushrooms, and vegan cheddar shreds

This recipe is a variation on the classic style using tempeh as bacon bits, mild queso, and green onions. The results are phenomenal and I highly recommend you try the recipe yourself!

Makes 12 potato skins
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Ingredients
6 medium sized russet potatoes
One batch of Tempeh Bacon
One batch of Queso Cheez (I used less chipotle pepper in this batch for a milder flavor)
6 large white mushrooms, sliced into small pieces
1/4 broccoli head, cut into small pieces
4 green onions, chopped into small pieces

Method:

1. Preheat oven to 475 degrees. Cut potatoes in half and scrape out centers. Place on baking tray and bake for 7 minutes on each side.
2. Heat pan on medium heat and put a tbsp of olive oil in pan. Grill the tempeh slices until brown on both sides. Take tempeh out of pan and set aside.
3. After tempeh is cooked and removed from pan, add sliced mushrooms and broccoli to pan and cook until broccoli is bright green.
4. Crumble tempeh pieces into cooked potato skins. Put broccoli and mushrooms in potato skins. Cook potato skins with toppings for five more minutes.
5. Add queso cheez to potato skins. Top with green onions and serve. Enjoy!