Dairy-Free Cheesy Potato Skins with Coconut Bacon

Ingredients

• 4 medium Russet potatoes
• 2 tablespoons Olive oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1 cup Dairy-free shredded cheese
• 1 cup Coconut flakes (unsweetened)
• 2 tablespoons Soy sauce
• 1 tablespoon Maple syrup
• 1/2 teaspoon Liquid smoke
• 2 tablespoons Green onions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Scrub the 4 medium Russet potatoes clean under running water. Pierce each potato 5-6 times with a fork.
2. 2Rub the outside of each potato with 1 tablespoon of the Olive oil, then sprinkle evenly with the 1/2 teaspoon Salt and 1/4 teaspoon Black pepper. Place the seasoned potatoes directly on the oven rack and bake for 30-40 minutes, or until they feel tender when gently squeezed.
3. 3Carefully remove the baked potatoes from the oven and set them aside on a plate or cutting board to cool for at least 15 minutes, until they are comfortable to handle. While the potatoes cool, reduce the oven temperature to 175°C. In a medium bowl, combine the 1 cup Coconut flakes, 2 tablespoons Soy sauce, 1 tablespoon Maple syrup, and 1/2 teaspoon Liquid smoke, stirring with a spoon until the coconut flakes are evenly coated.
4. 4Line a baking sheet with parchment paper. Spread the coated coconut flakes in a single layer on the prepared baking sheet. Bake in the oven at 175°C for 10-15 minutes, stirring the coconut flakes halfway through the baking time, until they are golden brown and crispy; watch them closely to prevent burning. Remove the coconut bacon from the oven and set aside.
5. 5Once the potatoes are cool enough to handle, carefully cut each of the 4 baked potatoes in half lengthwise. Using a spoon, gently scoop out the soft potato flesh from each half, leaving a 0.635 cm border of potato attached to the skin to create sturdy potato skins. Brush the inside of each potato skin with the remaining 1 tablespoon of Olive oil.
6. 6Increase the oven temperature back to about 205°C (200°C). Evenly distribute the 1 cup Dairy-free shredded cheese inside each of the 8 potato skin halves. Return the filled potato skins to the oven and bake for 5-10 minutes, until the dairy-free cheese is melted and bubbly.
7. 7Carefully remove the potato skins from the oven. Sprinkle the crispy 1 cup Coconut flakes (coconut bacon) and the 2 tablespoons Green onions over the melted cheese on each potato skin. Serve the potato skins immediately.

Substitutions

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