Dairy-Free Cheesy Potato Skins with Coconut Bacon

Ingredients

• 4 medium Russet potatoes
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 cup Dairy-free cheddar cheese alternative, shredded
• 1 cup Coconut flakes, unsweetened
• 2 tbsp Tamari or soy sauce (ensure gluten-free if needed)
• 1 tbsp Maple syrup
• 1/2 tsp Smoked paprika
• 1/4 tsp Garlic powder
• 2 tbsp Green onions, chopped

Instructions

1. 1Preheat your oven to 400°F (200°C). Scrub the 4 medium Russet potatoes thoroughly and prick them all over with a fork. Rub the potatoes with 2 tablespoons of Olive oil, 1/2 teaspoon of Salt, and 1/4 teaspoon of Black pepper.
2. 2Place the prepared potatoes directly on the oven rack and bake for 45-60 minutes, or until they are tender when pierced with a fork. Let the potatoes cool slightly until they are safe to handle, then carefully cut each one in half lengthwise.
3. 3Gently scoop out the potato flesh from each half, leaving about a 1/4-inch border to create skins. Brush the inside of these potato skins with a little more Olive oil and sprinkle them with a pinch of Salt and Black pepper. Place the skins cut-side up on a baking sheet.
4. 4Bake the potato skins for 10 minutes at 400°F (200°C), or until they are slightly crispy. While the skins are baking, prepare the coconut bacon: In a medium bowl, combine the 1 cup of Coconut flakes, 2 tablespoons of Tamari or soy sauce, 1 tablespoon of Maple syrup, 1/2 teaspoon of Smoked paprika, and 1/4 teaspoon of Garlic powder. Stir until the coconut flakes are evenly coated.
5. 5Spread the coated coconut mixture in a single layer on a separate baking sheet lined with parchment paper. Bake this coconut mixture for 5-7 minutes at 400°F (200°C), watching it very closely, until it is crispy and golden brown. Remove from the oven immediately to prevent burning.
6. 6Remove the potato skins from the oven. Fill each potato skin generously with the 1 cup of Dairy-free cheddar cheese alternative. Sprinkle the crispy coconut bacon over the cheese.
7. 7Return the filled potato skins to the oven for 5 minutes at 400°F (200°C), or until the dairy-free cheese is melted and bubbly. Remove from the oven, sprinkle with the 2 tablespoons of chopped Green onions, and serve immediately.

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