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 oven to 400°F (200°C).
2. 2Scrub potatoes and prick with a fork. Rub with olive oil, salt, and pepper.
3. 3Bake for 45-60 minutes, or until tender.
4. 4Let potatoes cool slightly, then cut in half lengthwise. Scoop out the flesh, leaving a 1/4-inch border. Reserve potato flesh for another use.
5. 5Brush the inside of the potato skins with olive oil and sprinkle with salt and pepper.
6. 6Place potato skins back on the baking sheet and bake for 10 minutes, or until slightly crispy.
7. 7While the potato skins are baking, prepare the coconut bacon. In a bowl, combine coconut flakes, tamari, maple syrup, smoked paprika, and garlic powder.
8. 8Spread the coconut mixture on a baking sheet lined with parchment paper.
9. 9Bake for 5-7 minutes, or until crispy and golden brown. Watch carefully to prevent burning.
10. 10Remove potato skins from the oven and fill with dairy-free cheddar cheese and coconut bacon.
11. 11Bake for another 5 minutes, or until the cheese is melted.
12. 12Top with green onions and serve immediately.

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