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LOADED CRISPY POTATOES with Jalapeño Sour Cream

Updated: Feb 3, 2022


Game day potato skins get an update with crispy mini potatoes baked in the oven(or pan fried if preferred), drizzled with 3 ingredient vegan cheese sauce and topped with crispy vegan bacon(I used Sweet Earth brand) and sliced onions then served with jalapeño sour cream. Game on.

INGREDIENTS

2 lb mini potatoes

3 Tbsp olive oil

3/4 tsp smoked paprika

2/3 cup vegan sour cream

1 jalapeño pepper, deseeded and minced

1 package vegan bacon

2 cups shredded vegan cheese

1/2-2/3 cup plant-based milk

2 Tbsp nutritional yeast

3 scallions, sliced

DIRECTIONS

1. Place potatoes in a pot and cover with water. Bring to boil, then cook 15-18 minutes, until tender. Drain water and remove from pot. Allow potatoes to cool to room temperature before proceeding. I suggest placing potatoes on a parchment paper lined baking sheet so potatoes aren't touching each other to protect skins from tearing. Preheat oven to 425°F


2. Once potatoes have cooled, place in a bowl and gently toss with olive oil and smoked paprika. Using tongs, place each potato onto a parchment paper lined baking sheet. Reserve oil in bowl. Gently smash each potato with a fork trying to keep potato intact. Drizzle reserved oil over potatoes then season well with salt and pepper. Bake 40 minutes. Turn broiler on high and broil for 3 to 5 minutes.

3. While potatoes are baking combine sourcream with jalapeños and a pinch of salt. You may need to add 1-2 Tbsp plant-based milk if too thick.


4. Cook bacon according to package directions. Cool to touch then chop.


5. Prepare cheese sauce by placing shredded cheese and plant-based milk in a small saucepan. Cook, stirring frequently, over medium heat until cheese begins to melt then use wisk to stir until smooth. Wisk in nutritional yeast. Add a little more milk if desired. Set aside to thicken slightly.


6. To serve, place crispy potatoes on a platter. Season with salt. Drizzle cheese sauce over potatoes then sprinkle chopped bacon and sliced scallions over top. Serve with jalapeño sour cream.


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