Purple Carrot's Jalapeño Popper Potato Skins
Purple Carrot's Jalapeño Popper Potato Skins
Photo and recipe courtesy of Purple Carrot.
Servings
8
Ingredients
- 7 russet potatoes, scrubbed and thoroughly dried
- 5 jalapeños, halved lengthwise
- 2 scallions, thinly sliced
- 8 ounce non-dairy cream cheese, softened
- 3/4 cup vegan bacon bits
- 2 tablespoon oil
- salt and pepper, to taste
Directions
- Preheat oven to 400 degrees.
- Using a fork, poke holes in all the potatoes (this will help moisture escape as they cook and yield a fluffier potato). Place the potatoes on a baking sheet and bake until the skins are crisp and you can easily pierce the flesh with a fork, about one hour.
- Transfer potatoes to a wire rack until cool enough to handle.
- On another baking sheet, toss the jalapeños with 2 tbsp of oil, salt and pepper. Bake in the oven with the potatoes until tender and slightly charred, about 40 to 45 minutes. Once done, chop jalapeño into small pieces.
- Carefully slice the cooked potatoes in half lengthwise down the middle. Hold each half in your palm (use a dish towel if they’re still too hot), and using a spoon, scoop out the flesh and add to a large bowl.
- Once you’re finished scooping all of the potatoes, lay the skins back on the baking sheet.
- To the large bowl, add the non-dairy cream cheese and chopped jalapeños, mix well, and season with salt and pepper.
- Spoon the filling back into the skins and place potatoes back into the oven until lightly browned, about 12 to 15 minutes.
- Remove potato skins from oven and top with scallion and vegan bacon bits. Dig in!