Baked, mashed, cut into strips and fried—there are plenty of ways to enjoy potatoes. And, there are plenty of scenarios that call for them. Preparing brunch? Crispy skillet potatoes are in order. Feeling down? Whip up mashed potatoes. When there’s a nip in the air and the big game’s on? Try twice-baked potatoes. But, don’t serve them with just any ol’ toppings. Add a tangy vegan sour cream and coconut bacon to score and win big!
Ingredients
Sour Cream
1 cup hemp seeds
5 Tbsp. water
Juice of 1 lemon
1/2 tsp. seasoning blend
Garlic powder, to taste
Onion powder, to taste
Salt & pepper, to taste
Potatoes
4 medium russet potatoes, halved
1/3 cup Crispy Fake Bacon Bits, plus more to serve
Salt & pepper, to taste
Green onion, to serve
Directions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Prepare sour cream. In a high-speed blender, blend on medium for 2-3 minutes until smooth, adding more water and stopping to scrape down the sides if necessary. (Mixture will thicken slightly when chilled, so add a little extra water to thin it out.) Transfer to an airtight container and chill until ready to use.
- Place potatoes face down on prepared baking sheet and bake for 30-40, flipping once halfway through.
- Remove from oven and let cool for 5-10 minutes.
- Gently scoop out center of potato and transfer to a large bowl. Add 1/2 cup sour cream and fake bacon to bowl. Mash and mix until smooth and fully incorporated.
- Fill each potato center with potato-sour cream mixture and bake for another 10 minutes.
- Serve warm, topped with green onions and additional bacon and sour cream.
Margaret’s note: I made a few changes to the Crispy Fake Bacon Bits for this recipe. I added 1 Tbsp. maple syrup and used shredded coconut instead of coconut flakes.