Double Stuffed Potato Skins with Mushroom Bacon

Comfort food, plant-based style!

These Double Stuffed Potato Skins with Mushroom Bacon are crispy, creamy, and oh-so-satisfying. Perfect for a cozy night in or impressing your friends with a hearty appetizer.

Who’s ready to dive into this cheesy, smoky, veggie-packed goodness?

Ingredients:

• 10 to 12 Yukon gold petite potatoes

• 1 tbsp olive oil + 1 tbsp (optional for the crispy skins in part 2)

• Salt and pepper, to taste

• 1 cup Mushroom bacon, cooked and crumbled

• ½ cup Greek yogurt or plant-based yogurt

• ¼ cup milk or soy milk

• 4 tbsp melted butter or vegan butter

• 1/2 diced red onion

• 1 cup shredded cheddar cheese, divided or vegan shredded cheddar cheese

• Garlic powder and paprika (optional) 

How to make:

Part 1: Bake the potatoes

• Prep the oven and potatoes. Preheat your oven to 400°F (200°C). Wash and scrub the potatoes thoroughly, then pat them dry. Use a fork to prick each potato several times to allow steam to escape during baking.

• Coat the skins. Drizzle the potatoes with olive oil and rub it over the surface with your hands or a brush. Season generously with salt and pepper.

• Roast until tender. Place the potatoes on a parchment-lined baking sheet and bake for 50–60 minutes, or until fork-tender. Let the potatoes cool until they are safe to handle.

• Cook the bacon. See Mushroom Bacon recipe below, then crumble into small pieces. 

Shitake Mushroom Bacon:

Ingredients:

• 4 to 6 oz Shitake Mushrooms

• 2 tbs Olive oil

• 1/4 tsp. Coarse sea salt

How to make:

• Preheat oven to 375°

• Clean, remove stems , and slice mushrooms

• Pour olive oil into a bowl and add sea salt

• Sprinkle in sliced Mushrooms and coat them really well

• Arrange mushrooms on a baking sheet in a single layer

• Bake for 15 minutes, then flip mushrooms over and return to the oven for aprox 10 minutes

They will continue to crisp as they cool!

Part 2: Prepare and stuff the skins

• Slice and scoop. Slice each cooled potato in half lengthwise. Carefully scoop the flesh out of each half into a large bowl, leaving about a ¼-inch border of potato inside the skin to help it hold its shape.

• Crisp the skins. For extra crispy skins, brush the empty potato halves with a little olive oil and broil for 3–5 minutes until the edges are golden brown. Set them aside.(optional)

• Make the filling. To the bowl of scooped-out potato flesh, add the melted butter, yogurt, milk, and half of the shredded cheddar cheese. Use a wooden or rubber spatula to mix until your desired consistency, we like ours a little chunky or use a handmixer if you prefer extra fluffy.

• Add fillings. Fold in most of the crumbled bacon, the red onion, and half of the red onion, and any optional seasonings like garlic powder or paprika. Add additional salt and pepper to taste.

• Stuff the potatoes. Spoon the filling generously back into the crispy potato skins, creating a mound on each half.

• Top with cheese. Sprinkle the remaining shredded cheddar cheese over the top of each stuffed potato. 

Part 3: Bake a second time

• Finish in the oven. Bake the stuffed potato skins at 400°F (200°C) for about 15–20 minutes, or until the filling is heated through and the cheese is melted and bubbly.

• Add final garnishes. Garnish with the remaining crumbled bacon and red onion.

And there you have it—crispy, smoky, and creamy all in one bite. These Double Stuffed Potato Skins with Mushroom Bacon are proof that comfort food can be both hearty and wholesome.

They’re the kind of dish you’ll want to share at gatherings, but also keep all to yourself on a cozy night in.

Either way, don’t be surprised if they disappear quickly! So pour yourself something to sip, grab a plate, and enjoy every last bite. 🥔✨🍄

A Votre Sante 🍽🌱

Tamarah

@veggiefoodievibes

Fun simple easy delicious

healthy vegetarian food