12 Portions

Ingredients:

Olive Oil

6 small russet potatoes (organic if possible)

6 pieces of gluten-free bacon, cooked 

3 green onions or chives, chopped

1/2 cup Emborg Plant-Based Mozzarella or Cheddar Shreds 

Dash of sea salt

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Optional:

-Salsa on the side 

-Shredded chicken with BBQ sauce

-1 avocado chopped, use as a garnish

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1. Pre-heat oven to 400 degrees.

 

2. Rinse potatoes in warm water for a couple of minutes. Cut them in half and scoop out the middle of the uncooked potato. 

 

3. Rub olive oil all over the potato and grind sea salt on the skin. Bake the potatoes on a cookie sheet face up. Bake for about 30 minutes at 400 degrees. Cook until the potatoes are tender and crispy.

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4. Fill potato skins with vegan cheese, cooked bacon and green onion. Bake for 10 more minutes.

 

 

Serve warm! 

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