Name: Loaded Potato Skins
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 10
Ingredients: 5 small to medium russet potatoes for the potato skins; Extra-virgin olive oil for the potato skins; Sea salt for the potato skins; Black pepper for the potato skins; 1 1/2 cups unsweetened coconut flakes for the coconut bacon; 1 1/2 tbsp tamari for the coconut bacon; Scant 1 tbsp maple syrup for the coconut bacon; 1/2 tsp smoked paprika for the coconut bacon; 1 1/4 cups raw hulled sunflower seeds for the sunflower sour cream; 1 cup water for the sunflower sour cream; 1 garlic clove for the sunflower sour cream; 2 tbsp white wine vinegar for the sunflower sour cream; 1 tbsp lemon juice for the sunflower sour cream; 1/2 tsp sea salt for the sunflower sour cream; 1 1/2 cups black beans for the filling; 3/4 cup frozen corn for the filling; 1/4 cup diced red onion for the filling; 1 garlic clove for the filling; 1 tbsp lime juice for the filling; 1/2 tsp chili powder for the filling; 1/2 cup cilantro for the filling; 1/2 tsp sea salt for the filling

01

Overview

Prep20 min

Cook80 min

Total100 min

Servings10

DifficultyMedium

02

Ingredients

5 small to medium russet potatoesfor the potato skins Extra-virgin olive oilfor the potato skins Sea saltfor the potato skins Black pepperfor the potato skins1 1/2 cups unsweetened coconut flakesfor the coconut bacon1 1/2 tbsp tamarifor the coconut baconScant 1 tbsp maple syrupfor the coconut bacon1/2 tsp smoked paprikafor the coconut bacon1 1/4 cups raw hulled sunflower seedsfor the sunflower sour cream1 cup waterfor the sunflower sour cream1 garlic clovefor the sunflower sour cream2 tbsp white wine vinegarfor the sunflower sour cream1 tbsp lemon juicefor the sunflower sour cream1/2 tsp sea saltfor the sunflower sour cream1 1/2 cups black beansfor the filling3/4 cup frozen cornfor the filling1/4 cup diced red onionfor the filling1 garlic clovefor the filling1 tbsp lime juicefor the filling1/2 tsp chili powderfor the filling1/2 cup cilantrofor the filling1/2 tsp sea saltfor the filling

03

Equipment

Baking sheet
Blender
Large bowl
Spoon

04

Method

01

Make the coconut bacon

Make the coconut bacon at 350°F by tossing coconut with tamari, maple syrup, and paprika. Bake 8-10 minutes.

02

Raise the oven

Increase the oven to 400°F.

03

Bake the potatoes

Pierce the potatoes and bake for about 1 hour, until tender.

04

Scoop the skins

Cool slightly, halve, and scoop out the centers, leaving about 1/4 inch of potato.

05

Raise the oven again

Increase the oven to 450°F.

06

Season the skins

Oil and season the skins. Roast cut-side down for 10 minutes.

07

Flip and roast

Flip and roast another 10 minutes until crisp.

08

Make the sunflower cream

Blend all sunflower cream ingredients until smooth.

09

Mix the filling

Mix the black bean filling ingredients together.

10

Fill

Fill each crispy potato skin with the bean mixture.

11

Top

Top with sunflower cream and coconut bacon.

12

Finish

Finish with chives, jalapeño, cilantro, and lime.

✦

Tips

NoteSave the potato centers. Tomorrow's mashed potatoes have already been partially prepared for you.

NoteThe coconut bacon can also be made ahead, which makes assembly much easier.

✦

Nutrition

AllergensSoy, Sunflower Seeds

✦

Storage

RefrigeratorStore the components separately up to 3 days; re-crisp the skins in a hot oven before filling.

?

Frequently asked

Can I use regular sour cream?+

Absolutely — the sunflower version is for keeping it dairy free.

Can I skip the coconut bacon?+

Yes, though it's what gives the smoky crunch. Toasted seeds work in its place.

Loaded Potato Skins

Overview

Ingredients

Equipment