Vegetarian Potato Skins
For this version of the popular appetizer, you steam the potatoes in a pressure cooker before baking the skins. Use the excess potato to make mashed potatoes.
Serves: 12Hands-on: 20 minutesTotal: 1 hourDifficulty: Easy
- 6 russet potatoes, scrubbed well and halved lengthwise
- 2 cups water
- ¼ cup butter, melted
- 8 oz. shredded Cheddar cheese
- 3 strips soy bacon, cooked and diced
- 4 Tbsp. thinly sliced scallions
- ¼ cup sour cream
- ½ tsp. ground black pepper
- Preheat the oven to 400°F.
- To a pressure cooker, add 2 cups water. Insert the steamer basket and arrange the potatoes in one or two layers. Lock the lid into place. Bring to high pressure; maintain pressure for 10 minutes. Quick-release the pressure, then remove the lid.
- Remove the potatoes from the pressure cooker and scoop out the inside, leaving a ¼"-thick shell. Brush both sides of the scooped-out potato skin with melted butter and arrange, skin-up, on an ungreased baking sheet. Cook for 5–8 minutes, or until the skin begins to crisp. Using tongs, flip the potatoes and bake an additional 3–5 minutes, or until the edges begin to brown. Remove from the oven and fill the potato skins with the cheese and bake for an additional 3–5 minutes, or until the cheese has melted.
- Top each skin with soy bacon, scallions, a dollop of sour cream, and a sprinkling of black pepper.