Ok, for my last recipe for the Teese blog challenge, I decided to go with the appetizer classic potato skins. A relatively simple endeavor, but oh so good.
Potato Skins
2 large russet potatoes, thoroughly washed.
cheddar style Teese
vegan sour cream
Vegan bacon bits
Scallion, thinly sliced
Preheat oven to 400°. Prick the potatoes with a fork and bake, directly on the rack, until cooked through, about 45 min. Let the potatoes cool until they can be handled. Heat oven to 425°. Cut the potatoes in half and scoop out the insides, leaving about 1/4″ on the shell. Brush both sides of the potato skins with oil and top with Teese. Bake on a cookie sheet about 15 min, until the potatoes are lightly browned. Top with bacon bits, sour cream, and scallion.
This was my favorite of the Teese creations! So good! I had not eaten potato wedges in years!
Yum! I made (and posted about) vegan potato skins a while back and they are so awesome. I like to blend the oil with some spices to brush on the outer skins… it gives them an extra kick.
Oh my, those look great!