Looking for the perfect Super Bowl snack? I’ve got you covered with these Dairy-free Loaded Baked Potato Skins!
I had the idea to create these dairy-free loaded baked potato skins the other night…and they turned out INSANE. Seriously, these may be one of my top 5 recipes that I’ve EVER created…so you’ve gotta make them!
Regardless if you’re into sports or not, these are perfect to make for the Super Bowl this weekend…cause if you’re anything like me, I just show up to the party for the snacks. And the commercials. True story.
When you scoop out the potato to create the potato skin, you’ll have a bunch of delicious potato filling leftover! I use the extra potato and smash it with ghee (or olive oil), garlic and chives to create super easy smashed potatoes! Ta-da, a side dish to go with your dinner!
Be extra sure that you pierce those potatoes a few times with a fork before you bake them, as called for in the directions. As a kid, I didn’t know this golden rule, so I was baking myself a potato one night and went to pierce it with a fork to see if it was done…and BAM the entire thing exploded in my parent’s oven. I def don’t remember cleaning it up either…sorry ‘bout that mom and dad!
Looking for more delicious Super Bowl Snacks? Be sure to check out my other recipes below!
1 batch dairy-free sour cream from Get Sauced (optional, either version works great)
1 lb. sliced bacon, cooked and crumbled
4 green onions or 1 bunch chives, chopped
Preheat your oven to 425 degrees. Scrub the potatoes and piece them several times with a fork. Place the potatoes onto a parchment paper lined baking sheet and bake for 45-60 minutes (depending on how big your potatoes are), or until they’re easily pieced with a fork.
Meanwhile, place the cashews in a clean bowl. Bring a small pot of water to a boil, and then pour the water over the cashews to soak. The cashews should be fully immersed in the water. Set aside to soak for at least 30 minutes.
Cut the potatoes in half lengthwise and scoop out the middle, leaving approximately ¼ inch along the shell.
In a small bowl, combine the ghee/avocado oil with the sea salt, garlic powder and pepper. Brush ½ the mixture over the rounded side of the potato skin.
Place the potato skins flat side down again on the parchment lined baking sheet. Bake for 10 minutes.
While the potatoes are baking, let’s make the cheese sauce! To do this, drain and rinse the cashews. Place the cashews, water and lemon juice into your blender and blend on high until smooth. Add the remaining sauce ingredients and blend once more until smooth. **A high-speed blender, such as a Vitamix works best for this, but other blenders will work too. You’ll just need to scrape down the sides of the blender often, until the cashews are completely broken down.
Flip the potato shells over brush with the remaining ghee/avocado oil mixture. Bake for another 10 minutes.
Fill the potato skins with the dairy-free cheese sauce. Bake for another 2 minutes, just to warm through.
Top with the dairy-free sour cream, crumbled bacon, and chives. ENJOY!
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