- 7 Russet potatoes, scrubbed and thoroughly dried
- 5 Jalapeños, halved lengthwise
- 2 Scallions, thinly sliced
- 8 Ounces Non-dairy cream cheese, softened
- 3/4 Cups vegan bacon bits
- 2 Tablespoons oil
- Salt and pepper, to taste
Preheat oven to 400 degrees.
Using a fork, poke holes in all the potatoes (this will help moisture escape as they cook and yield a fluffier potato). Place the potatoes on a baking sheet and bake until the skins are crisp and you can easily pierce the flesh with a fork, about one hour.
Transfer potatoes to a wire rack until cool enough to handle.
On another baking sheet, toss the jalapeños with 2 tbsp of oil, salt and pepper. Bake in the oven with the potatoes until tender and slightly charred, about 40 to 45 minutes. Once done, chop jalapeño into small pieces.
Carefully slice the cooked potatoes in half lengthwise down the middle. Hold each half in your palm (use a dish towel if they’re still too hot), and using a spoon, scoop out the flesh and add to a large bowl.
Once you’re finished scooping all of the potatoes, lay the skins back on the baking sheet.
To the large bowl, add the non-dairy cream cheese and chopped jalapeños, mix well, and season with salt and pepper.
Spoon the filling back into the skins and place potatoes back into the oven until lightly browned, about 12 to 15 minutes.
Remove potato skins from oven and top with scallion and vegan bacon bits. Dig in!