Appetizers
Appetizers
Benevolent Bacon Potato Skins
Level
Easy
Prep
20 minutes
Cook
20 minutes
Servings
Makes 10 servings
GAME-DAY READY!
• Vegan recipes do not use any ingredients of animal origin including eggs, dairy, or honey.
• Recipes are vegan when prepared with the specified ingredients.
• Vegan recipes do not use any ingredients of animal origin including eggs, dairy, or honey.
• Recipes are vegan when prepared with the specified ingredients.
INGREDIENTS
- 5 Yukon or red potatoes
- 1 tablespoon vegetable oil
- 2 avocados
- 1/2 small onion, finely chopped
- 1 clove garlic, minced
- 1 lime, juiced
- Sea salt & ground black pepper to taste
- 3 slices SWEET EARTH Enlightened Foods Hickory & Sage Benevolent Bacon
- 2 tablespoons canned corn
- 2 tablespoons canned black beans
- 2 tablespoons seeded and diced Roma tomato
- 1 tablespoon minced green onion
- 1 tablespoon minced cilantro
- Shredded cheddar cheese (optional)
Plant-based
Benevolent Bacon - Frozen
NET WT 5.5 oz (g)
MAKE IT
Step 1
Preheat oven to 350° F. Cut potatoes in half lengthwise. Scoop out the inside, leaving .5 inch left. Toss potato skins in oil; place onto a cookie sheet. Bake for 20 minutes or until golden.
Step 2
Peel and mash 2 avocados in a medium serving bowl. Stir in onion, garlic, lime juice, salt and pepper.
Step 3
Lightly oil a skillet and bring to medium heat. Cook Benevolent Bacon for 2-3 minutes per side, turning only once. Remove from skillet and set aside to cool. Dice bacon when cooled.
Step 4
In a bowl, mix together corn, black beans, tomato, benevolent bacon, green onion, cilantro. Set aside.
Step 5
Place 1 tablespoon of guacamole in the half baked potato skin and top with filling. Makes 10 servings.
Step 6
Sprinkle with sea salt, pepper or cheese if desired. Serve immediately.
