Vegan crispy potato skins topped with tempeh bacon crumbles, vegan cheese, and cashew sour cream. Can you say snacking perfection?

Potato Skins with Tempeh Bacon and Cashew Sour Cream [Vegan]



Cooking Time




For the Potatoes:

  • 3 medium/large organic russet potatoes, scrubbed clean
  • Avocado or grapeseed oil for brushing on the potatoes
  • Salt and pepper, to taste
  • 1/2 batch tempeh bacon crumbles
  • 1 1/2 cups grated vegan cheese
  • 1/2 cup cashew sour cream
  • 1/4 cup finely chopped green onions

For the Tempeh:

  • 1 (250 gram) block of organic tempeh, crumbled
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoon tamari
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon smoked paprika
  • Black pepper to taste

For Cashew Sour Cream:

  • 1 cup raw cashews, soaked in boiling water for 45 minutes beforehand and drained
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 teaspoon plus 1/8 teaspoon fine sea salt
  • 1/3 cup water, plus more as needed


  1. Preheat the oven to 425°F.
  2. Lightly brush 3 organic medium/large russet potatoes with a heat-tolerant oil. Avocado oil or grapeseed oil also work well. Pierce all over with a fork and sprinkle on some salt and pepper.
  3. Bake until the potatoes are fork-tender, about 1 hour
  4. While the potatoes are baking, marinate the crumbled tempeh. Whisk together the olive oil, apple cider vinegar, tamari, maple syrup, smoked paprika, and pepper in a small dish. Place the crumbled tempeh in a glass dish and pour the liquid marinade over top. Stir to coat and set aside for at least 30 minutes to allow the flavors to soak in.
  5. Cut each potato into halves lengthwise, then into quarters. Scoop out centers, making sure that you leave a 1/2-inch thick layer of baked potato on the skins.
  6. Lightly oil a baking sheet and place potato quarters skin side down on the sheet about 1 inch apart. Bake until crisp, about 10 minutes.
  7. Meanwhile, cook the tempeh bacon crumbles in a skillet over medium heat until nicely browned and crispy.
  8. Prepare the cashew sour cream: Blend all ingredients together in a blender. A high speed blender will result in the smoothest sour cream, but if you have a regular blender, it will still turn out- it just might not get completely smooth.
  9. Top the potatoes with the tempeh bacon and cheese and return to the oven until the cheese is golden and bubbly, about 5 minutes.
  10. Garnish with cashew sour cream and green onion, and serve immediately.