Helllooo Monday! Another beautiful week with perfection weather, nothing but sunshine, and a whole lot to look forward to. Ya know who's going to see Tswift this weekend?! THIS GAL.
Also, our family is visiting from Scotland. SO, our weekend consisted of the beach, with a tad too much sun + snacks. Sunburnt for dayzzz. I feel like if you get sun once every 3 years, this is okay.. right?
Anyway, I'll keep this short and sweet so you can get into this recipe. WOW. Potato skins are definitely something I've 1) haven't had in years considering I gave up bacon way before even going vegetarian pre-vegan, and 2) actually really enjoyed before going vegetarian/vegan. I don't know if its a trend at the moment, but I've seen these "smashed" potatoes quite a lot on my instagram feed, and had to give them a try. If you know me, or just follow this blog and notice most of my recipes consist of potatoes, you know I'm potato obsessed. SO, not only did I need to "smashed" potatoes, but I had to make them interesting, and with that came a reconstructed potato skin. Viola!
Enjoy this tasty side dish, meal, or snack if you're into potatoes on potatoes on potatoes like I ;) Xx Sam
I N G R E D I E N T S:
- 10-12 small/baby yellow potatoes
- Vegan sour cream!
- Shiitake bacon
- Vegan shredded cheese of choice (I used follow your heart brand)
- Olive oil
- Salt & Pepper to taste
COOKIN: Preheat your oven to 450 degrees fahrenheit. On a baking pan (with parchment or silpat down) drizzle your potatoes in olive oil and toss/roll around. Coat with some salt & pepper. Pop in the oven and cook for about 30 minutes, or until fork tender. Once ready, let rest for a few minutes, and then smash down lightly with a fork or potato masher. Drizzle a bit more oil over the potatoes and pop back into the oven for 10 minutes to crisp up! Lastly, add the cheese and cook for just 5 more minutes to melt. When finished, let cool for a bit before topping with sour cream and "bacon" (+ optional fresh chives). Enjoy!