1400 700 vegan loadedpotatoskinswithseitanbacon horizontal

Loaded Potato Skins

with Seitan Bacon & Sour Cream

dinner

Comfort Foods Party Foods Seasonal Menu Spring Recipes Summer Recipes Winter Recipes High-Protein American Appetizer Hearty Vegetables Nuts Root Vegetables Seitan Dinner <600 Calories
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
490
FAT
9g
CARBOHYDRATES
67g
PROTEIN
36g

MAIN INGREDIENTS

  1. 2 russet potatoes
  2. 1 scallion
  3. 1 lime
  4. 8 oz seitan
  5. ¾ tsp smoked paprika
  6. 1 tbsp maple syrup
  7. 6 oz broccoli florets
  8. 2 oz pickled jalapeños
  9. ¼ cup vegan sour cream
  10. 1 tbsp + 1 tsp vegetable oil*
  11. Salt and pepper*
  12. *Not Included
  13. For full ingredient list, see Nutrition
Allergens: soy, tree nuts, wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Small saucepan
  • Baking sheet

INSTRUCTIONS

1
Roast the potatoes

Preheat the oven to 400°F. Halve the potatoes lengthwise and transfer to a baking sheet. Rub with 1 tsp vegetable oil each and sprinkle with a pinch of salt and pepper. Roast, cut side down, until tender, about 25 to 30 minutes.

2
Prepare the toppings

Bring a small saucepan of salted water to a boil for the broccoli. Thinly slice the scallion. Cut the lime into wedges.

3
Make the seitan bacon

Thinly slice the seitan. Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add the sliced seitan and a pinch of salt. Cook, stirring occasionally, until crisp in places, about 5 to 7 minutes. Add the smoked paprika and maple syrup and cook until sticky, about 1 to 2 minutes more.

4
Cook the broccoli

Once the water in the saucepan is boiling, add the broccoli and cook until crisp-tender, about 2 to 3 minutes. Drain the broccoli.

5
Serve

Once the potatoes are tender, turn right side up and use a fork to mash the flesh just slightly. Stuff with broccoli, seitan bacon, scallions, pickled jalapeños, and sour cream. Serve with lime wedges. Dig in!