Loaded Potato Skins
with Seitan Bacon & Sour Cream
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- 2 russet potatoes
- 1 scallion
- 1 lime
- 8 oz seitan
- ¾ tsp smoked paprika
- 1 tbsp maple syrup
- 6 oz broccoli florets
- 2 oz pickled jalapeños
- ¼ cup vegan sour cream
- 1 tbsp + 1 tsp vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
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.
Bring a small saucepan of salted water to a boil for the broccoli. Thinly slice the scallion. Cut the lime into wedges.
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.
Once the water in the saucepan is boiling, add the broccoli and cook until crisp-tender, about 2 to 3 minutes. Drain the broccoli.
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!