Sometimes you just have to stick to the classics. Game day will be complete with a loaded crispy potato skin filled with gooey cheese, savory nuggets and crunchy coconut bacon then topped with cool sour cream and green onions. Don't forget to serve with your favorite bubbly beverage!
Cook Time: 1.5 hours | Makes: 8-10 potato skins
- 4-5 medium russet potatoes
- 12-15 Nowadays nuggets, cooked & cut in half
- 3-4 green onions, chopped
- Your preferred* sour cream
- Your preferred* cheese, shredded.
- 1 cup flaked coconut, unsweetened
- 2 TB soy sauce (or tamari for wheat free)
- 1 tsp liquid smoke
- Black pepper
Preheat the oven to 400º. Rub potatoes with olive oil and season with salt. Poke several holes in each potato and place onto a baking sheet and bake for 60-90 minutes until potatoes are fork tender.
Once potatoes are tender, cut in half and scoop out the inside leaving the half potato skins intact. (reserve the insides for some delish mashed potatoes!)
Fill potato shells with shredded cheese and place back in the oven for 15-20 minutes until the cheese is hot and melted.
Place 2-3 nugget halves inside the shells, top with sour cream, coconut bacon, green onion and more shredded cheese.
Crack open your favorite bubbly beverage and enjoy!
Preheat the oven to 325º. Mix together the flaked coconut, soy sauce, and liquid smoke together. Spread on baking sheet, season with black pepper. Bake 5-8 minutes, stirring around occasionally.
*Your preferred: Nowadays, we prefer the deliciousness of plant-based milk & dairy products. Try them out if you haven’t already!