Vegan Potato Skins with Tempeh Bacon and Cashew Sour Cream

a photo of baked potato skins topped with tempeh bacon, cheese, sour cream, and green onion, served with an organic beer.

5 from 1 reviews

Get your VEGAN GAME DAY on with these Vegan Potato Skins with Tempeh Bacon, Vegan Cheese, and Cashew Sour Cream! Perfect with some craft beer. Everybody loves these.



Tempeh Bacon: 

Cashew Sour Cream:


  1. Preheat the oven to 425 degrees F.
  2. Lightly brush 3 organic medium/large russet potatoes with a heat-tolerant oil. I recommend avocado oil or grapeseed oil. 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 flavours 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 such as a Vitamix 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.


Recipe and method adapted from Earls: The Cookbook.

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