'Bacon and Cheese' Potato Skins
If you don't want to use the vegan bacon then simply omit it, these little potatoes will still be delicious without!
5 medium potatoes
2 tbsp vegan margarine
5 slices vegan bacon
2 spring onions, chopped
1/2 packet of Cheezly (grated)
1-2 tbsp olive oil
Salt and freshly ground black pepper
Wash potatoes thoroughly, prick with a fork and microwave for 10 minutes, until just soft. Leave until cool enough to handle.
Heat oven to about 200°C.
Cut potatoes in half and scoop out the middle. Brush the outside of the skins with a little olive oil then season with salt and pepper. Place on a baking tray and bake for about 20 minutes or until golden brown.
In the meantime cut the 'bacon' strips into smaller strips and fry until crispy. Set aside to cool.
Mash the potato that you removed from the skins with a fork then mix in the vegan margarine, spring onions, bacon, Cheezly (leave a little to top with) and season with salt and pepper.
Fill the potato skins with the mashed potato mix, sprinkle the remaining Cheezly and return to the oven for 20 minutes.