Last monday was Nathan’s birthday, and we decided to take the whole day off to celebrate the way we know best, meaning lots of walking, and of course splurging on some great food!
Nathan is one of those people who is completely uncapable of saving sweets and snacks for later. If he buys a pack of biscuits, he eats the whole thing in one go. At the same time, he can go for months without ever having cravings. I’m one of those people who finds it very difficult to say no, especially to this guy who knows how to charm my socks off! 😉
Next weekend will definitely be on a more healthier theme, but that doesn’t necessarily mean that I will be compromising great tasting snacks. There are so many delicious and healtheir snack options for movie night than potato chips – like these potato skins with coconut bacon for example!
The recipe makes 10 potato skins and about 1 3/7 cup coconut bacon, which is more than you need for the recipe, but coconut bacon is great for all sorts of meals. The coconus bacon lasts for up to 3 weeks, which will be more than enough time to enjoy it in other meals or just on its own (they’re quite addictive, I should add!).
- 1 3/4 cup coconut flakes
- 1 tbsp soy sauce
- 2 ½ tbsp liquid smoke
- 1–2 tbsp syrup
- 5 firm medium potatoes
- 2 tbsp oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 tbsp lemon juice
- 1/4 cup nutritional yeast
- 1 grilled bell pepper (canned)
- non-dairy cream cheese
- chives, chopped
- ketchup (optional)
- Preheat the oven at 175°/350F. Combine all ingredients for the coconut bacon in a bowl and then spread out on a baking tray lined with parchment paper. Roast in the oven for about 7–9 minutes. Make sure to keep an eye on them since they burn quickly. Set aside to cool.
- Cut the potatoes in half and place them on a baking tray lined with parchment paper (the inside facing down). Brush with oil and bake in the oven for 30 minutes. Then place one potato at a time in a clean towel and scoop out the flesh with a spoon.
- Transfer the potato flesh to a food processor and mix with the other ingredients for the sauce. Fill the potato skins with the cheezy potato sauce and bake in the oven for another 10 minutes. Garnish with non-dairy cream cheese, chives, coconut bacon and ketchup.