Sweet potato skins with shiitake bacon
Let me begin by saying that when I started developing this recipe I was fully aware of how ridiculous it is. First, it’s inspired by the TGI Friday’s gut bomb potato skins that I consumed far too many of in the 90′s. (I just did a quick search and it turns out that TGI Friday’s still exists and they still serve potato skins. Amazing). Second, it has “bacon” made out of mushrooms. Third, it has “sour cream” made out of tofu. In other words, a trifecta of crazy.
Lately, I had been contemplating the absence of potato skins in the world (yes, I think about important things such as this) and was plotting the perfect moment to reintroduce them to my
culinary victims friends when I was invited to watch the Super Bowl at my friends Scott and Amy’s place. Bingo! My lovely friend Amy, who I’ve mentioned in other posts, has eliminated both meat and dairy from her diet but that doesn’t mean she should subsist on nothing but broccoli sticks during the big game! I decided it would be fun to try and figure out how to make her a Super Bowl-style snack, using my beloved potato skins as the canvas.
I’m not sure if I left my tastebuds in an awesome blossom somewhere in the 90′s, but I was pleasantly surprised by how the skins turned out! The combination of the sweet potato, smoky and salty “bacon”, creamy and acidic “sour cream” and crunchy green onions didn’t let me down. Let’s hope Amy agrees!
Next week, I promise to return to the year 2014, but until then enjoy this little ditty by Refridgerator Perry. TGIF!
Sweet potato skins recipe
3 small sweet potatoes
2 tablespoons melted coconut oil
garnishes: tofu “sour cream”, shiitake “bacon”, thinly sliced green onions
Preheat oven to 400. Scrub sweet potatoes clean and poke several shallow holes into the skin all around the potato with a fork. Place prepared sweet potatoes on a rimmed baking sheet lined with aluminum foil and bake for 45 minutes or until tender to the touch. Allow the potato to cool to a comfortable handling temperature, cut in half and scoop out the core of the potato, keeping about 1/4″ of cooked potato flesh with the skin. Reserve potato flesh for another use, like soup. Baste the potato skins and inside with the melted coconut oil and sprinkle liberally with kosher salt. Place potato skins on a wire rack on a rimmed baking sheet and broil them on both sides (skin side and flesh side) until crisp and golden, taking care not to burn. Garnish with tofu “sour cream”, shiitake “bacon” and sliced green onions.
Shiitake “bacon” recipe
6 large shiitake mushroom, stems removed, thinly sliced
2 tablespoons real maple syrup
1 tablespoon wheat free tamari
1 tablespoon grape seed oil
2 teaspoons smoked paprika
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
extra smoked paprika and kosher salt for dusting
Preheat oven to 375. Whisk together all ingredients aside from the shiitakes until incorporated. Add shiitakes and allow to marinate for at least 30 minutes. Place marinated shiitake slices in a single layer on a rimmed baking sheet lined with a silpat or parchment paper. Cook for 10 minutes and then flip and cook for another 3 – 5 minutes or until they just begin to char and get crispy. Cut into “bits” and toss with a little extra smoked paprika and kosher salt. Set aside at room temperature until ready to garnish.
Tofu “sour cream” recipe
Let me preface this by saying that I rarely eat tofu as I’m pretty freaked out by all of the issues surrounding soy. That said, I like the texture it provides here, and what the hell?! I could be eating Bugles! Also, this makes a lot, so feel free to cut the recipe in half if you don’t know what to do with leftover tofu sour cream.
12.3 ounces silken firm tofu
1/4 cup coconut milk
1/4 cup lemon juice
1 tablespoon tahini
2 teaspoons salt
Add all ingredients to a high powered blender and blend until smooth. Refrigerate until ready to garnish.