Football Sunday's 'Man Meal'

I could feel myself gaining weight as the vegetable oil was heating on my stove Sunday afternoon. Not one bit of food had yet touched my lips, but I could already feel it on my thighs.

It was the first Sunday of the football season, so we had to kick it off the right way in my house—bad food and drinks all day, along with about 10 hours of football. Oh, good times.

The bad foods—and by "bad" I mean delicious but dangerously fattening—of choice were potato skins and nachos. The deep-fried skins were topped with Follow Your Heart "cheddar cheese," soy bacon bits, and scallions. The nachos were made from homemade deep-fried corn tortillas, more Follow Your Heart "cheddar cheese," refried beans, jalapeños, and guacamole.

The deep-fried feast made me feel like I was at any neighborhood sports bar, rooting on my boyfriend's beloved Browns. They didn't win this week, and neither did my Saints, but our football-obsessed Sunday was still fun anyway—and there is always next week.

Game-Day Potato Skins

6 potatoes
1 cup vegetable oil
8 oz. shredded vegan cheddar cheese (try Follow Your Heart brand)
1/8 cup soy bacon bits (try Bac-Os)
4 Tbsp. thinly sliced scallions
Soy sour cream (optional)

Preheat the oven to 375°F. Lightly grease a 9x13-inch baking pan.
Pierce the potatoes with a fork and microwave on high until soft, approximately 10 to 12 minutes.
Remove from the microwave and cut in half vertically. Scoop out the inside, leaving a 1/4-inch-thick shell.
Heat the oil to 365°F in a deep fryer or a deep saucepan. Fry the potato shells for 5 minutes. Remove and drain on paper towels.
Fill the potato shells with the "cheese" and soy bacon bits. Arrange on the prepared baking pan and bake for 10 to 15 minutes, or until the "cheese" has melted.
Top with the sliced scallions and the soy sour cream, if desired.

Makes 6 servings

Recent Comments

virgnia commented:

Dec 9, 2009 1:04 AM

This is a great post. I just enjoyed reading it a lot. Its really interesting and contains a lot of information. Thank you for posting.Please keep up the good work.
Attili Sattibabu commented:

Dec 4, 2009 11:02 AM

Good post mate!! Keep 'em flowing!
Susan commented:

Apr 20, 2008 12:09 PM

This is the lower fat way I do potato skins: brush olive oil on inside and outside of skins, sprinkle on chili, onion and garlic powders, then cook them either by broiling them, grilling them on my electric grill or on the BBQ. No frying, and hardly any oil, but they are great.
Josh commented:

Oct 25, 2007 1:28 AM

Chefs do, in fact, not care that much. I have worked in many restaurants for many years and have found that allergic/and/or vegan, etc. customers are more a pain to the recipe obsessed than to the truly compassionate. The safest bet for the most variety is to go to a completely vegan friendly restaurant, or find out the facts for yourself. Ask about the menu being served there and the preperation style, otherwise, homemade is the best! (I know my wife is the best vegan cook I've ever met!) Josh
Jill commented:

Oct 24, 2007 2:57 PM

I think what tiffany may be saying is that the chefs don't care. Being someone who has worked in many nonvegetarian restaurants I can agree that the chefs often do not care about gaining vegetarian and vegan customers. More often than not, they care more about serving what sells best, not catering to specific populations, such as vegans, vegetarian, people with allergies, ect.

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