Dairy Free Potato Skins

8 russet potatoes, scrubbed and dried
2 tablespoons vegan butter*
Sea salt
Black pepper
2 cups shredded vegan cheddar cheese**
6 slices bacon, cooked and crumbled
fresh chives, chopped
WHITE CHEESE SAUCE
1/2 cup vegan mozzarella cheese**
1/2 cup sweetened almond milk***

Heat oven to 400 degrees Fahrenheit.
Pierce each potato on each side with a fork. Place the potatoes directly on the oven rack and bake for 50 minutes, until the skins are crisp and the potatoes tender enough to cut. Transfer to a wire rack until cool enough to handle. Meanwhile make your cheese sauce and set aside.
Set oven to broil on high.
Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch intact. Brush the insides of the potatoes with melted vegan butter and sprinkle with salt and pepper. Flip the potatoes over, brush the skin sides with butter, and sprinkle with salt and pepper.
Evenly space the potato halves skin-side up on a baking sheet and broil until the skins start to crisp, about 2 to 3 minutes (keep a close watch so they don’t burn). Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.
Evenly fill each skin with vegan cheese and crumbled bacon. Place in the broiler and broil until the cheese is melted and bubbling, about 4 to 5 minutes.
Remove from the broiler and drizzle with white cheese sauce then sprinkle with chives. Serve immediately.
WHITE CHEESE SAUCE
In a small saucepan over medium heat, bring almond milk to a simmer.
Add vegan mozzarella and whisk until smooth and thickened. Remove from heat.

recipe resource here