Vegan Potato Skins

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4 medium russet potatoes

1 1/2 - 2 cups scooped baked potato flesh

3-4 Tbsp nutritionl yeast (optional, but adds the "cheezy" part)

1-2 Tbsp vegan buttery spread (Earth Balance) - melted

1 1/2 Tbsp vegan sour cream

splash of almond or soy milk (unsweetened or plain)

dash of cayenne for heat (optional)

3 Tbsp vegan buttery spread (Earth Balance) - melted

8 Tbsp vegan cheese shreds (Daiya Pepperjack used)

8 Tbsp vegan sour cream (or less if desired - add to taste)

2 green onions, chopped

1 Tbsp chopped chives

1/4 cup tempeh bacon bits (use store bought or THIS recipe)

1/4 cup red onion, finely chopped

herbs or micro greens on top (optional)

1/2 jalapeno, sliced into rings

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