Vegan White Asparagus, Crimini & Artichoke Purple Potato Skins with Bacon + Garlic Creme Fraiche

TGIF. I sit here in my "Legalize Gay" tank top, ready to get shit-faced and shake my tail feather on the dance floor. I'm not the most talented dancer. The most cut-throat remark was my friend's "affectionate" comparison of my dancing resembling someone having randomized tremors. I give zero fucks, and I'm ready to have a great night. My hips have rhythm in the way that counts.

What really comes to mind when I think of TGIF? Potato skins. Also, Food Network's Guy Fieri with flames shooting off of his body in a corny commercial. But more importantly, potato skins. I have fond memories of cast & crew parties during my dorky theater days at TGIF. My go-to favorites were the magical cheese-smothered, twice-baked potato skins and their chocolate cake. I really should say "TGIV" (Thank Goodness I'm Vegan) because my cholesterol would probably be sky high if I maintained any of my childhood eating habits. 

I decided to try a vegan rendition, and I was pleased as punch to all of my non-vegan and vegetarian friends eating them like there was no tomorrow. Nothing makes me happier than omnivores savoring my creations, especially when the food "doesn't taste vegan". Well, sex puts me in a state of bliss, but we'll put that in a different "favorites" list since it's not a basic human need. 

I really do have a two-track mind. I gave some thought to "tempering-out" my content on here, and resolved that it was never going to fucking happen. I started this blog for me, and I'm elated that anyone not only reads it, but shares it and shows me love. I appreciate every single one of you...even if you're just lurking silently and enjoying the recipes. 

White Asparagus, Artichoke and Crimini Smothered Purple Potato Skins with Crisp Vegan Bacon and Garlic Creme Fraiche

For the Potatoes...

• 6 small or medium Purple Potatoes (or Russet Baking Potatoes), about 3 lbs
• Olive Oil, enough for coating potatoes
• 3/4 cup Vegan Cheddar Cheese (preferable Daiya, but any will work)
• 1 batch of Vegan Creme Fraiche* (recipe follows) mixed with...
• 2 cloves pressed & minced Garlic
• 2 Scallions, thinly sliced
• Salt and Pepper, to taste

*Chef's Note: Make the Garlic Creme Fraiche the day prior, and store in the refrigerator overnight with the garlic mixed in. You can also just substitute packaged vegan sour cream mixed with 2 cloves pressed/minced garlic. 

Preheat your oven to 400 degrees F. 

Clean the potatoes under cold water while scrubbing them, then coat them evenly with olive oil. 

Wrap each potato individually in foil or bake them on a baking sheet until soft to the touch. Remove from the oven, and set aside to cool. Once cool enough to handle, slice the potatoes in half horizontally and gently scoop out the insides. (Save them for garlic smashed potatoes? Yes, please.) 

 Place the halved, scooped out potatoes on a wire rack set atop a baking sheet. They will look like so...

  Now go ahead and make the filling (scroll further down...it's there). 

Once the filling is complete, up the oven temperature to 450 degrees F. 

Brush the skins all over with more olive oil, then sprinkle with salt and pepper. Bake on the wire-rack-topped baking sheet for a total of 20 minutes, flipping the skins over after the first 10. 

Let the skins cool, then fill each scooped-out potato skin with an equal amount of filling, then top with vegan cheddar. 

Turn on your broiler, then let the skins cool until the cheese is melted, browning and bubbly...about 3-4 minutes. Yum...

  Top with Garlic Creme Fraiche, scallions and minced vegan bacon and serve. 

For the Filling...

• 2 1/2 cups White Asparagus
• 1 can Artichoke Hearts, drained well and quartered
• 2 cups Crimini Mushrooms, quartered (sub White Button Mushrooms)
• 1 batch of Vegan Bacon*, cut into small, thin strips
• 2 TBSP Olive Oil, divided in half
• 2 cloves Garlic, minced
• A splash of Lemon Juice, for deglazing
• Salt and Pepper, to taste

*Chef's Note: If you're pressed for time or just don't feel like making it, feel free to substitute packaged Vegan Bacon. 

Chef's Note #2: If possible, prepare an ice bath for the asparagus by putting ice and water in a large mixing bowl. Putting the blanched (cooked) asparagus in a strainer and running cold water over it will also work. 

Bring a large pot of heavily salted water to a boil. 

While you're waiting for the water to boil, cut off the tough, 1-inch base of the asparagus spears and discard. Cut the usable asparagus into small, 1/2-inch pieces.

Drop the cut asparagus into the boiling water, and immediately turn off the heat. Allow the asparagus to cook for about 3-4 minutes, until softened, then drain. 

Immediately submerge in or rinse the asparagus with ice cold water to halt the cooking process. Set aside. 

Heat the first TBSP of olive oil in a large skillet over medium-high heat. Add the small strips of vegan bacon to the skillet, and allow them to saute for 6-8 minutes, until browned and crispy. Carefully remove them from the pan, and set aside. 

Heat the 2nd TBSP of olive oil in the same skillet, then add the white asparagus, artichokes, mushrooms and a pinch of salt and pepper. Allow the veggies to saute until the mushrooms are soft and have given off most of their liquid (they'll shrink in size by a little more than half). Add the garlic and splash of lemon juice to the pan about 4 minutes into the sautéing process. Taste for salt and pepper, then remove from heat. Set aside to cool to room temperature. 

Once cool, toss with 3/4 of the vegan bacon strips. Take the remaining 1/4 of the vegan bacon strips, and mince into tiny pieces for garnish. 

 Basic Crème Fraîche

• 2/3 cup Vegan Heavy Cream (or sub 2/3 cup Soymilk mixed with 1 TBSP White Vinegar)
• 1/3 cup Plain Soy Yogurt

Mix the Heavy Cream and plain soy yogurt together well, and leave out un-refrigerated for 12 hours. Yes, you read that correctly. It won't kill you...I promise. Stick in the refrigerator until ready to use.