Preheat the oven to 400° F. Line a baking sheet with parchment paper.

Using a fork, poke holes around the potato. Drizzle them with oil and sprinkle with salt. Use your hands to massage the oil and salt into the potato skins. Place them on the lined baking sheet and bake for 1 hour or until tender enough that you can pierce a potato with a knife without too much resistance. While they bake, make the shiitake bacon and gather the other ingredients for the filling.

Once the potatoes are removed, turn the oven to 450°F for the second bake. Carefully cut the potatoes in halves. Use a kitchen towel to help you hold the hot potatoes. If you’re having trouble getting a clean cut through the skins, use a pair of kitchen scissors to prevent tearing. Using a spoon, scoop out the potato flesh to a large bowl, leaving a thin border of potato around the edges to preserve the structure in order to stuff with filling.

Combine the coconut yogurt, vegan cheese shreds, green onion or chives, salt, and black pepper to the potatoes. Using a potato masher or fork, mix well and mash the potatoes until creamy and combined. At this point, give it a taste and add salt and pepper to your liking.

Eat one of the shells as a chef’s treat. Then, using a spoon, fill the remaining 5 potato skins. Drag a fork over top of each potato to create some lines to encourage more browning.

Bake at 450°F for 12 minutes, or until the tops are golden. After 12 minutes, if you want them to be more golden and crispy, turn on the broiler for just couple of minutes and keep a close eye on them! Once the potatoes are done, transfer them to a serving platter and garnish with shiitake bacon and a hefty sprinkling of chives.