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These simple, budget-friendly vegan loaded potato skins make a delicious main dish with a side salad, but they’re also perfect as a quick snack the following day. The crispy twice-baked loaded potatoes skins are filled with a flavorful chickpea, caper, scallion, and sun-dried tomato mash, then topped with a creamy tahini sauce and fresh chives. They are filling, satisfying and just downright irresistible!

Looking for more healthy meal inspiration? Check out our roundup of mouthwatering vegan recipes to enjoy for lunch or dinner!

By Green Evi,

Ingredients

  • 6 russet potatoes, scrubbed
  • 2 cloves garlic, crushed
  • ½ cup unsweetened, unflavored plant milk
  • 1 tablespoon prepared mustard
  • ¼ cup nutritional yeast (optional)
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 shallot, chopped
  • 3 tablespoons capers, drained
  • 5 sun-dried tomatoes, chopped
  • 1 scallion (white and green parts), finely chopped
  • sea salt and freshly ground black pepper
FOR THE TAHINI SAUCE
  • 2 tablespoons tahini
  • ¼ cup fresh lime juice (from about 2 limes)
FOR GARNISH
  • 2 tablespoons fresh chives
  • 1 scallion

Instructions

  1. Preheat the oven to 400°F.
  2. Use a fork to pierce the potatoes in several places. Place them on a baking sheet and bake until tender, 55 to 65 minutes. Let the potatoes cool until they are easy enough to handle.
  3. Cut the potatoes in half lengthwise, then use a spoon to scoop out each potato half, leaving about ¼ inch of potato on the shell.
  4. Meanwhile, transfer scooped potato flesh to a bowl, then mash with garlic, plant milk, mustard, and nutritional yeast (if using). Add chickpeas and coarsely mash with the mixture.
  5. Add the shallots, capers, sun-dried tomatoes, and scallions to the potato-chickpea mixture. Mix well, then season with salt and pepper to taste.
  6. Fill the potato skins with the mixture and bake until golden, 10 to 20 minutes.
  7. Meanwhile, make the tahini sauce: Whisk the tahini and lime juice with about ¼ cup of water.
  8. Serve potatoes warm or at room temperature drizzled with tahini sauce and topped with chives and scallions.
(6)
6 Comments

Comments (6)

(4.67 from 6 votes)
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Laura1 week ago
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This is a winner! I will make these often. I often just bake potatoes & top them with black beans & salsa. These might take a little longer having to scoop the flesh & make the filling but worth every minute. I suspect my client I private chef for will love these!

Madeline7 months ago
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My boyfriend and I love these and he isn’t even plant-based! I do them the lazy way, which is I cook my potatoes in the microwave for 10 minutes, then after they’re stuffed air fry them.

Natasha1 year ago
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Absolutely excellent!! I will make these many times in the future! Thank you so much!

PS: I shortened the cooking time by using air fryer and they turned out perfectly! From start to finish the whole time was one hour (potatoes took 35 min to initially cool, then 10 min more after filling).

Steffane1 year ago
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What’s the best way to store these?

Lynne Colaris1 year ago
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Delicious! Easy to make. Would definitely make again.

Candy Sanders2 years ago
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This is a fantastic substitute for twice baked potatoes! Family never knew the difference. Said they liked these better than the regular ones with sour cream and cheese. They wanted something different! So glad it’s healthy!

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Vegan Loaded Potato Skins

Loaded Vegan Potato Skins

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about the author

Green Evi

Evi is a Hungarian photographer and cooking enthusiast currently living in Hamburg, Germany. She loves to spend time in her tiny kitchen, creating delicious meals for friends and family. In her free time she loves to travel, dance, visit farmer’s markets, pet dogs, watch cat videos and go to wonderful exhibitions. She thinks she couldn’t live without green juices, avocado toasts, and her red lipstick. Learn more at her website, and follow her on Instagram and Facebook.

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