Loaded Potato Skins
These crispy loaded potato skins are filled with veggies, black beans, vegan cheese and sour cream. An appetizer that doubles as a meal!
Ingredients
- 6 russet potatoes
- 1 teaspoon oil + 1 teaspoon for brushing potato skins
- 2 tablespoons chopped onions
- 2 cloves garlic minced
- ¼ cup bell peppers chopped
- ¼ cup diced tomatoes
- 1 cup cooked black beans
- 2 tablespoons vegan sour cream or vegan Greek yogurt
- ¾ cup vegan mozzarella cheese shreds + ½ cup or more for topping
- ¾ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ½ jalapeño finely chopped
- ½ lime for serving
Instructions
- Preheat oven to 375 degrees F or use an air fryer basket.
- Prick potatoes with a fork, oil and salt and bake for 1 hour in the oven, or until fork tender. If using air fryer like I did, bake at 400F for 30 minutes.
- Slice potatoes in half and allow to cool slightly.
- While cooling, in a pan over medium heat, add 1 teaspoon of the olive oil and cook down onions, garlic, bell peppers and tomatoes until slightly tender, about 8 minutes.
- Scoop out the flesh out of the potatoes, leaving a thin but sturdy enough layer of potato inside. Add the filling to a bowl with the onions, garlic, bell peppers, diced tomatoes, black beans, sour cream, cheese, salt, pepper, paprika and jalapeño. Stir together and set aside.
- Rub the bottoms of the potato skins with the rest of the oil, place bottom up, and bake for another 5-10 minutes until crispy OR in air fryer at 400F for 7 minutes. Remove from oven and fill with the potato mixture.
- Top evenly with the cheese and bake for another 10 to 15 minutes in the oven at 375F until cheese is melted. If using air fryer, I recommend using the oven for this step to ensure your vegan cheese actually melts, but you can do 370F in the air fryer for 10 minutes either way.
- Remove from oven and top with coconut bacon or other veggie bacon option and chives. Serve with vegan sour cream or vegan yogurt and the lime half to squeeze over. Enjoy!
Video
Notes
To store: Refrigerate leftover loaded potato skins in an airtight container for up to 4 days. To reheat, bake them in the oven at 375ºF until heated through. Alternatively, you can also pop them back in your air fryer for about 5 minutes. The microwave works too, but the exterior won’t be as crispy.
To freeze: Place the potato skins on a parchment-lined baking sheet and freeze for about 1 hour. Once frozen, transfer them to an airtight container or freezer bag and store in the freezer for up to 3 months. Let them thaw in the refrigerator before reheating according to the instructions above.
Nutrition
Calories: 157kcal | Carbohydrates: 27g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Sodium: 281mg | Potassium: 518mg | Fiber: 3g | Sugar: 1g | Vitamin A: 132IU | Vitamin C: 11mg | Calcium: 30mg | Iron: 1mg