Posted in : Uncategorized on by : Dr. Dave's 411

Loaded Vegan Potato Skins

Simple, budget-friendly vegan loaded potato skins that are filling, satisfying and just downright irresistible!
Total Time1 hour 28 minutes
Course: Appetizer
Keyword: vegan


  • 6 russet potatoes scrubbed
  • 2 garlice cloves crushed
  • 1/4 cup unsweetened, unflavored plant milk
  • 1 tbsp prepared mustard
  • 1/4 cup nutritional yeast optional
  • 1 can chickpeas (15 oz) rinse and drain
  • 1 shallot chopped
  • 3 tbsp capers drained
  • 5 sun-dried tomatoes chopped
  • 1 scallion (white and green parts) finely chopped
  • sea salt
  • freshly ground black pepper
  • 2 tbsp tahini
  • 1/4 cup fresh lime juice
  • 2 tbsp fresh chives
  • 1 scallion


  • Preheat the oven to 400°F.
  • 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.
  • 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.
  • 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.
  • Add the shallots, capers, sun-dried tomatoes, and scallions to the potato-chickpea mixture. Mix well, then season with salt and pepper to taste.
  • Fill the potato skins with the mixture and bake until golden, 10 to 20 minutes.
  • Meanwhile, make the tahini sauce: Whisk the tahini and lime juice with about ¼ cup of water.
  • Serve potatoes warm or at room temperature drizzled with tahini sauce and topped with chives and scallions.

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