Loaded vegan potato skins

Name: Loaded vegan potato skins
Prep time: 1 hour 15 minutes
Yield: 6
Ingredients: 6 small russet potatoes (about the size of small Yukon Gold potatoes); 1 tablespoon olive oil; 1 teaspoon salt, plus more to taste; 2 tablespoons vegan butter, melted; 0.25 teaspoon black pepper, plus more to taste; 0.75 cup shredded vegan cheddar; 0.5 cup vegan sour cream; 0.25 cup shredded vegan cheddar; 1 tablespoon olive oil; 6 slices vegan bacon; 0.25 cup shredded vegan cheddar; 0.25 cup vegan sour cream; 0.25 cup minced fresh chives

Loaded potato skins are a classic crowd-pleasing appetizer: crispy potato halves stuffed with cheese, bacon, sour cream, and chives. Really, what more could you want in a comfort food favorite? These loaded vegan potato skins have all of that, made completely plant-based.

Our version mixes some of the scooped-out potato back into the filling with vegan sour cream and cheddar for a creamy, twice-baked-potato-style center. The skins are seasoned and crisped in the oven, and there are three layers of melty vegan cheddar: inside the skins, in the filling, and on top.

Ready in about an hour, these potato skins are perfect for game-day snacking, holiday parties, or anytime you’re craving a hearty, savory snack.

Preparation Time: 1 hour 15 minutes

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Ingredients

SERVINGS:

Calories: 350 Protein: 5 g

Potato skins

6 small russet potatoes (about the size of small Yukon Gold potatoes)
1 tablespoon olive oil
1 teaspoon salt, plus more to taste
2 tablespoons vegan butter, melted
0.25 teaspoon black pepper, plus more to taste
0.75 cup shredded vegan cheddar

Filling

0.5 cup vegan sour cream
0.25 cup shredded vegan cheddar

Vegan bacon

1 tablespoon olive oil
6 slices vegan bacon

Toppings

0.25 cup shredded vegan cheddar
0.25 cup vegan sour cream
0.25 cup minced fresh chives

Preparation

Preheat the oven: Preheat the oven to 425°F.
Bake the potatoes: Brush the potatoes with 1 tablespoon of olive oil and rub with 1 teaspoon of salt. Place directly on the oven rack and bake for 50 minutes, until fork-tender.
Cook the vegan bacon: Meanwhile, heat the remaining 1 tablespoon of olive oil in a medium skillet over medium heat. Cook the vegan bacon for about 4 minutes, until browned and crispy. Transfer to a plate, then crumble or finely chop.
Scoop the potatoes: Slice each potato in half lengthwise. Scoop the centers into a medium bowl, leaving a ¼-inch border of potato inside each skin. Mash the scooped-out potato and set aside.
Add the first layer of cheese: Brush the insides of the potato skins with the melted vegan butter and season with pepper and salt to taste. Add 1 tablespoon of shredded cheese to each skin and arrange cut side up on a baking sheet. Bake for 5 to 7 minutes, until the cheese is melted and the edges begin to crisp.
Make the filling: Meanwhile, stir the ½ cup of sour cream and ¼ cup of shredded cheese into the mashed potato. Season with salt and pepper to taste.
Fill the skins: Spoon about 1 tablespoon of the mashed potato mixture into each skin and top each with 1 teaspoon of the remaining shredded cheese. Bake for about 3 minutes, until warmed through and the cheese melts.
Add the toppings: Top the potato skins with the crumbled vegan bacon, about 1 teaspoon of vegan sour cream each, and the chives. Serve warm.

Overhead view of loaded vegan potato skins arranged around a wooden bowl of vegan sour cream, with crumbled vegan bacon and shredded vegan cheddar scattered on a wooden table.

Tips

Choose the right potatoes: Small russet potatoes, about the size of small Yukon Gold potatoes, work best. The ones sold in bulk bags are often a good size.
Use a grapefruit spoon: The serrated edge makes it easy to scoop out the potato without tearing the skin.
Leave a border: Keep about a ¼-inch layer of potato inside each skin, so it holds its shape when filled.
Choose a meltable cheese: Some vegan cheddars melt better than others, so look for one labeled for melting.
Swap the bacon: Vegan ground beef or taco meat, vegan chorizo, crumbled vegan breakfast sausage, or seasoned crumbled tempeh all work well. Cook according to the package directions before adding.
Easy swaps: Use plain, unsweetened dairy-free Greek yogurt instead of sour cream, green onions or minced red onion instead of chives, and vegan mozzarella or a Mexican-style blend instead of cheddar.
Air fryer option: Once the potatoes are baked, you can crisp the skins and melt the cheese in an air fryer. Times vary by model, so watch them closely so the edges don’t get too dark.
Make ahead: Bake the potatoes and cook the vegan bacon up to 1 day ahead, and make the mashed potato filling ahead too. Store everything separately in the refrigerator, then assemble and bake before serving.
Save the extra filling: Depending on the size of your potatoes, you may have extra filling. Refrigerate it in an airtight container for up to 3 days and enjoy it as a side dish.
Storage: Potato skins are best served fresh, but leftovers keep in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a 375°F oven or air fryer until warmed through. The skins will soften a bit as they sit, and reheating helps crisp them up again.