A plant-based take on a pub appetizer favorite! Golden potato skins packed with non-dairy cheese and pickled jalapenos!
By reworking a bar classic in a fully vegan way, these potato skins prove that your favorites still belong in a plant-based kitchen. Great for that backyard BBQ or having friends over for the big game! It’s the kind of dish your friends will keep coming come back for again and again.
Love potatoes? Then please check out some of my other plant-based potato dishes!
Ingredients:
- Russet Potatoes – Use Russet or other baking potatoes for the best results, as they hold their shape well in the oven and crisp up beautifully. Their sturdy skins and fluffy centers make them ideal for loaded potato skins.
- Non-dairy butter – I used Country Crock, which melts well and adds great flavor without overpowering the dish.
- Vegan Cheddar-style Cheese – I prefer using Daiya. When baked, it melts beautifully into the potatoes and adding a great crust.
- Spices – Garlic, garlic salt and paprika.
- Pickled Jalapenos (optional) – I love these for the tangy heat, but you can also just use chopped chives or green onions.
The Best Vegan Potato Skins
Crispy, golden brown potato skins filled with vegan cheddar and pickled jalapenos.
Ingredients
- 6 Small Russet potatoes
- 4 Tablespoons Vegan butter, melted
- 2 Cloves Garlic, finely chopped
- 1/2 teaspoon Garlic salt
- 1/4 teaspoon Paprika
- 1/3 Cup Pickled jalapenos, chopped
- 1 Cup Vegan cheddar-style shreds, I used Daiya*
Instructions
- Preheat the oven to 425 degrees(F).
- Wash and scrub the potatoes, then prick holes around the entirety of each potato with a fork.
- Place the potatoes directly on the middle rack in the oven. Bake the potatoes for 45-55 minutes or until they are fork-tender.
- Let the potatoes cool enough that you can handle them, then slice the potatoes in half lengthwise.
- Scoop all the potato out of the center of each potato skin, leaving just enough of the potato to keep the structure of the skin. Save the insides of the potatoes for another use.**
- Stir together the melted vegan butter, garlic, garlic powder, and paprika.
- Brush some of the melted butter mixture onto a large baking sheet, then place all the potato skins, skin side down on the sheet pan.
- Brush the insides of the potato skins with the remaining melted butter mixture.
- Bake the potato skins for 15 minutes.
- Flip the potato skins, and bake for 5 more minutes.
- Flip the potato skins back so they are skin side down on the sheet pan. Then fill them evenly with the jalapenos and the vegan cheddar. Bake for 5-7 more minutes or until the vegan cheese has melted as much as possible and they are golden brown.
- Serve immediately with vegan sour cream or BBQ sauce!
Video
Notes
*I used a block of Daiya “cheddar” so that I could grate it finely.
**I recommend making my Vegan Gnocchi with the leftover insides of the potatoes.
These were perfect! Thank you for the recipe!