These crispy loaded potato skins are overflowing with black beans, vegan sour cream, cheese, and veggies. They’re a delicious plant-based appetizer that doubles as dinner!
Ah, potato skins (or loaded sweet potato skins ). They’re a bar food classic! Unfortunately, most baked potato skins recipes are definitely not vegan with all that cheese, sour cream, and bacon on top. And if you ask for all the non-vegan toppings to be left off, you end up with a plate of potato skins and green onions. Womp womp .
I set out to reinvent loaded potato skins, making them vegan-friendly and a bit lighter, too. First, we swap all the dairy ingredients with vegan versions. Easy! I add black beans and veggies for texture and flavor, and bake the potato skins for the perfect crispy exterior.
What Makes This Loaded Potato Skins Recipe So Great
- Vegan . The loaded potato skins on the menu at your favorite bar might be off-limits, but this vegan-friendly version can be enjoyed by all.
- Flavourful . These crispy potato skins are overflowing with spicy jalapeño, tangy tomatoes, creamy vegan yogurt, tangy lime juice, and more.
- Versatile . Because these loaded potato skins are packed with veggies and black beans, they’re not just an appetizer or even a side dish—you can make them into a full meal!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Russet potatoes – Because you’re going to be eating the skin, be sure to scrub the potatoes well.
- Oil – Any cooking oil you have on hand.
- Onions – These can be red, yellow, or white onions, or shallots.
- Garlic – If you don’t have fresh garlic cloves, substitute ¼ teaspoon of garlic powder per clove.
- Bell peppers – Whatever color you prefer.
- Diced tomatoes – Freshly diced. I like Roma tomatoes and cherry tomatoes as they aren’t overly watery.
- Black beans – You can use canned beans or cook them yourself. Dry off the beans afterward. If you’re using canned, be sure to drain and rinse them first.
- Vegan sour cream or Greek yogurt – Here’s how to make your own vegan yogurt if you don’t have sour cream, or you can buy it from the store. Make sure it’s plain.
- Vegan mozzarella shreds – Choose your favorite brand of vegan mozzarella.
- Paprika – In addition to salt and pepper, I like to season the potato filling with paprika. It can be sweet or smoked.
- Jalapeño pepper – Use more or less, according to your heat preferences.
- Lime – A squeeze of lime juice brightens up the flavour!
How to Make Vegan Loaded Potato Skins
These vegan loaded potato skins are great for making in advance. You can bake the potatoes ahead of time and finish the rest of the recipe just before you’re ready to eat.
Bake the potatoes.
- Prepare to bake . Preheat your oven to 375ºF (if you’re using an oven instead of an air fryer ). Prick the potatoes with a fork, then rub them with salt and oil.
- Bake the potatoes . In the oven, bake the potatoes for an hour; in an air fryer, bake them for 30 minutes at 400ºF. Cut the potatoes in half and let them cool slightly.
- Meanwhile, cook the vegetables . Heat 1 teaspoon of olive oil in a skillet set over medium heat. Cook the onions, garlic, bell peppers, and tomatoes until they’re slightly softened, about 8 minutes.
Hollow out the potatoes.
- Scoop out the potatoes . Use a spoon to scoop the insides out of the potato halves, leaving about ¼-inch of flesh inside the skins. Add the insides of the potatoes to a large bowl.
- Finish the filling mixture . To the bowl with the potato insides, add the cooked vegetables, along with the black beans, sour cream, cheese, salt, pepper, paprika, and jalapeño. Stir everything together.
Crisp up the skins.
- Crisp the potato skins . Next, rub the bottoms of the potato skins with the remaining oil and place them bottom up in the air fryer basket or on a baking sheet. Bake for 5 to 10 minutes or air fry at 400ºF for 7 minutes.
- Fill the skins and bake. Divide the filling mixture into the potato skins, then top each with cheese. Return the potato skins to the oven and bake for 10 to 15 minutes, or until the cheese on top melts.
- Finish . Top with vegan bacon , chives, extra sour cream or yogurt, and lime juice.
Air Fry Method
While the oven is better for melting the cheese, you can bake your loaded potato skins in the air fryer at 375ºF for 10 minutes. If the cheese doesn’t fully melt, place the skins under the broiler afterward for a few minutes, or until melted.
Recipe Tips
- Use starchy potatoes . Russet potatoes are perfect for potato skins because the interior is fluffy and the exterior gets extra crispy when it’s rubbed with oil and baked.
- Thoroughly oil the exteriors . This is key to getting them crispy in the oven! Make sure every bit of potato skin is well-coated with the oil.
- Use a cheese that melts well . Most vegan shreds are formulated to melt smoothly, as opposed to blocks of cheese, which are sometimes developed for slicing and snacking.
- Pack the filling in . Your potato skins will be overflowing with filling, and that’s okay! You can use the back of a spoon to press it into the potato skin shells.
Easy Variations
My version of loaded potato skins has a Tex-Mex twist with black beans, but you can customize them however you like! Here are some ideas for other flavor combinations:
- Classic – Omit the black beans and veggies and go with a simple vegan cheddar and sour cream filling. Once they’re done baking, top them with coconut bacon or tempeh bacon , extra sour cream, and sliced green onions or chives.
- Greek – Use vegan feta cheese , oregano, and Greek yogurt in the filling, but skip the black beans and jalapeño. Serve with a squeeze of lemon juice.
- BBQ – Mix vegan chicken or chickpeas with barbecue sauce into the filling, top with crispy onions, and serve with extra BBQ sauce on the side.
How to Store Leftovers
- Refrigerate. 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.
- Freeze. You can freeze these loaded potato skins. Place them 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.
More Vegan Potato Recipes
- Air Fryer Smashed Potatoes
- Creamy Vegan Instant Pot Potato Soup
- Crispy Smashed Potatoes
- Air Fryer Potato Wedges
- Vegan Scalloped Potatoes
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!
Notes
Loaded Potato Skins
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
Nutrition
Loaded Potato Skins https://jessicainthekitchen.com/loaded-potato-skins/ August 9, 2023
A vegan charcuterie board is the ultimate party starter! Here’s how to transform simple ingredients like plant-based cheese, fruits, and veggies into a feast for the eyes.
Back in the day, you couldn’t have a party without a crudité platter with sliced cucumbers, celery sticks, broccoli florets, and other crunchy fresh veggies. While crudité platters are definitely still a thing, charcuterie boards have taken party appetizers to the next level.
What Is Usually on a Charcuterie Board?
Technically speaking, charcuterie refers to cured meats, and traditionally, charcuterie boards were mostly made up of sliced meats and sausages, with some nuts, crackers, cheeses, and spreads added to round things out.
These days, there are dessert charcuterie boards, fruit charcuterie boards, and yes, vegan charcuterie boards! The name has come to describe any kind of food artfully arranged on a board. And let’s be real: fruits and veggies look way more appetizing and colourful on a board than all those sliced meats!
Why You’ll Love This Vegan Charcuterie Board
Here’s why this vegan charcuterie board is a guaranteed hit at any party:
- Beautiful . They say that we eat with our eyes before our mouths. And when it comes to vegan charcuterie boards, that’s certainly the case! A carefully arranged vegan charcuterie board looks like a work of art, making it an ideal snack centerpiece.
- Delicious . Although vegan charcuterie boards are aesthetically pleasing, they don’t skimp on taste either! A balance of sweet and savory ingredients gives you a vegan charcuterie board that will satisfy any palate.
- Versatile . Consider this recipe a starting point—feel free to use it as inspiration to come up with your own creation!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Savory
- Vegan cheese – I used vegan cheddar and gouda.
- Olives
- Other options – Sun-dried tomatoes, grilled artichokes, pickles
Fresh veggies
- Carrot – Cut them into sticks.
- Cucumber – I also cut the cucumber into sticks.
- Bell pepper – Choose one colour or a few.
- Cherry tomatoes
- Other options – Celery, radishes
Sweet
- Strawberries – I leave the tops on because it looks better visually.
- Blueberries – Set them in a bowl so they don’t roll off your board!
- Cherries
- Dates
- Other options – Apple, grapes, raspberries, blueberries, figs, oranges, peaches, etc.
Dips
- Hummus – Store-bought or homemade. Try my Perfect Homemade Hummus or Spicy Roasted Red Pepper Hummus .
- Guacamole – Again, store-bought or homemade. I love my Easy Guacamole recipe .
- Other options – Vegan pesto , jams, etc.
Other
- Whole grain crackers
- Nuts
- Other options – Falafel , vegan meat
How to Make a Vegan Charcuterie Board
Here’s how easy it is to make your own vegan charcuterie board for a party.
- Start with the bowls . Place small items like olives and blueberries in bowls. Add these to the board first.
- Group like items together . Start to arrange items that pair with each other, like fruit near fruits, crackers near spreads and cheese, etc.
- Finish . Fill in the gaps until there’s no more empty space.
Tips for Assembling a Beautiful Vegan Charcuterie Board
These additional tips will help you make sure your vegan charcuterie board is a feast for the eyes.
- Choose the right board . It can be round or rectangular, any finish you like—what’s most important is that you use the right size for your ingredients. A beautiful charcuterie board has very little empty space, so it’s best to err on the side of smaller rather than going too big.
- Use the best fruit and veggies possible . Which means: very fresh! You don’t want to add produce that’s past its prime or full of bruises and blemishes.
- Don’t leave big gaps . You want a look of abundance, so be sure to jam in as much as you can! If needed, you can fill any large spaces with sprigs of fresh herbs.
- Celebrate the season . Adapt your vegan charcuterie board ingredients to the current season. Whole radishes are lovely in the spring, heirloom tomatoes add colour in the summer, and slices of crisp apples pair well with vegan cheese in the fall.
- Don’t hesitate to re-do it . If you don’t like the way your charcuterie board turns out, don’t worry. You can always start over and try again until you get the look you’re going for!
Serving Suggestions
Serve your vegan charcuterie board with cocktails, mocktails, and other vegan appetizers. Here are some of my favourites for entertaining:
- Pineapple Coconut Rum Cocktail
- Peach Bellini
- Watermelon Mojitos
- Air Fryer Veggie Chips
- Stuffed Mushrooms with Coconut Bacon
- Vegan Whipped Feta Dip
Hummus, vegan pesto, jams, mustard, and other dips are all perfect for a charcuterie board. Make sure you choose items that pair well with at least one other ingredient on the board.
You can assemble the board the night before and store it in the refrigerator. Cover the board with plastic wrap to protect the ingredients from moisture and odors.
It depends on what you like, but popular fruits for charcuterie boards include grapes, strawberries, cherries, peaches, and figs. Choose what’s in season and what looks good with the other ingredients you plan on using.
You don’t need to have any utensils on your charcuterie board, but a few small forks for picking up olives and slices of cheese can be nice, particularly for a large party.
Start with the bowls and any other items that will take up a lot of space. Then, add the fresh produce and crackers or breads, followed by smaller snacks.
Ingredients
Savory
- 12 ounces vegan cheese of your choice , I used 6 oz vegan cheddar and 6 oz vegan gouda
- 4 ounces olives
- Other options: sun-dried tomatoes , grilled artichokes, pickles
Fresh veggies
- 1 medium carrot , chopped into sticks
- 1 cucumber , chopped into sticks
- 1 bell pepper , sliced
- 1 cup cherry tomatoes
- Other options: celery, radishes
Sweet
- ½ cup strawberries
- ½ cup blueberries
- ½ cup cherries
- ½ cup Dates
- Other options: apple, grapes, raspberries, blueberries, figs, oranges, peaches…
Dips
- ½ cup Hummus
- ½ cup Guacamole
- Other options: vegan pesto, jams…
Other
- 5 ounces whole grain crackers , 140g
- ½ cup Nuts, almonds, cashews
- Other options: falafel , vegan meat
Instructions
- Arrange the items from each group on the board, to decide where each ingredient will go. It’s easier to place items in bowls first, then build around.
- Start to arrange items that go well with one another (like fruit near fruits, crackers near condiments and cheese)
- Keep filling the board until all space is taken.
