Loaded Potato Skins

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These crispy vegan, gluten-free Loaded Potato Skins are stuffed full of meaty mushrooms and topped with nacho cheese sauce, vegan creme fraiche and chives. The perfect side dish, snack or appetizer.

Prep Time10

Cook Time2

Course: Appetizer, Side Dish, Snack

Cuisine: American, English

Keyword: dairy-free, gluten-free, plant-based, potatoes, vegan, vegan foodporn

Servings: pieces

Calories: 129kcal

Author: Reena Sharma

Ingredients

400 g mushrooms crimini, oyster, shiitake finely chopped
8 garlic cloves crushed
150 ml unsweetened plant milk
10 small to medium potatoes
6 tbsp rapeseed oil
50 g fresh chives handful chopped
Salt to taste

To garnish

Vegan crème fraiche
Nacho cheese sauce
Chives
Smoked paprika

Instructions

Wash 10 small to medium potatoes, prick several times with a fork and wrap in tin foil.
Place on a baking tray and roast in the oven for 1 hour or until tender to touch.
Remove the foil wrapping and allow to cool until comfortable to touch.
Cut in halves, lengthways and scoop out the insides, leaving about ¼ inch of potato flesh on the skin.
Mash the potato roughly with a fork and leave aside.
In a saucepan, heat 1 tbsp oil and add the finely chopped mushrooms. All to cook until all water has evaporated, around 15 minutes on medium heat.
Add the garlic and milk and continue to cook on medium heat to reduce until no liquid remains, around 15 minutes.
Add salt and chopped chives and mix.
Transfer the mashed potato to the mushrooms and mix with a spoon, but not too much, just to even out the distribution of ingredients.
Flip over the potato skins and brush the outsides with oil. Whilst still skin-side up, transfer to a baking tray lined with greaseproof paper or brushed slightly with oil and bake a further 15 minutes.
When done, remove the potato skins, flip over and scoop the potato mushroom mix generously into each potato skin (you make have some leftover which you can use for another meal or add to more potato skins).
Bake a further 10 minutes.
Top with vegan crème fraiche, nacho cheese, chives and smoked paprika and serve.

Notes

White potatoes can be swapped with sweet potatoes
Rapeseed oil can be replaced with any other type of oil
Garnishes can be omitted
Other types of mushrooms can be used in this recipe, as long as they are soft and tender when cooked, not chewy or stringy
Less or more garlic can be added in the mushrooms
Other spices or herbs can be added such as chillies, thyme, rosemary etc

Nutrition