Vegan Loaded Potato Skins

5 from 3 votes

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All of the pleasures of potato skins but entirely plant-based. Perfect for a substantial snack or a game day party!

Vegan loaded potato skins with cilantro, avocado, and sour cream toppings on white plate.

This baked loaded potato skins recipe has everything going for it that the non-vegan version does — melted cheese (vegan cheese, of course) and the satisfying heft of simmered black beans with Tex-Mex seasonings. And then some vegan sour cream on top, the cool creaminess contrasting with the rich filling. Plus avocado, red onion, and cilantro to finish it all off. No one will have to miss out with these! Terrific for game days, movie nights, and any time you want to make your favorite bar food at home.

There are certain foods that I know can make some people feel really left out. The kind of bar food and appetizers you get at a certain kind of restaurant (think TGI Fridays!) hold such comfort food appeal but are almost always off-limits to vegans. I hate for anyone to miss out on the fun because of allergies or intolerances or dietary choices, so when I was making loaded potato skins, I knew I had to come up with a vegan version for all my vegan people (Hi, Lizzie! Granger! Charlotte!…To name but a few.)

Vegan loaded potato skins topped with cilantro and avocado on white plate.

Vegan Loaded Potato Skins: All of the pleasures of potato skins, but all plant-based. Perfect for a substantial snack or a game day party!

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Vegan Loaded Potato Skins Ingredients

See the recipe variations for more options!

Fresh potatoes, vegan cheese, and other ingredients for vegetarian loaded potato skins.
  • Baking potatoes – Choose all-purpose or russet potatoes that are slightly smaller in size, so you have a nice balance of potato and filling. 
  • Black beans – If you want to use another seasoned black bean mixture, you definitely can. But I suggest you make this vegetarian black beans and rice recipe (rich with tomatoes) and store the rest of it in the freezer for another meal with rice next month. If you do want to buy pre-seasoned cooked beans, I like Fillo’s Cuban Black Beans.
  • Shredded vegan cheese – Some readily available brands are Violife or Daiya.

To Serve

Fresh avocado, onion, and vegan sour cream for vegetarian loaded potato skins.

Recipe Variations

How to Make Vegan Loaded Potato Skins

  1. Bake the potatoes: Heat the oven and poke holes in the potatoes, then place them on the oven rack and bake until tender inside.
Clean potatoes and woman poking holes in potato with fork.
  1. Scoop out the potato and season the skins: Scoop out the potato halves, leaving a 1/4-inch layer of potato inside the skin. Brush the insides and the outsides of the skins with olive oil and season with salt and pepper. Bake the potato skins for about 20 minutes until crispy.
Seasoned potato skins on baking sheet.
  1. Fill the potato skins: Divide the black beans evenly between the potato skins. Top with the cheese, dividing it evenly. 
Filling potato skins with black bean mix and shredded vegan cheese.
  1. Bake and serve: Bake for about 5 more minutes until the cheese has melted. Serve with vegan sour cream, avocado, red onion, and cilantro.
Baked potato skins loaded with vegan cheese and sour cream, and cilantro.

Make Ahead

You can make the potato skin “boats” up to a day ahead of time. Cook them all the way to the point where they get filled and finished in the oven, and then store the potato skins in a container and a fridge. Take them out about 1 hour before you want to fill and bake them, then finish as directed, possibly adding a few more minutes to the final baking time.

You could also just bake the potatoes ahead of time and store the whole baked potatoes in the fridge. Then, scoop them out and do the second baking of the unfilled potato skins, followed by the final step of filling and baking.

I like to prepare them up to the point of adding the filling a few hours ahead of time and leave the skins in a container at room temp. Then, I fill and give them a final bake just before adding the final toppings and serving. Just make sure your beans and potatoes are nice and hot and the cheese has softened, if not melted (vegan cheese doesn’t always get totally melty).

What to Serve With Vegan Potato Skins

White plate filled with vegan loaded potato skins topped by avocado and cilantro.

More Vegan Potato Recipes

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5 from 3 votes

Vegan Loaded Potato Skins

All of the pleasures of potato skins but entirely plant-based. Perfect for a substantial snack or a game day party!
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 6 People
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Ingredients 

  • 6 large baking (russet) potatoes (about 3 pounds; scrubbed)
  • ¼ cup olive oil
  • 1 teaspoon kosher salt
  • Freshly ground pepper (to taste)
  • 1 cup black beans
  • 2 cups shredded vegan cheese (see Note)

To Serve

  • ½ cup vegan sour cream (see Note)
  • 1 avocado (diced)
  • ½ cup sliced scallions
  • Fresh cilantro leaves

Instructions 

  • Preheat the oven to 375 F. Prick each potato with a fork several times (this prevents them from possibly exploding in the oven). Bake the potato directly on the oven rack for about 1 hour, until a small sharp knife slides into the potatoes easily. Remove the potatoes from the oven and raise the temperature to 425 F.
  • When the potatoes are cool enough to handle, halve them lengthwise. Scoop out most of the insides, reserving them for another use, leaving a 1/4-inch layer of potato inside the skin.
  • Brush the insides and the outsides of the skins with olive oil, season with salt and pepper, and place them on a rimmed baking sheet, cut sides up. Bake the potato skins for about 20 minutes until crispy.
  • Take the skins from the oven and divide the black beans evenly between the potato skins. Top with the cheese, dividing it evenly. Bake for about 5 more minutes until the cheese has melted.
  • Serve them dolloped with vegan sour cream and sprinkled with the avocado, scallions, and cilantro.

Notes

Vegan shredded cheese may not melt in the same way as “regular” dairy-based cheese, but it will soften as it bakes. There are quite a number of brands available, and it’s definitely worth exploring to find your favorite. A sharp vegan cheddar would be good here. And, make sure to get a vegan sour cream as well; some available brands are Better Than Sour Cream and Good Karma.
Make Ahead
You can make the potato skin “boats” up to a day ahead of time. Cook them all the way to the point where they get filled and finished in the oven, and then store the potato skins in a container and a fridge. Take them out about 1 hour before you want to fill and bake them, then finish as directed, possibly adding a few more minutes to the final baking time.
You could also just bake the potatoes ahead of time and store the whole baked potatoes in the fridge. Then, scoop them out and do the second baking of the unfilled potato skins, followed by the final step of filling and baking.
I like to prepare them up to the point of adding the filling a few hours ahead of time and leave the skins in a container at room temp. Then, I fill and give them a final bake just before adding the final toppings and serving. Just make sure your beans and potatoes are nice and hot and the cheese has softened, if not melted (vegan cheese doesn’t always get totally melty).

Nutrition

Calories: 515kcal, Carbohydrates: 64g, Protein: 10g, Fat: 25g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Sodium: 870mg, Potassium: 1176mg, Fiber: 9g, Sugar: 3g, Vitamin A: 136IU, Vitamin C: 17mg, Calcium: 72mg, Iron: 3mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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