Mexican-Style Vegan Stuffed Potato Skins
Hearty, crispy potato skins filled with melty cheese and veggies will be the star of any gathering. Serve this vegan potato skins recipe as a sports day snack, on a party buffet, or as a side!
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Stuffed potato skins make a great party food as they’re a perfectly grabbable snack, and they’re super satisfying.
These are really easy to make too, and if you’re putting together a buffet, they can be left to cook while you prepare the rest of your dishes.
Tip: to get ahead, complete steps 1-3 up to 3 days ahead. Keep the hollowed out potato shells in the fridge until ready to complete the recipe.
How to use up leftover baked potato
The scooped-out centres of these baked potatoes are great for making mash. Baking, rather than boiling, reduces the risk of too much water getting into the potatoes helping you avoid sloppy, bland mash.
To store your mash for later, scoop portions onto a baking sheet with an ice cream scoop and place in the freezer. Once frozen solid, the mashed potato scoops can be transferred to a freezer-safe bag or tub.
There are lots of vegan recipes you can make to use your leftover baked potato. Roughly chop the centres into soft, chunky potato pieces to use as a filling for croquettes, Cornish-style pasties, or this Frying Pan Samosa Pie.
And if you’re already planning to make one of these dishes, choosing to bake your potatoes and hollow out the skins for later use is a great way to reduce your food waste!
Toppings for stuffed potato skins
This vegan stuffed potato skins recipe suggests a classic combo of cheese and tomato to fill, along with vegan sour cream, avocado, and salsa to top.
It’s a popular choice, and sure to be a crowd-pleaser, but there are lots of other ways to top your potato skins, and substitutions that can be made to suit all tastes.
For fans of meat alternatives, try chopped plant-based ham or bacon mixed in with the tomatoes.
Turn your skins into a cheese feast with the addition of melty Boursin-style cream cheese along with the usual sprinkle of shreds.
You could even try a ‘breakfast’ stuffed skin, with plant-based bacon or sausage pieces, mushrooms, and a spoon of tofu scramble.
Prep Time: 15 minutes
Cook Time: 2 hours
- For the potatoes:
- 1 1 medium baking potatoes, scrubbed
- 20 20 g meltable, non-dairy cheese, grated
- 0.1 0.1 bunch spring onions, trimmed, washed, and finely sliced
- 0.3 0.3 medium tomatoes, deseeded and diced
- 0.2 0.2 tbsp olive oil
- 0.2 0.2 tsp sea salt flakes
- black pepper, to taste
- To serve:
- non-dairy sour cream
- diced avocado
- coriander leaves
- Preheat oven to 190°C (Gas Mark 5, 375°F)
- Arrange the potatoes on a large baking sheet, drizzle over the oil and sprinkle with salt and pepper. Transfer to the oven and bake for 1 hour 30 mins, until cooked through. Remove the potatoes from the oven and set aside.
- When cool enough to handle, halve the potatoes lengthways and, using a spoon, hollow out most of the insides into a bowl. Set aside (see above for ideas about how to use this).
- Return the skins to the baking tray, drizzle with a little more oil, and return to the oven for another 30 minutes, until crispy and golden.
- Once crispy, fill the shells with the chopped tomatoes, spring onions and grated cheese, and return to the oven for 10 minutes, until the cheese is bubbling and melted.
- Arrange the skins on a serving platter, with toppings of your choice and plenty of napkins!
Looking for more party food recipes? Try these veggie ‘squa-sage’ rolls