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Three loaded stuffed potatoes on a wood board with a glass of beer.

Crispy Stuffed Potato Skins

Crispy potato skins loaded with cheesy potato, vegan taco filling, and topped with fresh veggies. The ultimate game day appetizer.
4.75 from 4 votes
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Course: Appetizer, Snack
Cuisine: American
Diet: Vegan
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6 servings
Calories: 175kcal
Author: Linda & Alex
Cost: $8

Equipment

  • 1 Oven

Ingredients

  • 3 medium russet potatoes scrubbed clean and poked with a sharp knife or the tines of a fork several times.
  • 4 cups taco filling SEE NOTE
  • 2 tablespoon nutritional yeast
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • ⅛ teaspoon cayenne pepper optional
  • Salt and pepper to taste
  • TOPPINGS
  • ¼ cup roasted pepita seeds chopped
  • ½ cup green onions
  • ¼ cup pickled jalapenos
  • 1 large tomato finely diced
  • Cilantro
US Customary - Metric

Instructions

  • Preheat oven to 375°F (190°C)
  • Scrub the potatoes under cool water and pierce with a fork or a sharp knife a few times. Bake them for approximately 40 to 45 minutes, or until they’re just fork tender (You don’t want them to be too soft or the skins will fall apart). For ultra crispy skins, lightly oil the potatoes.
  • While the potatoes are baking, make the taco filling. SEE NOTE
  • Let the potatoes cool until you can handle them without burning your hands.
  • Cut them in half vertically and scoop out the potato, leaving about a quarter of an inch of potato attached to the skin.
  • Mix the scooped-out potato with nutritional yeast and salt and pepper until creamy and totally combined.
  • Fill the potato skins with the potato mixture and taco filling and bake for 10 minutes to heat through. Brush a light layer of olive oil on the skin if you want it to be extra crispy.
  • Top with the chopped pepitas, green onion, pickled jalapeno, tomato, and cilantro.

Notes

NUTRITION DISCLAIMER
If you don’t want to make the filling you can saute a diced onion, 3 cloves of minced garlic, a finely chopped jalapeno pepper, vegan beef crumbles, and the same seasoning ingredients and instructions from the taco filling.
Store covered in the refrigerator for up to 4 days. Reheat in a 350F (176C) oven until heated through. 

Nutrition

Serving: 10oz | Calories: 175kcal | Carbohydrates: 23g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 118mg | Potassium: 626mg | Fiber: 3g | Sugar: 2g | Vitamin A: 503IU | Vitamin C: 11mg | Calcium: 28mg | Iron: 2mg
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