These crispy loaded potato skins are piled high with black beans, vegetables, vegan cheese, and tangy vegan sour cream. They make a flavorful plant-based appetizer that’s hearty enough to serve as a main dish.
Potato skins are a classic bar snack, but traditional versions are loaded with dairy and bacon. This recipe reinvents loaded potato skins to be entirely vegan and a bit lighter while still delivering the texture and flavor you want. Dairy ingredients are replaced with vegan alternatives, black beans and fresh veggies are added for substance, and the skins are baked until crisp.
What Makes This Loaded Potato Skins Recipe So Great
- Vegan. All dairy and animal products are swapped for plant-based alternatives so everyone can enjoy them.
- Flavorful. Jalapeño heat, fresh tomatoes, creamy vegan yogurt or sour cream, lime brightness, and smoky paprika combine for bold, balanced flavor.
- Versatile. Packed with beans and veggies, these skins work as an appetizer, side, or a satisfying main course.
Notes on Ingredients
Scroll to the recipe card for quantities and step-by-step instructions.
- Russet potatoes – scrub thoroughly since you’ll be eating the skins.
- Oil – any neutral cooking oil works to crisp the skins.
- Onions – red, yellow, white, or shallots are all fine.
- Garlic – fresh is best; substitute garlic powder (¼ teaspoon per clove) if needed.
- Bell peppers – choose your preferred color.
- Diced tomatoes – Roma or cherry tomatoes are less watery and work well.
- Black beans – canned (drained and rinsed) or cooked from dry; pat dry before adding to the filling.
- Vegan sour cream or Greek-style yogurt – use plain varieties for the best tang and creaminess.
- Vegan mozzarella shreds – pick a brand you like that melts well.
- Paprika – sweet or smoked adds depth alongside salt and pepper.
- Jalapeño – adjust to taste for heat.
- Lime – a squeeze of lime brightens the finished dish.
How to Make Vegan Loaded Potato Skins
These potato skins can be partially prepped ahead: bake the potatoes in advance, then finish the filling and baking just before serving.
- Prepare to bake. Preheat the oven to 375ºF (or use an air fryer). Prick the potatoes with a fork and rub them with oil and salt.
- Bake the potatoes. In a conventional oven bake for about 1 hour, or in an air fryer at 400ºF for about 30 minutes, until tender. Let cool slightly and cut in half.
- Cook the vegetables. In a skillet over medium heat, warm 1 teaspoon oil and sauté onions, garlic, bell pepper, and tomatoes until slightly softened, about 8 minutes.
- Scoop out the flesh. Leave about a 1/4-inch layer of potato inside each skin. Transfer the scooped potato into a large bowl.
- Make the filling. Combine the scooped potato with the cooked vegetables, black beans, vegan sour cream or yogurt, cheese shreds, salt, pepper, paprika, and chopped jalapeño. Stir until well mixed.
- Crisp the skins. Brush the potato skins with the remaining oil and place them bottom-up on a baking sheet or in the air fryer basket. Bake at 375ºF for 5–10 minutes, or air fry at 400ºF for about 7 minutes until the skins are crisp.
- Fill and bake. Spoon the filling into each skin, top with additional vegan mozzarella, and bake at 375ºF for 10–15 minutes, until the cheese melts and the filling is heated through.
- Finish and serve. Garnish with vegan bacon or coconut bacon, chopped chives, extra vegan sour cream or yogurt, and a squeeze of lime. Serve warm.
- Air fry option. You can finish these in an air fryer at 375ºF for about 10 minutes. If the vegan cheese doesn’t fully melt in the air fryer, briefly place the skins under a hot broiler or finish them in a hot oven so the cheese softens and browns slightly.
Recipe Tips
- Choose starchy potatoes. Russets give a fluffy interior and crisp exterior when baked.
- Coat the skins well with oil. Thorough oiling helps the skins get golden and crisp in the oven.
- Pick vegan shreds that melt. Many vegan mozzarella shreds are formulated to melt better than block-style plant cheeses.
- Pack the filling tightly. Press the filling into each shell so the skins hold plenty of filling and don’t collapse while baking.
Easy Variations
This recipe lends itself to different flavor profiles. Try one of these swaps:
- Classic. Skip the black beans and jalapeño and fill the skins with vegan cheddar-style shreds and sour cream. Top with coconut or tempeh bacon and sliced green onions.
- Greek. Use vegan feta and oregano with plain vegan yogurt in place of the sour cream; omit the beans and jalapeño and finish with lemon.
- BBQ. Mix shredded vegan chicken or chickpeas with barbecue sauce for the filling, top with crispy fried onions, and serve with extra BBQ sauce.
How to Store Leftovers
- Refrigerate. Store leftover potato skins in an airtight container for up to 4 days. Reheat in a 375ºF oven until warmed through, or refresh in an air fryer for about 5 minutes to restore crispness. The microwave will heat them but will soften the exterior.
- Freeze. Flash-freeze filled potato skins on a parchment-lined tray for about an hour, then transfer to a freezer bag or airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Vegan Potato Recipes
- Air Fryer Smashed Potatoes
- Creamy Vegan Instant Pot Potato Soup
- Crispy Smashed Potatoes
- Air Fryer Potato Wedges
- Vegan Scalloped Potatoes
If you make this recipe, consider sharing a photo with the hashtag on social media and leaving a comment or rating for feedback.
Loaded Potato Skins
Servings: 12 potato skins
Prep Time: 15 mins
Cook Time: 1 hr 35 mins
Total Time: 1 hr 50 mins
Crispy potato skins filled with veggies, black beans, vegan cheese, and vegan sour cream—an easy vegan appetizer or meal.
Ingredients
- 6 russet potatoes
- 1 teaspoon oil, plus 1 teaspoon for brushing 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 shreds, plus 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 375ºF or prepare your air fryer basket.
- Prick potatoes with a fork, rub with oil and salt, and bake in the oven for about 1 hour until fork-tender. If using an air fryer, bake at 400ºF for about 30 minutes.
- Slice each potato in half and let cool slightly.
- In a skillet over medium heat, warm 1 teaspoon oil and cook onions, garlic, bell pepper, and tomatoes until slightly tender, about 8 minutes.
- Scoop out potato flesh, leaving a thin but sturdy layer. Add the scooped potato to a bowl with the cooked vegetables, black beans, vegan sour cream, cheese, salt, pepper, paprika, and jalapeño. Stir to combine.
- Brush the potato skins with the remaining oil and place bottom-side up on a baking sheet. Bake 5–10 minutes at 375ºF or air fry at 400ºF for about 7 minutes to crisp.
- Fill each skin with the potato mixture, top with additional cheese, and bake at 375ºF for 10–15 minutes until the cheese melts. If using an air fryer, you can finish in the oven if the vegan cheese doesn’t melt fully.
- Remove from the oven and top with vegan bacon or coconut bacon, chives, extra vegan sour cream or yogurt, and a squeeze of lime. Serve warm.
Notes
To store: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 375ºF oven or an air fryer to restore crispness.
To freeze: Freeze on a parchment-lined tray for about 1 hour, then transfer to a freezer bag or airtight container for up to 3 months. Thaw in the refrigerator before reheating.
Calories: 157kcal, Carbohydrates: 27g
Cuisine: American
Course: Appetizer, Dinner