High Fructose Corn Syrup Free Vegan Loaded Potato Skins with Buffalo Sauce
Total time1 hr 25 min
Prep time20 min
Cook time1 hr 5 min
4.7(16)
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Learn more →Ingredients
4 servings
For the potato skins
- 4 medium russet potatoes (about 8 oz each), scrubbed
- 2 tbsp olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp smoked paprika
For the buffalo sauce
- ⅓ cup hot sauce (such as frank's redhot)
- 2 tbsp vegan butter
- 1 tsp apple cider vinegar
- ½ tsp garlic powder
For the filling
- 1 can (15 oz) black beans, drained and rinsed
- ½ tsp cumin
- 1 cup vegan cheese, shredded
For serving
- 3 scallions, thinly sliced (green tops only)
- ¼ cup vegan sour cream
- 1 tbsp fresh chives, finely chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the scrubbed potatoes directly on the oven rack and bake for 45–50 minutes, until a skewer or knife slides through the center with no resistance.
- 2
Remove the potatoes and let them cool for 10 minutes, until cool enough to handle. Halve each potato lengthwise. Using a spoon, scoop out the flesh, leaving a 1/4-inch shell of potato all around — reserve the scooped flesh for another use.
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