Vegan Loaded Potato Skins with Buffalo Sauce
Crispy, golden potato skins loaded with spiced black beans, melty vegan cheese, and a punchy homemade buffalo sauce — this is the kind of crowd-pleasing appetizer that makes people forget they're eating entirely plant-based. The trick is double-baking the shells: first cut-side down to firm up the edges, then flipped and loaded so everything gets gloriously crisp and golden before it hits the table. The buffalo sauce comes together in about two minutes on the stovetop — just hot sauce, vegan butter, apple cider vinegar, and garlic powder — and it brings serious heat and tang to every bite. Cumin-seasoned black beans add hearty, satisfying substance so these skins feel like a real meal, not just a snack. A cool dollop of vegan sour cream and a scatter of fresh scallion greens on top balance the heat perfectly. This recipe makes four generous servings, and it's the kind of thing that disappears fast at a party or game-day spread.
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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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