Fructose Free Vegan Loaded Potato Skins with Lemon and Fresh Herbs
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Learn more →Ingredients
4 servings
For the potato skins
- 6 medium russet potatoes (about 6 oz each), scrubbed
- 2 tbsp olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
For the filling
- ½ tsp smoked paprika
- 1 can (15 oz) black beans, drained and rinsed
- 1 medium red bell pepper, finely diced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 2 scallions (green tops only), thinly sliced
- 1 tsp ground cumin
- ¼ tsp cayenne pepper (optional)
- 1 cup vegan cheese, shredded
For serving
- ½ cup vegan sour cream
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 lemon, cut into wedges
Instructions
- 1
Preheat the oven to 400°F (205°C). Pierce each potato several times with a fork, then rub all over with 1 tbsp of the olive oil and a pinch of salt. Place directly on the oven rack and bake for 45–50 minutes, until the skins are firm and a fork slides into the center with no resistance.
- 2
Remove the potatoes from the oven 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 attached to the skin. Reserve the scooped flesh for another use.
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