Citric Acid Free Vegan Loaded Potato Skins with Tahini Drizzle
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
For the filling
- ½ tsp smoked paprika
- ½ tsp ground cumin
- 1 tbsp olive oil
- ½ medium yellow onion, finely diced
- ½ medium red bell pepper, finely diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- ¼ tsp salt
- ¾ cup vegan cheese, shredded
For the tahini drizzle
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 1 tbsp water, plus more as needed
- 1 small clove garlic, finely grated
- ⅛ tsp salt
For serving
- 3 scallions, thinly sliced
- 1–2 tbsp fresh cilantro, roughly chopped (optional)
- 1 jalapeño, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pierce each potato several times with a fork, then rub 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 through the center with no resistance.
- 2
While the potatoes bake, heat 1 tbsp olive oil in a medium skillet over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5–6 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!