Fructose Free Vegan Loaded Potato Skins with Tahini Drizzle
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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
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
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/8 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 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)
Ingredient noteA serving of up to about one small jalapeño is low in fructose. This recipe contains only about 1/4 of a jalapeno per serving, making it likely Low Fructose. If you prefer to always avoid jalapeño, please tap it and change its rating to Red.
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.
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