Vegan Loaded Potato Skins with Tahini Drizzle
Crispy, golden potato skins loaded with smoky black beans and melted vegan cheese — this is the kind of crowd-pleasing appetizer that makes four servings disappear fast. The filling gets its depth from smoked paprika and cumin bloomed in olive oil with sautéed onion, red bell pepper, and garlic, so every bite is layered and satisfying without relying on any animal products. What really sets this recipe apart is the tahini drizzle — a quick whisk of tahini, fresh lemon juice, and grated garlic that turns silky and pourable in minutes, adding a nutty, tangy finish that you won't find on a typical bar-food platter. Baking the skins twice is the move here: the first round cooks the potato through, and the second crisps the shells to that irresistible crunch before the filling even goes in. Sliced scallions go on at the end for a fresh, sharp contrast, and optional jalapeño and cilantro let everyone dial up the heat and brightness to their own taste. This is the kind of recipe that genuinely surprises people who assume plant-based comfort food has to compromise on texture or flavor — it absolutely does not.
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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
- 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.
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