Vegan Loaded Potato Skins
Crispy, golden, and piled high with smoky black beans and melted vegan cheese, these loaded potato skins are the kind of crowd-pleaser that disappears fast — whether you're feeding four people for dinner or setting out a game-day spread. The skins go through a double bake: first to cook the potato through, then a second round at higher heat to get those edges genuinely crisp and snackable. That extra step makes all the difference between a soggy shell and one that holds up under all the toppings. Black beans seasoned with smoked paprika, cumin, and garlic powder bring serious depth and protein, so this is a filling plate, not just a side. A dollop of vegan sour cream and a scatter of fresh scallion greens finish everything off with cool, bright contrast. Optional jalapeño slices add a little heat if you want it. Everything here is straightforward pantry-and-produce cooking — no specialty techniques, just good layering and a hot oven doing the work.
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Learn more →Ingredients
4 servings
For the potato skins
- 6 medium russet potatoes (about 8 oz each), scrubbed
- 2 tbsp olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
For the filling
- 1 can (15 oz) black beans, drained and rinsed
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp garlic powder
- 1 tbsp olive oil
- 1 cup vegan cheese, shredded
For serving
- ⅓ cup vegan sour cream
- 3 scallions, thinly sliced (green tops only)
- 1 jalapeño, thinly sliced (optional)
Instructions
- 1
Heat 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 50–55 minutes, until the skins are firm and a fork slides through the center with no resistance.
- 2
Remove the potatoes from the oven and let them rest on a baking sheet until cool enough to handle, about 10 minutes. Halve each potato lengthwise. Using a spoon, scoop out the flesh, leaving a 1/4-inch shell of potato attached to the skin.
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