Loaded Twice Baked Vegan Potato Skins with Béchamel and Caramelised Onions

These loaded twice baked potato skins are next level. We’re talking crispy fried shells stuffed with a smoky, creamy mashed potato filling loaded with caramelised onions, then topped with vegan béchamel, melty vegan cheese, and finished with parsley, vegan parm, and chili flakes.

They’re the kind of thing you’d order at your favourite restaurant and not believe they’re vegan. Crispy on the outside, creamy on the inside, cheesy on top. Perfect for game day, parties, or honestly just a really good Friday night.

Why You’ll Love These Vegan Potato Skins

  • Fried shells that are golden and shatteringly crispy
  • Caramelised onion filling that’s smoky, creamy, and packed with flavour
  • Topped with vegan béchamel and melty cheese for that proper loaded finish
  • 100% plant based and crowd pleasing
  • Perfect for game day, parties, movie night, or meal prep

How to Make Loaded Twice Baked Potato Skins

Full recipe in the card below. Here’s the process step by step.

Bake the potatoesBake whole potatoes at 200°C / 400°F until completely tender, about 50 to 60 minutes. Let them cool until you can handle them.
Bake the potatoes: Bake whole potatoes at 200°C / 400°F until completely tender, about 50 to 60 minutes. Let them cool until you can handle them.
Hollow and fry the shellsScoop out the potato flesh, leaving a thin shell. Fry the shells in hot oil until golden and crispy on both sides.
Hollow and fry the shells: Scoop out the potato flesh, leaving a thin shell. Fry the shells in hot oil until golden and crispy on both sides.
Make the fillingMash the potato flesh with caramelised onions, vegan cream cheese, parsley, smoked paprika, and spices.
Make the filling: Mash the potato flesh with caramelised onions, vegan cream cheese, parsley, smoked paprika, and spices.
Stuff, top, and bakeFill the shells, drizzle with béchamel, top with vegan cheese, and bake until bubbly and golden.
Stuff, top, and bake: Fill the shells, drizzle with béchamel, top with vegan cheese, and bake until bubbly and golden.
Loaded Twice Baked Potato Skins
Garnish and serve: Finish with parsley, vegan parmesan, chili flakes, and serve with vegan sour cream.

Tips for the Best Vegan Twice Baked Potato Skins

  • Leave a thin but sturdy shell when scooping. About 5 mm / ¼ inch is perfect. Too thin and they’ll break when frying
  • Fry in batches. Don’t overcrowd the pan. The shells need space to crisp evenly
  • Season the shells while hot with a pinch of salt right after frying. It sticks better that way
  • Caramelise the onions while the potatoes bake so everything is ready at the same time
  • Use the broiler at the end for extra golden cheese on top, but watch carefully to avoid burning

Storage and Make Ahead

  • Bake the potatoes ahead. You can bake and scoop the potatoes a day in advance. Store shells and filling separately in the fridge
  • Fry the shells just before assembling for the crispiest result
  • Leftovers: Keep in the fridge for up to 3 days. Reheat in the oven or air fryer to crisp them back up
  • Not great for freezing once assembled, as the filling and shells lose their texture

Frequently Asked Questions about Baked Potato Skins

Can I bake the shells instead of frying them?

You can. Brush them with oil and bake at 220°C / 425°F for about 15 minutes until crispy. They won’t be quite as crunchy as fried, but still delicious.

What type of potatoes should I use?

Baking potatoes like russets work best. They have thick skins that hold their shape and a fluffy interior that mashes well.

What vegan béchamel should I use?

Any homemade or store bought vegan béchamel or white sauce works. A simple one made with plant milk, flour, vegan butter, and a pinch of nutmeg is perfect.

Can I air fry the potato shells?

Yes. Brush with oil and air fry at 200°C / 400°F for about 8 to 10 minutes, flipping halfway, until golden and crispy.

What can I do with the leftover potato flesh?

You’ll use most of it for the filling, but any extra makes great mashed potatoes, potato soup, or potato pancakes.

Can I make these ahead for a party?

Yes. Bake the potatoes, make the filling and caramelised onions in advance. Fry the shells, assemble, and do the final bake right before serving for the best results.

More Recipes You’ll Love

If you loved these loaded potato skins, try our Best Loaded Potato Soup. It’s creamy, comforting, and packed with all the same loaded potato flavours in soup form.

Browse more recipes at Dr. Vegan.

Loaded Twice Baked Potato Skins
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Loaded Twice Baked Potato Skins

Crispy fried potato shells stuffed with a smoky mashed potato and caramelised onion filling, topped with vegan béchamel, melty vegan cheese, parsley, vegan parmesan, and chili flakes. The ultimate vegan loaded potato skins for game day, parties, or any time you want comfort food that goes all out.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
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Ingredients
 

For the Potatoes:

  • 1.2 kg (2.6 lb) baking potatoes, 6 medium potatoes
  • 2 tbsp olive oil, for rubbing
  • Vegetable oil, for frying the shells

For the Caramelised Onions:

For the Filling:

For the Topping:

  • 250 ml (1 cup) vegan bechamel sauce
  • 150 g (1 1/2 cups) vegan shredded cheese

For the Garnish:

For Serving:

  • Vegan sour cream, for dipping

Equipment

  • Baking Tray
  • parchment paper
  • Deep pan for frying
  • Wire rack or paper towels
  • Large mixing bowl
  • Wide pan for caramelising onions
  • Potato masher or fork

Instructions
 

  1. Bake the potatoes. Preheat your oven to 200°C / 400°F. Wash and dry the potatoes, prick them a few times with a fork, rub with olive oil and a generous pinch of salt. Place on a parchment lined baking tray and bake for 50 to 60 minutes until completely tender when pierced with a knife. Let cool for 10 minutes until handleable.
  2. Caramelise the onions. While the potatoes bake, heat 2 tablespoons of olive oil in a pan over medium low heat. Add the sliced onions and a pinch of salt. Cook slowly for 25 to 30 minutes, stirring occasionally, until deeply golden and jammy. Add the brown sugar in the last 5 minutes if desired. Set aside.
  3. Hollow out the potatoes. Cut each cooled potato in half lengthwise. Using a spoon, carefully scoop out the flesh into a large bowl, leaving about a 5 mm / ¼ inch shell. Be gentle. You want the skins to hold their shape.
  4. Fry the shells. Heat about 3 cm / 1 inch of vegetable oil in a deep pan to 180°C / 350°F. Carefully fry the potato shells in batches, skin side down first, for 2 to 3 minutes per side until golden and crispy. Drain on a wire rack or paper towels. Season with a light pinch of salt while hot.
  5. Make the filling. To the bowl of scooped potato flesh, add the caramelised onions, vegan cream cheese, chopped parsley, smoked paprika, garlic powder, onion powder, salt, and pepper. Mash and mix until well combined. It should be creamy but still have some texture.
  6. Stuff and top. Arrange the fried potato shells on a parchment lined baking tray. Spoon the filling generously into each shell, mounding it slightly. Drizzle a tablespoon of vegan béchamel over each one, then top with a generous layer of shredded vegan cheese.
  7. Final bake. Bake at 200°C / 400°F for 15 to 18 minutes until the cheese is melted, bubbly, and golden in spots. Switch to the grill/broiler for the last 2 minutes if you want extra colour on top. Watch carefully to avoid burning.
  8. Garnish and serve. Top the baked potato skins with freshly chopped parsley, a generous grating of vegan parmesan, and a scattering of chili flakes. Serve hot with vegan sour cream on the side for dipping.

Nutrition

Calories: 2449kcalCarbohydrates: 303gProtein: 47gFat: 125gSaturated Fat: 31gPolyunsaturated Fat: 7gMonounsaturated Fat: 41gCholesterol: 9mgSodium: 2464mgPotassium: 5683mgFiber: 35gSugar: 28gVitamin A: 1691IUVitamin C: 102mgCalcium: 449mgIron: 16mg

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