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.
Calories 2449kcal
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
Ingredients
For the Potatoes:
- 1.2 kg baking potatoes 6 medium potatoes
- 2 tbsp olive oil for rubbing
- Vegetable oil for frying the shells
For the Caramelised Onions:
- 2 large onions thinly sliced
- 2 tbsp olive oil
- 1 pinch salt`
- 1 tsp brown sugar optional, to speed up
For the Filling:
- 120 g vegan cream cheese
- 2 tbsp fresh parsley finely chopped
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1 tsp salt or to taste
For the Topping:
- 250 ml vegan bechamel sauce
- 150 g vegan shredded cheese
For the Garnish:
- Fresh parsley finely chopped
- Vegan parmesan grated
- Chili flakes pul biber or red pepper flakes
For Serving:
- Vegan sour cream for dipping
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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: 2449kcal | Carbohydrates: 303g | Protein: 47g | Fat: 125g | Saturated Fat: 31g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 41g | Cholesterol: 9mg | Sodium: 2464mg | Potassium: 5683mg | Fiber: 35g | Sugar: 28g | Vitamin A: 1691IU | Vitamin C: 102mg | Calcium: 449mg | Iron: 16mg