Loaded Potato Skins
Ingredients
The potatoes
-
6
pieces
russet potatoes
-
1
teaspoon
oil
-
1
teaspoon
oil for brushing
The filling
-
2
tablespoons
chopped onions
-
2
cloves
garlic, minced
-
¼
cup
bell peppers, chopped
-
¼
cup
diced tomatoes
-
1
cup
cooked black beans
-
2
tablespoons
vegan sour cream or Greek yogurt
-
¾
cup
vegan mozzarella cheese shreds
-
½
cup
vegan mozzarella cheese shreds for topping
-
¾
teaspoon
sea salt
-
¼
teaspoon
black pepper
-
¼
teaspoon
paprika
-
½
piece
jalapeño, finely chopped
-
½
piece
lime, for serving
Instructions
- Preheat the oven to 375°F or prepare the air fryer.
- Prick the potatoes with a fork, rub with oil and salt, and bake for 1 hour in the oven or 30 minutes in the air fryer at 400°F.
- Slice the potatoes in half and let them cool slightly.
- In a skillet, heat 1 teaspoon of oil and cook the onions, garlic, bell peppers, and tomatoes until softened, about 8 minutes.
- Scoop out the potato flesh, leaving a thin layer inside the skins, and add it to a bowl with the cooked vegetables, black beans, sour cream, cheese, salt, pepper, paprika, and jalapeño. Mix well.
- Rub the potato skins with oil and place them bottom up in the oven or air fryer until crispy.
- Fill the potato skins with the mixture and top with additional cheese.
- Return to the oven and bake for 10 to 15 minutes until the cheese melts.
- Top with vegan bacon, chives, and serve with extra sour cream and lime juice.
Nutrition Facts (estimated)
Servings
12 potato skins
Calories
157
Total fat
4g
Total carbohydrates
27g
Total protein
4g
Sodium
281mg
Cholesterol
0mg
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