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Protein-Packed Potato Skins

Loaded Potato Skins recipe

A delightful plant-based stuffed potato that works as a fun appetizer but can also be a main meal, complimented with optional toppings and a healthful side salad.

Print Recipe


  • 3 potatoes
  • 1/4 cup Homemade Nut Milk or store-bought plant-based milk
  • 1 tsp garlic, minced
  • 1/2 tbsp mustard, stone ground
  • 1 cup chickpeas, cooked, rinsed
  • 3 sun-dried tomatoes, chopped
  • 2 tbsp shallot, chopped
  • 1 1/2 tbsp capers, drained
  • 1 tbsp green onion, chopped
  • Black pepper, freshly ground, to taste
  • Tahini sauce (optional)
  • Baked Tofu (optional)
  • Green onions or chives (optional)


  1. Preheat oven to 400°F.
  2. Puncture potatoes several times with a fork.
  3. Bake on baking sheet for about 60 minutes, or until tender. Remove and let cool until they can be handled.
  4. Cut potatoes in half and scoop out the centers. Transfer to a bowl and mash with nut milk, garlic, and mustard.
  5. Add chickpeas and roughly mash into the mixture. Add sun-dried tomatoes, shallot, capers, green onions and black pepper. Stir to combine.
  6. Fill potato skins with the mixture, then continue baking 10-20 minutes or until golden brown.
  7. Make tahini sauce (optional) by whisking equal parts tahini and water, a dash of garlic powder and lemon juice.
  8. Serve potato skins with optional toppings of choice.