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Vegan loaded potato skins with chickpeas, caper and sun-dried tomatoes.
These simple, easy and budget friendly vegan loaded potato skins make a delicious main with a side salad, but are also perfect as a quick snack on the next day. These crispy twice baked potatoes are filled with a flavourful chickpea, caper, onion and sun-dried tomato mash, then topped with a creamy tahini sauce and fresh chives. They are filling, satisfying and just downright irresistible!
Some vegans go crazy for rice, but I have to say I’m definitely a potato lover girl. I am pretty sure I could just live off of potatoes and sweet potatoes for the rest of my life. Potatoes are my best friends and this is definitely a long-lasting relationship. But seriously, what not to love about potatoes?! They are so satiating, so versatile and luckily so inexpensive. You can use them in soups, salads, pastas, casseroles, pies, breads, dumplings, stews, snacks, dips and even sweets. You can boil, cook, bake, fry, roast, mash, smash and of course stuff them…wow, I think this was my whole cooking vocabulary!
Anyways, potatoes are truly amazing and this recipes is one of my favourites for sure. You should definitely give this recipe a try too, it’s highly shareable and such a crowd-pleaser. I’m not sure if I should mention it again (I know, I always say this), but these vegan loaded potato skins are also totally customisable. You can of course use sweet potatoes if you prefer, then add navy, kidney or black beans instead of the chickpeas. Fresh tomatoes are delicious here too, or basically any leftover veggies you have at home. Artichokes, corn, kale and roasted bell peppers are my personal favourites besides sun-dried tomatoes and caper. The smoked paprika adds a lovely, slightly smokey flavour to the filling, but sweet paprika, or any of your favourite spice mix will be also delicious for sure….don’t you just love such personalisable and foolproof recipes? 😉
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
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Vegan Loaded Potato Skins
- Total Time: 1 hour 30 mins
- Yield: 3-4 1x
Ingredients
- 6 medium-sized potatoes
- 2 cloves of garlic
- 1/2 cup of unsweetened plant milk of your choice
- 1 tbsp mustard
- 1/4 cup nutritional yeast (optional)
- 1 can of chickpeas
- 1 shallot
- 3 tbsp caper
- 5 sun-dried tomatoes
- 1 spring onion
- salt, pepper
For the tahini sauce
- 2 tbsp tahini
- 2 limes, juice
To decorate
- 2 tbsp fresh chives
- 1 spring onion
Instructions
- Pierce potatoes with a fork or sharp knife. Place them on a baking tray and bake at 200°C/400°F for 40-50 minutes or until tender. Then cool until they are easy enough to handle.
- Halve potatoes, then cut out a circle of each potato, leaving about 0.5 cm/0.25 inch of potato on the skin. Place potato skins on the baking try again and bake on for 15 more minutes.
- Meanwhile mash together in bowl scooped potatoes, crushed garlic, milk, mustard and nutritional yeast, if using. Add rinsed and drained chickpeas, and coarsely mash them too.
- Cut shallot, sun-dried tomatoes and spring onion into smaller pieces and add them to potato mixture with capers. Mix well and season with salt and pepper.
- Evenly fill each potato skin with the mixture and bake for another 10-20 minutes or until golden.
- For the tahini sauce whisk together tahini, lime juice and about 1/4 cup of water.
- Serve potatoes warm or room temperature topped with tahini sauce, chopped chives and spring onion. Enjoy!
- Prep Time: 15 mins
- Cook Time: 1 hour 15 mins
- Category: Main
- Cuisine: Vegan
They looks stunning and must be delicious too. I love chickpeas and potatoes.
Thanks, Anca! 🙂
Really, I’d be fine if I only at potatoes the rest of my life 😛
Me too! And it would be an amazing life 😀
I am a loyal fan of chickpea! These loaded potato skins look really comforting and delicious, Evi.
Thanks, Angie 🙂
These look wonderful! And I’m right behind you, I’m also a potato girl! It runs in my family, when my little sister was a kid her favourite food were potatoes and she dreamed of opening a restaurant where she would only serve meals made with potatoes 🙂 Anyway, I can’t wait to try this recipe, I especially love oven baked potatoes in the colder months, they are so warm and comforting!
Thanks, Stella!
And BTW, such a sweet story! I already love your little sister, we are definitely soulmates 😀
I do like potatoes too (well, no wonder – I grew up in the country where potato was the most available produce all year round). Although I’ve been using sweet potatoes more often over a last few years, I still like having potatoes once in a while. This version, with chickpeas, sun-dried tomatoes, and tahini sauce sounds just amazing, Evi!
Thanks, Ben!
I think actually in general I also prefer sweet potatoes 😉
BTW yay for potatoes that are around all year round!
I love potato skins and these look super delicious! So many yummy nourishing ingredients 😀
Thank you, Nadia!! 🙂
I feel the same about potatoes… I could have them in one form or another 5 times a week. And filled baked potatoes are at the top of the list of the best ways of eating potatoes. Your versions sounds and looks delicious!
Thanks, Adina! Potatoes are simply awesome, aren’t they? 🙂
Wow, what an innovative potato recipe Evi…Superb!!!
Thanks, Puja 🙂
Great stuff as usual Evi
Thanks, Edgar 🙂
Looks nice ♥ Love it so much ♥
Thanks, Summer 🙂
I love potatoes and chickpeas both and these loaded potato skin look so pretty and so awesome flavors. Love how comfy and so flavor packed they are. 🙂
Thank you, Anu 🙂
Oh girl!!! Loving this recipe!!! I used to work a lot in restaurants, and the only thing I would eat for lunch or dinner when my shift was over is potato skins!!! I swear I’ve got potato starch flowing in my veins instead of blood 🙂 Being born and raised in Poland, potato is like our national dish (along with cabbage) and if you even say a bad word about almighty potato, I’m pretty sure you will be thrown into a jail, we do take it seriously 😉 Love this recipe and will be trying it for sure!!! xxx
Hahaha, you are always so funny, Anna! I’d never ever say anything bad about almighty potato, I am definitely with Poland 😀
Cabbage and potato are just the best things ever!!!
These were awesome ! I brought these to a family dinner and they were gone before I knew it. Thanks !
I’m so happy you and your family liked the potato skins 🙂
Wow, amazing potato recipe…Thanks for sharing!!!
Thanks, Yassine! 🙂
Quick question – what kind of potatoes are you using here? It almost looks like yukon gold, which seem kind of small to me, but if they taste better I am willing to use them! 🙂
Hi Jessica! If I’m correct these ones were called belana, as far as I know we don’t have yukon gold here in Germany…But to be honest, I have made this recipe with all kind of potatoes and they all seem to work. So feel free to use whatever is available near you 😉
Hi Evi, I just put these together and will bake them tonight. They smell delicious. My one question is .. are they suppose to be lumpy, or should I have blended them more? I baked my potatoes last night so they were chilled today and did not mash as they probably would have warm. The chick peas are also more in pieces than a mash. Thanks. (I can always unscoop them and put them in the blender if you suggest):).
Hi Belle,
To be honest, it’s totally up to you, how lumpy you make the filling. I personally like it when it has a bit more texture (like you can see on the pictures), so I only mash things coarsely, however you could also blend everything, if that’s what you prefer.
Let me know how they turned out 🙂