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! ♥︎
- 6 medium-sized potatoes
- 2 cloves of garlic
- ½ cup of unsweetened plant milk of your choice
- 1 tbsp mustard
- ¼ cup nutritional yeast (optional)
- 1 can of chickpeas
- 1 shallot
- 3 tbsp caper
- 5 sun-dried tomatoes
- 1 spring onion
- salt, pepper
- 2 tbsp tahini
- 2 limes, juice
- 2 tbsp fresh chives
- 1 spring onion
- 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 ¼ cup of water.
- Serve potatoes warm or room temperature topped with tahini sauce, chopped chives and spring onion. Enjoy!