Loaded Twice Baked Potato Skins

Steps

1. 1Bake the potatoes45 min

   Bake the baking potatoes in a preheated oven at 200°C (400°F) for 45-50 minutes until soft and tender.

   Pierce the potatoes with a fork before baking to allow steam to escape.

   Potato
2. 2Scoop out potato flesh

   Once the potatoes are cooked and cool enough to handle, cut them in half lengthwise and scoop out the flesh, leaving a thin shell.

   Save the scooped potato flesh for the filling.

   Potato
3. 3Fry the potato shells5 min

   Heat oil in a pan and fry the potato shells until they are crispy and golden on all sides.

   Frying makes the shells extra crispy and adds great texture.

   Potato
4. 4Prepare the filling

   Mix the scooped potato flesh with vegan béchamel, vegan cream cheese, caramelised onions, garlic powder, onion powder, and chili flakes until smooth and creamy.

   Adjust seasoning to taste for a smokier or creamier flavor.

   OnionGarlic powderOnion powderCheeseBéchamel sauceChili flakes
5. 5Fill the potato shells

   Spoon the creamy filling into the crispy potato shells and top with vegan shredded cheese and fresh parsley.

   ParsleyCheese
6. 6Bake until golden12m 30s

   Place the filled potato skins on a baking tray and bake at 200°C (400°F) for 10-15 minutes until the cheese is bubbly and golden.

7. 7Serve with sour cream

   Serve the loaded potato skins hot with vegan sour cream on the side for dipping.

   Sour cream