Crispy Bean Stuffed Potato Skins

Difficulty: Easy

Makes 12

If you tell me a potato skin is going to be crispy, you’d better damn deliver me a crispy potato skin. I don’t take that responsibility lightly so believe me when I say these mofos are goddamned crispy. You really can fill them with whatever you want but this time around I added some beans to make them extra hearty.


  • 6 washed potatoes, go smaller on the size
  • Olive oil spray
  • Salt & pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 cup mixed beans
  • 1/2 cup vegan cheese (I used Daiya)
  • 1 spring onion

Stuffed Potato Skins


  1. Preheat your oven to 200°C.
  2. Stab the potatoes all over with a fork before carefully placing in the oven (directly on the racks or a pan with a roasting rack).
  3. Cook for 50 minutes before removing from the oven. While the potatoes are cooling, crank up the oven to 220°C and line a baking tray with baking paper.
  4. Cut each potato in half lengthways and scrape out most of the potato inside, leaving a little with the skin so they hold shape.
  5. Place skin up on the baking tray and spray with olive oil. Sprinkle with salt and pepper, onion powder, garlic powder and paprika.
  6. Bake for 10 minutes so the skin is nice and crispy. Gently turn over and spray again with olive oil before popping back in the oven for a further 10 minutes.
  7. Fill the skins with beans and top with vegan cheese before returning to the oven for a final 10 minutes to melt the cheese.
  8. Finely chop the spring onions and sprinkle on top before serving.

Stuffed Potato Skins