healthy gluten-free stuffed potato skins with vegan cheese sauce on a plate
Print

Healthy stuffed potato skins

These healthy stuffed potato skins are great for dinner. They are stuffed with corn, beans, and vegan cheese. The recipe is plant-based and gluten-free.
Course Main Course
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 3
Author Michaela Vais

Ingredients

  • 3 medium-sized potatoes
  • 1/2 tbsp oil
  • 1 small/medium onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups corn, fresh from the cob or use one 15 oz can, drained and rinsed
  • 1 1/2 cups black beans or kidney beans, cooked or use one 15 oz can, drained and rinsed
  • 1/3 cup vegan sour cream
  • Spice mixture: 1 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp cumin, sea salt, black pepper & hot sauce to taste
  • 2 tbsp nutritional yeast flakes (optional)
  • 6-8 tbsp vegan cheese
  • 4 scallions, chopped

Instructions

  • Preheat oven to 390 degrees F (200 degrees C).
  • Wash potatoes, pierce them a couple of times with a fork and brush with a little bit oil.
  • Bake for about 45-60 minutes or until soft.
  • Meanwhile, heat oil in a pan or skillet, add onion and fry over medium heat for about 2-3 minutes. Add corn (I used fresh corn from the cob) and spice mixture and roast over medium heat until nicely browned.
  • Add garlic and roast for a further 1 minute.
  • Turn off the heat. Add beans, vegan sour cream, nutritional yeast, and chopped scallions.
  • Cut each (cooled) potato in half (lengthwise) and scoop out most of the flesh (leave a thin layer of potato inside of the skins). Place the potato skins on a baking sheet lined with parchment paper.
  • Mash the flesh of the potatoes with a fork and add it to the pan (with the corn, beans etc.).
  • Combine the mixture and adjust seasonings to taste.
  • Scoop the filling into the potato skins and add vegan cheese on top (I used my vegan cheese sauce).
  • Broil at 390 degrees F (200 degrees C) for about 5 minutes. Enjoy!