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Vegan Potato Skins Recipe

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4 from 15 reviews

These Vegan Potato Skins are crispy, cheesy, and packed with flavor, making a perfect appetizer or snack. Using Yukon Gold potatoes, they are air fried or oven baked to perfection, stuffed with vegan cheese, and topped with creamy vegan sour cream and fresh chives. This recipe offers a deliciously satisfying vegan alternative that is simple and quick to prepare.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Appetizer
  • Method: Air Frying
  • Cuisine: American
  • Diet: Vegan

Ingredients

Potatoes and Base

  • 6 small Yukon Gold Potatoes
  • 2 tsp olive oil
  • 1/4 tsp salt (optional)
  • 1/4 tsp black pepper (optional)

Fillings and Toppings

  • 1/2 cup vegan shredded cheese (or regular cheese)
  • 1/4 cup vegan sour cream (or regular sour cream)
  • 2 tbsp fresh chives, finely chopped

Instructions

  1. Prepare Potatoes: Wash, scrub, and dry the Yukon Gold potatoes thoroughly. Slice each potato in half lengthwise to create two halves.
  2. First Cooking Stage – Air Fryer: Brush the cut sides of the potatoes with olive oil. Place potatoes flesh side down in the air fryer basket, ensuring they are not overcrowded. Air fry at 400°F for 12 minutes, flipping the potatoes at 6 minutes to ensure even cooking.
  3. Scoop Potato Flesh: Once the potatoes are cooked and cool enough to handle, carefully scoop out most of the center flesh, leaving a sturdy edge to hold the filling. Lightly brush the inside and outside of each potato skin with olive oil and season with salt and black pepper if desired.
  4. Fill Potato Skins: Evenly distribute the vegan shredded cheese into each potato skin, filling the hollowed centers.
  5. Second Cooking Stage – Cheese Melt: Place the filled potato skins back into the air fryer in a single layer. Air fry at 350°F for 6 minutes or until the cheese is melted and bubbly.
  6. Garnish and Serve: Transfer the potato skins to a serving plate. Add a dollop of vegan sour cream on each and sprinkle with fresh chopped chives. Serve warm and enjoy.
  7. Alternative Oven Method: Follow the same preparation and slicing steps. Brush potatoes with olive oil and place them cut side down on a parchment-lined baking sheet. Bake in a preheated oven at 400°F for 12 minutes, flipping at 6 minutes. After scooping and filling with cheese, return them to the oven at 350°F until cheese melts. Top with vegan sour cream and chives before serving.

Notes

  • Make sure not to overcrowd the air fryer basket to allow proper air circulation and even cooking.
  • You can substitute vegan cheese and sour cream with regular dairy versions if not strictly vegan.
  • Use a spoon or melon baller for scooping the potato flesh gently without breaking the skins.
  • Adjust seasoning with salt and pepper to taste.
  • Fresh chives add a nice mild onion flavor, but green onions or parsley can be used alternatively.
  • This recipe works well with russet potatoes too, but Yukon Gold provides a creamier texture.

Find it online: https://cheftinaskitchen.com/vegan-potato-skins-recipe/