By |Categories: Vegan Recipes|Last Updated: September 10, 2024|

Ingredients:

  • For the Potato Skins:
    • 4 large baking potatoes
    • 2 tbsp olive oil
    • Salt and pepper, to taste
    • 1 cup shredded cheese (cheddar or vegan cheese)
    • 1/4 cup sour cream or vegan sour cream (optional)
    • 2-3 green onions, chopped (for garnish)
    • Cooked bacon or tempeh bacon bits (optional)
  • For the Speedy Baked Beans:
    • 1 can (15 oz) white beans or navy beans, drained and rinsed
    • 1/2 cup tomato sauce
    • 1 tbsp molasses or maple syrup
    • 1 tbsp mustard (yellow or Dijon)
    • 1 tsp smoked paprika
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
    • 1 tsp apple cider vinegar (optional)
    • Salt and pepper, to taste

Instructions:

  1. Bake the Potatoes:
    • Preheat the oven to 400°F (200°C).
    • Scrub the potatoes clean, then pierce them with a fork a few times.
    • Rub each potato with olive oil, salt, and pepper.
    • Bake directly on the oven rack for 45-60 minutes, or until the potatoes are tender when pierced with a fork. Remove from the oven and allow to cool slightly.
  2. Prepare the Speedy Baked Beans:
    • While the potatoes are baking, heat a small saucepan over medium heat.
    • Add the tomato sauce, molasses (or maple syrup), mustard, smoked paprika, garlic powder, onion powder, and vinegar (if using).
    • Stir to combine, then add the drained and rinsed beans.
    • Let the mixture simmer for 10-15 minutes, stirring occasionally, until the sauce thickens and the flavors meld together. Season with salt and pepper to taste.
  3. Prepare the Potato Skins:
    • Once the potatoes are cool enough to handle, cut them in half lengthwise and scoop out most of the flesh, leaving a thin layer inside the skins (you can save the potato flesh for another recipe, like mashed potatoes).
    • Brush the inside of the potato skins with olive oil, then place them cut-side up on a baking sheet. Return to the oven and bake for another 10-15 minutes until crispy.
  4. Assemble the Loaded Potato Skins:
    • Remove the crispy potato skins from the oven and sprinkle shredded cheese into each one. Return to the oven for a few minutes until the cheese melts.
    • Spoon the baked beans into the cheese-filled potato skins.
    • Add optional toppings like sour cream, green onions, or bacon/tempeh bacon bits for extra flavor.
  5. Serve:
    • Serve the loaded potato skins warm with additional sour cream or green onions for garnish.

Chef’s Tips:

  • Extra Toppings: Add guacamole, salsa, or jalapeños for a Tex-Mex twist.
  • Vegan Option: Use vegan cheese and tempeh bacon for a fully plant-based dish.
  • Make Ahead: You can bake the potatoes and prepare the baked beans in advance, then assemble and bake before serving.

Enjoy these hearty, flavorful loaded potato skins with a side of speedy baked beans, perfect for a satisfying snack or meal!

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