Since I made my Vegan Pizza Potato Skins I’ve been thinking of how that could work with different fillings, and so I came up with this. Crispy potato skins, topped with a vegan five bean chilli and melted non-dairy cheese. If you want to make your own chilli click the following link to my Classic Vegan Chilli – Batch Cooking recipe. That recipe will make quite a bit of chilli, so either half or quarter the recipe, or simply freeze the leftovers. If you don’t want to make your own chilli, most supermarkets will stock vegetable chilli which is accidentally suitable for vegans
Yield; Five servings ( 280kcal per serving) Cook time; 15 minutes
You’ll need;
- Five baked potatoes, sliced in half with the flesh removed
- Around 400g/14oz of chilli (one 400g/14oz tin, or two servings as stated in my recipe above will suffice)
- 70g/2.5oz non-dairy cheese
- Two spring onions, thinly sliced
Method;
- Lay the potato skins out onto a lined baking tray, you can use the flesh to make mashed potato, potato pancakes or use to thicken soups with
- Spoon the chilli onto each potato skin, being careful not to overfill. Then top with the cheese and spring onion
- Bake in the oven at 200ºC/180ºC fan assisted/400ºF for 15 minutes, or until the cheese is melted. Leave to stand for a couple of minutes before serving
Bethany's Vegan Kitchen 