If you’re a sweet potato lover, then you will most definitely fall in love with this unique recipe for loaded sweet potato skins! It’s simply amazing – just make it and see for yourself!
If I had to ask you what your favorite side dish is, would I be wrong to assume that it has something to do with potatoes? Well, it was a wild guess! 🙂 But it comes from the fact that there are so many types of potatoes, and more and more recipes that stem from potatoes. You can do virtually anything with potatoes – cut them up, boil them, fry them, mash them – and pretty much all the results are delicious.
Sweet potatoes are a different breed. I first heard about sweet potatoes when I was young, and my mind went places. Since then, I haven’t looked back. Sweet potatoes are my best lunch friend.
Another turning point in my cooking career was when I figured out that you can make fries out of sweet potatoes. A whole new world of possibilities opened before me! But nothing compares to the time when I finally figured out today’s recipe. Just wait and see!
I was thinking about loaded peppers and how well the vegetable itself was designed with a hollow inside so that you can fill it up with deliciousness. You could never do that with sweet potatoes, I thought to myself. Then I did a double take when I realized I’d been scooping up sweet potato insides ever since I’ve started putting them in my salads.
That is when it hit me. What if I made loaded sweet potato skins? The skins of potatoes are usually parts I don’t use, yet they are perfectly edible. And I could use the insides in the mixture that goes inside the skins.
I tell you, this recipe is something else. It turns your regular old sweet potatoes into a healthy, protein-packed delicious lunch! There are endless combinations of ingredients you could try for this recipe, I’ve just included some that I think would work well together.
The end result is a filling dish that could last you for days if you keep it in the fridge. Since we’re using part of the potato in the mix, you won’t lose any of the nice proteins that come with it. We all know how precious those proteins are in vegan meals! So let’s try to stick to it!
This is a medium difficulty recipe, meaning that it takes a bit of patience and practice to get it right. I wouldn’t dream of discouraging you from trying it, though! I always believed that challenging your comfort zone in the kitchen is the fastest and surest way to get better at your trade. I had challenged myself when I was first starting, I mean hollowing out potatoes as soft as these takes a certain kind of skill if you’re aiming to keep the skins intact! But it’s totally doable! 🙂
I love cooking this recipe for special occasions, but it is also very well suited for a quick lunch if you’re hurrying out and don’t want to eat a three-course meal. Because they’re sweet potatoes, and they replace dessert too, get it?
Jokes aside, this recipe will cover all the nutritional needs that you would normally need a two-course meal to cover. These loaded potato skins are delicious, nutritious, and one hundred percent vegan!
This is a recipe that I haven’t seen done too often in most vegan places. This is to make you feel special if you manage to do it at home!
It’s a good recipe to use in order to introduce your loved ones to the vegan cuisine. The taste is accessible, and I think even kids might like these potatoes. I mean how hard can it be to convince kids to eat something called sweet potatoes, right? It’s a lot better for them than taking them to some random fast-food restaurant.
I hope that your loaded sweet potato skins will turn out amazing and that you’ll enjoy cooking them. Safe to say, if you have any questions or comments about this recipe don’t hesitate to write to me about it. I always love hearing back from you! This being said, I’ll leave you to create and wish you all the best!
- 2 large sweet potatoes
- 100g (½ cup) cooked rice
- 190g (¾ cup) smoked tofu, crumbled
- 1 Tbsp olive oil
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 1 tsp red pepper flakes
- ½ tsp ground cumin
- ½ tsp smoked paprika
- 3 Tbsp veggie stock
- ½ tsp oregano
- ½ tsp chili powder
- For the topping:
- 2 Tbsp vegan shredded cheese
- 2 Tbsp chopped green onion
- 2 Tbsp vegan sour cream
- Wash well the potatoes.
- Place the potatoes in a microwave-safe dish and bake them for about 6 minutes until soft / until a fork comes in easy.
- Heat the oven to 250 C.
- Heat a skillet on medium with a Tbsp of olive oil.
- Add the chopped onion, crushed garlic and saute until fragrant.
- Add the crumbled tofu, red pepper flakes, cumin, paprika, oregano, chili powder and stir to incorporate.
- Cook until it begins to brown.
- Add the veggie stock, salt, and pepper to taste and cook for about 3 more minutes, stirring. Set aside.
- Cut the potatoes lengthwise, mash inside with a fork just to soften.
- Add a Tbsp of rice, a splash of salt and pepper in each and incorporate with a fork.
- Divide the cooked tofu mixture between the potatoes, top with shredded cheese and let broil in the preheated oven for about 7 minutes.
- Top with green onions and vegan cream. Sprinkle with some chili flakes and enjoy!
Amount Per Serving Calories 402Total Fat 22gCarbohydrates 45gFiber 5gSugar 6g