Loaded Dill Pickle Vegan Potato Skins

These loaded potato skins are the perfect vegan appetizer for game day! Thank you to our friend @theallnaturalvegan for this delish recipe!

Servings: 4-6

Prep Time: 20 minutes

Cook Time: 19 minutes


● 1 russet potatoes 
● 1 container of Good Foods Dill Pickle Chip Dip 
● Vegan mozzarella cheese
● Chives
● Tempeh bacon bits – smoked paprika, maple syrup, soy sauce, onion powder, garlic powder


  1. Preheat the oven to 375°F (190°C).
  2. Wash potatoes thoroughly to remove any dirt. Using a fork, pierce the potatoes a few times to allow steam to escape during baking.
  3. Place the potatoes directly on a baking sheet and bake potatoes for about 45-60 minutes, or until they are tender when pierced with a fork. Remove the potatoes from the oven and let them cool slightly.
  4. Slice the baked potatoes in half lengthwise. Carefully scoop out the inside of the potato halves, leaving a thin layer of potato flesh attached to the skin. Reserve the scooped-out potato for another use, such as mashed potatoes.
  5. Assemble the Potato Skins. Fill each of the potato skin with a generous dollop of the Good Foods Dill Pickle Chip Dip and a sprinkle of vegan cheese. Place the filled potato skins back in the oven for 10-15 minutes or until the cheese is melted and bubbly and the edges of the cooked potatoes are golden brown.
  6. While the potato skins are baking, cut the tempeh into thin slices. In a bowl, combine the tempeh slices with smoked paprika, maple syrup, soy sauce, onion powder, and garlic powder. Mix until completely coated. Place the tempeh onto a baking sheet and place in the oven and bake for 5-7 minutes or until firm. Remove the tempeh from the oven and allow to cool for 1-2 minutes. Cut into thin slices.
  7. Remove the potato skins from the oven and let them cool slightly. Garnish with fresh chives and a generous sprinkle of tempeh bacon bits.

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