Vegan Loaded Potato Skins with Spinach Artichoke Dip

These Vegan Loaded Potato Skins are perfect for any occasion, whether you’re hosting a party or simply enjoying a cozy night in with your family. The combination of crispy potato skins, creamy spinach artichoke dip, and savory toppings creates a mouthwatering appetizer that’s hard to resist. Plus, they’re completely vegan, so everyone can enjoy them, regardless of dietary preferences.

Number of Servings: 6

Prep Time: 15 minutes

Cooking Time: 1 hour

Total Time: 1 hour 15 minutes

Cuisine: Vegan

Ingredients:

• 3 large russet potatoes
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 batch Vegan Spinach Artichoke Dip (see recipe below)
• Optional toppings: sliced green onions, chopped tomatoes, vegan cheese, vegan bacon bits

Vegan Spinach Artichoke Dip Ingredients:

• 1 cup raw cashews, soaked in hot water for 1 hour
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 cup chopped spinach
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/4 cup nutritional yeast
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

Equipment/Utensils Required:

• Baking sheet
• Mixing bowl
• Blender or food processor

Preparation Steps:

1. Preheat your oven to 400°F (200°C).
2. Scrub the potatoes clean and pierce them several times with a fork. Rub the potatoes with olive oil and sprinkle with salt and pepper.
3. Place the potatoes on a baking sheet and bake for 45-60 minutes, or until tender.
4. While the potatoes are baking, prepare the Vegan Spinach Artichoke Dip. Drain and rinse the soaked cashews, then add them to a blender or food processor along with the olive oil, minced garlic, chopped spinach, chopped artichoke hearts, nutritional yeast, lemon juice, salt, pepper, and red pepper flakes (if using). Blend until smooth and creamy, adding a splash of water if needed to reach your desired consistency.
5. Once the potatoes are cooked, remove them from the oven and let them cool slightly. Cut each potato in half lengthwise and scoop out the flesh, leaving a thin layer of potato inside the skin.
6. Fill each potato skin with a generous spoonful of the Vegan Spinach Artichoke Dip.
7. Place the filled potato skins back on the baking sheet and return them to the oven. Bake for an additional 10-15 minutes, or until the dip is hot and bubbly.
8. Remove the potato skins from the oven and top with your favorite toppings, such as sliced green onions, chopped tomatoes, vegan cheese, and vegan bacon bits.
9. Serve immediately and enjoy!

Nutritional Information (per serving):

• Calories: 257
• Total Fat: 13g
• Saturated Fat: 2g
• Carbohydrates: 29g
• Fiber: 4g
• Protein: 8g

Vitamins and Minerals (per serving):

• Vitamin A: 5.8%
• Vitamin C: 2.4%
• Calcium: 4%
• Iron: 12%
• Folate: 18%

Vegan Loaded Potato Skins with Spinach Artichoke Dip

jenny

Looking for the perfect appetizer to impress your guests? These Vegan Loaded Potato Skins with Spinach Artichoke Dip are an absolute crowd-pleaser! Packed with flavor and loaded with wholesome ingredients, they're a healthier take on the classic potato skins.

Print Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Appetizer

Cuisine vegan

Servings 6 servings

Calories 257 kcal

Ingredients

  

• 1 cup raw cashews soaked in hot water for 1 hour
• 1 tablespoon olive oil
• 2 cloves garlic minced
• 1 cup chopped spinach
• 1 can 14 oz artichoke hearts, drained and chopped
• 1/4 cup nutritional yeast
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes optional

Instructions

 

• Preheat your oven to 400°F (200°C).
• Scrub the potatoes clean and pierce them several times with a fork. Rub the potatoes with olive oil and sprinkle with salt and pepper.
• Place the potatoes on a baking sheet and bake for 45-60 minutes, or until tender.
• While the potatoes are baking, prepare the Vegan Spinach Artichoke Dip. Drain and rinse the soaked cashews, then add them to a blender or food processor along with the olive oil, minced garlic, chopped spinach, chopped artichoke hearts, nutritional yeast, lemon juice, salt, pepper, and red pepper flakes (if using). Blend until smooth and creamy, adding a splash of water if needed to reach your desired consistency.
• Once the potatoes are cooked, remove them from the oven and let them cool slightly. Cut each potato in half lengthwise and scoop out the flesh, leaving a thin layer of potato inside the skin.
• Fill each potato skin with a generous spoonful of the Vegan Spinach Artichoke Dip.
• Place the filled potato skins back on the baking sheet and return them to the oven. Bake for an additional 10-15 minutes, or until the dip is hot and bubbly.
• Remove the potato skins from the oven and top with your favorite toppings, such as sliced green onions, chopped tomatoes, vegan cheese, and vegan bacon bits.
• Serve immediately and enjoy!

Notes

Nutritional Information (per serving):

• Calories: 257
• Total Fat: 13g
• Saturated Fat: 2g
• Carbohydrates: 29g
• Fiber: 4g
• Protein: 8g

Vitamins and Minerals (per serving):

• Vitamin A: 58%
• Vitamin C: 24%
• Calcium: 4%
• Iron: 12%
• Folate: 18%

Keyword Appetizer, vegan