Smoked Paprika Cheesy Bean Potato Skins (Vegan)
The ultimate comfort food, these Smoked Paprika Cheesy Bean Potato Skins have a tender potato skin filled with tasty smoked paprika beans with a cheesy middle. They are vegan, gluten-free and so easy to make.
It’s been a very long time since I’ve enjoyed a potato skin, even longer since I’ve had a cheesy one, so these were such a joy to make. They are easy, vegan, gluten-free and have that real nostalgic vibe about them. They just make you smile to eat as they are comforting and cosy, too. Plus they are packed with vegetables and good for you ingredients.
How delicious are these Smoked Paprika Cheesy Bean Potato Skins?
They are pretty special:
- Smoked and warming
- Cheesy and tomatoey
- Herby and saucy
- Easy to make in a few steps
- Healthy and wholesome
- Vegan, gluten-free and nut-free
- Nostalgic, cosy and comforting
- Great for making ahead and for meal prep
If you want to go ahead and make these potato skins, read on for the recipe card or first, let’s discuss the ingredients and method in more detail.
What ingredients do I need?
For the tomatoey bean filling:
- Olive oil: for frying the mix, or you can use your preferred oil.
- Red onion: I prefer red onion for the sweeter flavour and lovely colour, but white/brown onion will also work.
- Garlic: I just love garlic and no meal is complete without it. Fresh is best here.
- Red pepper: or you can use any colour of bell pepper like orange, yellow or green. Chop this small to add some veggie goodness to the bean mix.
- Chopped oregano: I just love fresh oregano; the smell and flavour just take me back to days in the garden but dried oregano will also work.
- Hot smoked paprika: one of my favourite spices to use in savoury dishes. This dish originally used a tomato and smoked paprika sauce (info below) so this is added in case you use regular tomato sauce.
- Chilli flakes: optional for a bit more heat.
- Cannellini beans: or you can use haricot, mixed beans or chickpeas for the filling. Any small bean is great here for stuffing into the potato skins.
- Tomato and Smoked Paprika Sauce: the recipe for these Smoked Paprika Cheesy Bean Potato Skins was originally inspired by the new Heinz Made for Veggiez sauce which has so much flavour but I want to make sure you can make this delicious recipe without it too, so use the hot smoked paprika mentioned above to add a similar flavour.
- Tomato passata: for a lovely rich tomato sauce. Passata is much richer and thicker than chopped tomatoes so I don’t suggest swapping this. You can often find flavoured passata like garlic and herb or chilli which would well for this recipe.
- Dairy-free cheese: grate the cheese and add a small amount to each skin while baking.
As for the potatoes and topping:
- Potatoes: any medium to large potatoes are great here. I am no expert on types of potato and as long as they are sturdy, they will work here. Sweet potatoes tend to soften too easily so I’d stick to white potatoes jacket/baking potatoes.
- Thick yoghurt: my favourite dairy-free yoghurt is unflavoured coconut yoghurt but other Greek-style yoghurts will work.
- Lime juice: or you can use lemon juice. When mixed with the yoghurt this makes a quick sour cream style garnish.
- Fresh herbs: like parsley or coriander are great for adding some colour on top.
- Sesame seeds: I think a little crunch on top is also important. Or you can use chopped nuts or other seeds.
- Salad: as these Smoked Paprika Cheesy Bean Potato Skins are so hearty and delicious you only need a little side salad to serve alongside these.
How do I make these Smoked Paprika Cheesy Bean Potato Skins?
The method is simple but does take some time so think ahead (look at the three photos above for a visual representation of the key steps):
- Par-boil the potatoes: this softens the potatoes enough to be able to make them into skins.
- Allow to cool then slice in half and scoop out the middle: leave a good border around the edges to support all the filling.
- Save the insides: you can use these for homemade gnocchi or drizzle with olive oil, salt and pepper and roast till crispy (at 160Fan/180*C).
- Brush with olive oil: and roast the skins till golden and crispy at the edges.
- Meanwhile make the filling: fry off the onion, garlic and pepper then add the seasoning, beans and tomato sauces. Simmer for 15 minutes until rich and saucy.
- Fill the potato skins with the beans: then add on some vegan cheese and top with more beans.
- Bake until warm and the cheese has melted: and then they are ready.
- Serve with salad: or any other sides.
Are these potato skins gluten-free and nut-free?
Yes these are crowd-pleasing potato skins as they are gluten-free and nut-free just check that your cheese is not nut-based, where needed.
What else can I serve these with?
These Smoked Paprika Cheesy Bean Potato Skins are also great as snacks or canapés alongside other finger food or at buffets, potlucks or picnics. Serve them alongside a Garlicky Tahini Kale Salad, Easy Homemade Flatbreads or Hummus Pesto and Tomato Puff Pastry Tarts.
How long will these last?
Once filled and baked, the skins are good to keep in the fridge in a sealed container for 2-3 days or you can keep the skins and beans separate until needed. You can freeze the beans for up to 1 month.
I love these potato skins, what other recipes can I make?
I hope you will love these delicious Smoked Paprika Cheesy Bean Potato Skins and for more savoury recipe inspiration, how about my:
- Red Pepper and Sun-Dried Tomato Chickpea Shakshuka
- Easy Vegan Pumpkin Mac and Cheese
- Chipotle Jackfruit Bowls with Charred Peppers and Corn
- Smashed Chickpea Crunch Wraps
- Peanut Butter Stay Tofu Bowls
Smoked Paprika Cheesy Bean Potato Skins (Vegan Gluten-Free)
The ultimate comfort food, these Smoked Paprika Cheesy Bean Potato Skins have a tender potato skin filled with tasty smoked paprika beans with a cheesy middle. They are vegan, gluten-free and so easy to make.
Ingredients
- For the Potatoes:
- 4 medium-large potatoes
- 2 tbsp olive oil
- Salt For the Smoked Paprika Cheese Beans:
- 1 tbsp olive oil
- 1 red onion, small dice
- 3 garlic cloves, crushed
- 1 red pepper, small dice
- 1 tsp freshy chopped oregano (or ½ tsp dried oregano)
- ½ – 1 tsp hot smoked paprika (omit if using smoked paprika sauce)
- ¼ tsp chilli flakes, optional
- 1 tin cannellini beans (drained weight 240g)
- 150g tomato and smoked paprika sauce or extra tomato passata
- 150g tomato passata
- 40g dairy-free cheese, grated To Garnish:
- 80g thick dairy-free yoghurt e.g. coconut
- ½ lime, juiced
- Fresh parsley
- Sesame seeds
- Salad
Directions
- Prepare the potatoes: bring a large pan of water to the boil and add the potatoes. Once bubbling again, boil the potatoes for 15-20 minutes, until just tender in the middle but still firm. Drain and allow to cool for 30 minutes, until cool enough to handle. Scoop out the middle of the potatoes leaving a thick border all around the skin.
- Preheat the oven to 160Fan/180*C and brush the edges and insides of the potato skins with the olive oil. Sprinkle with salt and bake for 30 minutes, turning the tray halfway through so they cook evenly. The skins will be golden and crisp.
- Meanwhile, prepare the beans: heat the olive oil in a large frying pan and add the onion, garlic and red pepper. Fry for 10 minutes, until softening then add the chopped oregano, hot smoked paprika (if using) and chilli flakes and fry for 1 minute. Add in the drained cannellini beans, tomato smoked paprika sauce and the tomato passata (or use all tomato passata). Stir well, bring to the boil them simmer over a medium heat for 15 minutes. Season with salt and pepper.
- When the potatoes and beans are ready, divide most of the beans between the 8 potato skins, top with some cheese and cover with the remaining beans. Bake for 10-15 minutes more, util golden and bubbling.
- Prepare the sour cream by stirring together the yoghurt and lime juice.
- Serve the potato skins topped with some of the sour cream, some herbs, sesame seeds and chilli flakes with a plate of salad.
I look forward to hearing what you think of these Smoked Paprika Cheesy Bean Potato Skins so please let me know in the comments below. If you do make these potato skins, I would love to see them so please tag me in your bakes, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With potato skin love x
p.s. The original recipe was created with Heinz although this blog post is not sponsored, and all opinions are my own.
Sounds wonderful!
I hope you’ll love them jessica! Such a tasty dinner
Thank you!