Crispy Black Bean Potato Skins (Vegan)

November 20, 2019

A great dish for entertaining that works well with sweet potatoes too.  Created by @laurenmelissa_baker


1 kg baby potatoes

2 tbsp plant based Nuttelex

salt (to taste)

1/2 tin of corn

3 tbsp spring onions, finely chopped

1 lime.

400g g canned black beans, washed and drained

1 tub of hummus


1Preheat the oven to 200°C fan forced.

2Line a baking tray with greaseproof paper.

3Pierce the potatoes with a fork and cook them whole for 1 hour.

4Remove the potatoes from oven and leave until cool enough to handle. Leave the oven on.

5Cut each potato in half.

6Scoop cooled potato flesh out of the halved potatoes, leaving 1.5cm of potato in the skins. Brush the inside and outsides with the melted Nuttelex, and sprinkle over salt.

7Place the potatoes, scooped side up, and cook for 10 minutes.

8Flip over and cook for another 10 minutes before removing from the oven.

9To make the filling, stir together the corn, spring onions, lime juice from half the lime and black beans. Season with salt.

10Fill each potato skin with a smothering of hummus, then load with the black bean mix.

11Serve fresh, with the rest of the lime sliced.