Loaded potato skins
Crisp-skinned baked potatoes with a smoky black bean and melted mozzarella filling, topped with avocado. Hearty, hand-held and easy to pass around for game night.
- Time
- 80 min
- Serves
- 2
- Kind
- Party platters
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegan mozzarella.
Method
- Set the oven to 200°C (180°C fan). Scrub the baking potatoes, prick each one a few times with a fork and rub the damp skins with salt.
- Bake directly on the oven shelf for 50 to 60 minutes, depending on size, until the skins are crisp and a knife slides through to the middle.
- While the potatoes bake, drain and rinse the black beans and mix them in a large bowl with the smoked paprika and a pinch of salt. Grate the vegan mozzarella and slice the spring onions.
- Holding the potatoes in a tea towel, cut them in half lengthways. Scoop about half the flesh from each into the bowl with the beans, leaving a shell 1 cm thick, and roughly mash the filling together.
- Set the skins on a baking tray, pile in the bean filling and top with the mozzarella. Bake for 12 minutes, until the mozzarella has melted and the edges are crisp.
- While they bake, halve, stone and dice the avocado.
- Arrange the skins on a platter and top with the avocado and spring onions. Serve hot.
Tip Do not throw the scooped potato away. What you do not use in the filling can be mashed with a little salt and eaten as a side.
Per portion
| Energy | 1053 kcal |
| Protein | 27 g |
| Carbohydrate | 162 g |
| of which sugars | 8 g |
| Fat | 30 g |
| of which saturates | 17 g |
| Fibre | 29 g |
| Salt | 1.61 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- baking potato6
- black beans1 tin
- vegan mozzarella150 g
- spring onion4
- avocado1
- smoked paprika2 tsp
