Tex-Mex Twice Baked Potato Skins (Vegan)

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How do you feel about potato skins?

Tex-Mex Twice Baked Potato Skins (Vegan) (3) We have this family friend, Brian, that was born in the States and now lives in  Santiago. Anyway, he dropped in for a visit last week on his way through town with a coworker of his and they stayed the night. His coworker, Leo, is this very Chilean man, oh and he loved my shower by the way (funny and weird at the same time). It’s always fun for me to have fresh people to feed, so I hope the things I served didn’t seem too strange to Leo because there is such a difference in the food here.

Tex-Mex Twice Baked Potato Skins (Vegan) (10) In fact, during our conversation, my family’s recent event when we had 5 gabillion people in our house came up. You may remember me mentioning it. It was a mixed group of Gringos and Chileans but we decided to serve chili and baked potatoes with skins on, something that I thought would be pretty mild on the culture shock meter because it’s a typical southern dish that’s known all over the US. I mean you’ve eaten that right?

Tex-Mex Twice Baked Potato Skins (Vegan) (8) Well, Leo seemed to reconfirm what we already figured out at the gathering, Chileans just think skin on potatoes is weird. He said they think of it as being comparable to eating a banana with the peel. But I happen to think that mayo on hot dogs and putting olives into everything with the pits still in is strange too, so I think that makes us pretty square.

Tex-Mex Twice Baked Potato Skins (Vegan) (7) Oh well, so I’m probably not going to be able to start a mass awaking in this country of the fact that potato skins are actually really good, but I can at least share this recipe with you guys because you get it.

Tex-Mex Twice Baked Potato Skins (Vegan) (4) Okay, and I think I can guess what you’re thinking now, where is the meat and cheese? I am definitely not averse to piling it on high, I mean I think this, and this, and this, oh and this, are all reasonable proof that I’m no vegan.

Tex-Mex Twice Baked Potato Skins (Vegan) Honestly, the reason I kept these vegan was simply a case of what killed the cat. I just wanted to see if they would still be amazing without the key ingredients of beef and cheddar to prove to myself, and whoever else cared to know, that tater skins are bomb no matter what. I think I did prove it too! These are so good that you don’t miss it and yet they are childishly simple.

Tex-Mex Twice Baked Potato Skins (Vegan) (2) I’m not saying you can’t add to these though. By all means, go crazy and add sausage, bacon, handfuls of cheese, whatever you think these could use. Oh and some cilantro would be great too, I would have added it but I was out of it when I made these. You should definitely throw some on yours though, yum!

Tex-Mex Twice Baked Potato Skins (Vegan) (6) Tex-Mex Twice Baked Potato Skins (Vegan) (5)

Tex-Mex Twice Baked Potato Skins (Vegan)

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour, 25 minutes

Yield: 4 - 6


  • 6 - 8 medium potatoes (about 3 pounds)
  • 2 tablespoons olive oil
  • 1/2 cup sweet whole kernel corn
  • 1/2 cup cooked black beans
  • 1/2 cup diced tomatoes
  • 1 jalapeño pepper, minced
  • 1/2 to 1 cup guacamole for serving (optional)
  • Taco Seasoning:
  • 1/4 teaspoon oregeno
  • 1/4 teaspoon paprika
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/4 teaspoon black pepper


  1. Preheat oven to 400 degrees F (200 C). Scrub potatoes and dry then pierce with knife in a few places and wrap in aluminum foil. Bake for 45 minutes to 1 hour or until soft when squeezed. Remove from oven and allow them to cool enough to handle. Cut them in half lengthwise and use a spoon to scoop out center leaving a little bit of flesh. (You can make mashed potatoes with the rest, Yay!)
  2. Mix taco seasoning in a small bowl. Brush both sides of potatoes with oil, place potatoes face-down on lined baking tray, and sprinkle with seasoning mix. Bake for about 10 minutes until skins start to crisp then remove pan from oven, flip them over onto their backs and fill each skin with tomatoes, corn, black beans, jalapeños, and additional taco seasoning. Bake for another 10 minutes until edges are crisp.
  3. Remove from oven and cool for about 5 minutes, then top with guacamole if desired and serve warm.


Meat and/or cheese make great additions for these if you aren't a vegan. Throw in some ground beef to the filling or sprinkle cheddar cheese and broil for a few minutes.

Tex-Mex Twice Baked Potato Skins (Vegan) (9)

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  1. jaime says

    loved these! i followed your method but made my own filling and i used my own homemade taco seasoning mix i keep on hand. of course i didn’t measure anything but i used frozen corn, black beans, pepper and onions mixed with taco seasoning for the filling. oh and cheese on top. they were a huge hit, thanks for the inspiration!

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