Loaded Dill Pickle Vegan Potato Skins

Get ready for the ultimate vegan appetizer with these Loaded Dill Pickle Vegan Potato Skins. This delicious snack or appetizer combines the irresistible crunch of baked potato skins with the tangy zing of dill pickles. Packed with plant-based goodness and bold flavors, these loaded potato skins are a true crowd-pleaser for any occasion. 

Making vegan appetizers that everyone will enjoy can sometimes be a struggle. I have always had success when serving my Butternut Squash Dip and my Quinoa Cowboy Caviar, however, I wanted to make something that was bite-sized that everyone could enjoy for game day, holidays, or weekend parties, and that's exactly what these dill pickle potato skins are! 

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• Loaded Dill Pickle Vegan Potato Skins Ingredients:
• How To Make This Vegan Potato Skins Recipe:
• Substitutions: 
• Variations:
• Equipment:
• Storage:
• Top Tip:
• Frequently Asked Questions:
• Related Vegan Appetizers:
• Loaded Dill Pickle Vegan Potato Skins
• More Vegan Potato Recipes:
• Reviews

Loaded Dill Pickle Vegan Potato Skins Ingredients:

I absolutely love these vegan potato skins for a quick and easy appetizer. They are made with simple ingredients that you can pick up at any of your local grocery stores.

Vegan Potato Skins:

• Russet Potatoes - These potato skins serve as the hearty base of your dish, offering a satisfying crunch and a source of complex carbohydrates, providing sustained energy for your body.
• Good Foods Dill Pickle Chip Dip - This dip adds the signature tangy and zesty dill pickle flavor and a delicious creamy texture, which elevates the overall taste of these vegan potato skins and makes them irresistibly savory. I absolutely love Good Foods dips because they are made with clean and simple ingredients, and they taste absolutely amazing. They are a perfect appetizer on their own, or you can take it up a notch and make a delicious vegan appetizer like this one.
• Vegan Mozzarella Cheese - Vegan cheese plays a pivotal role by adding a creamy and cheesy texture, crucial for the authentic loaded potato skin experience, and it's dairy-free, making it an excellent alternative for those with dietary restrictions. Make sure to choose a cashew milk-based vegan cheese to avoid highly processed oils.
• Fresh Chives - Fresh chives not only contribute to the dish's visual appeal but also provide antioxidants, supporting your overall health and well-being through their potential to reduce oxidative stress. 

Tempeh Bacon Bits:

• Tempeh - Tempeh creates a delicious vegan bacon substitute. It offers a plant-based protein source that supports muscle health and adds a hearty, bacon-like element to your dish. Make sure to stock up so you can make my Tempeh Banh Mi too!
• Smoked Paprika - The inclusion of smoked paprika provides a rich, smoky flavor to your tempeh bacon bits, replicating the smokiness often associated with traditional bacon. You can also use liquid smoke, however, I find smoked paprika creates a better flavor.
• Maple Syrup - Maple syrup brings a touch of sweetness to the tempeh, balancing the flavors and offering a natural sweetener that is a healthier alternative to refined sugars.
• Soy Sauce - Soy sauce not only enhances the umami quality but also adds a savory depth, contributing to the overall flavor profile of your tempeh bits.
• Onion Powder - Onion powder introduces savory and aromatic notes, enhancing the overall taste and balance of your vegan bacon bits.
• Garlic Powder - The addition of garlic powder infuses your tempeh with a delightful garlic kick, elevating the umami flavor profile of your dish.

See the recipe card for quantities.

How To Make This Vegan Potato Skins Recipe:

These crispy potato skins make for a delicious vegan appetizer or game day snack because they are quite easy to make and guaranteed to be a hit with all. 

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C).
2. Prepare the Potatoes:
   • Wash potatoes thoroughly to remove any dirt.
   • Using a fork, pierce the potatoes a few times to allow steam to escape during baking.
3. Bake the Potatoes:
   • Place the potatoes directly on a baking sheet and bake for about 45-60 minutes, or until they are tender when pierced with a fork.
   • Remove the potatoes from the oven and let them cool slightly.
4. Cut and Scoop:
   • Slice the baked potatoes in half lengthwise.
   • Carefully scoop out the inside of the potato halves, leaving a thin layer of potato flesh attached to the skin. Reserve the scooped-out potato for another use, such as mashed potatoes.
5. Assemble the Potato Skins:
   • Fill each of the potato skins with a generous dollop of the Good Foods Dill Pickle Dip and a sprinkle of vegan cheese.
   • Place the filled potato skins back in the oven for 10-15 minutes or until the cheese is melted and bubbly and the edges of the cooked potatoes are golden brown.
6. Prepare the Tempeh Bacon Bits:
   • While the potato skins are baking, cut the tempeh into thin slices.
   • In a bowl, combine the tempeh slices with smoked paprika, maple syrup, soy sauce, onion powder, and garlic powder. Mix until completely coated.
   • Place the tempeh onto a baking sheet and place in the oven, and bake for 5-7 minutes or until firm.
   • Remove the tempeh from the oven and allow to cool for 1-2 minutes. Cut into thin slices.
7. Garnish And Serve:
   • Remove the potato skins from the oven and let them cool slightly.
   • Garnish with fresh chives and a generous sprinkle of tempeh bacon bits.

Hint: You can also air fry these vegan potato skins. Once the potatoes have baked and they have been filled with the dill pickle dip and the vegan cheese, place a single layer of them in the air fryer basket and air fry on high for 5-10 minutes. 

Substitutions: 

There are a handful of easy substitutions that can be made to these vegan loaded potato skins if needed. Here are some of the common ones. 

• Green Onions - You can use fresh green onions in place of the fresh chives for similar results. 
• Potatoes - You can replace the russet potatoes with sweet potatoes, Yukon gold potatoes, or smaller potatoes like fingerling potatoes for a bite-sized variation.
• Tofu - You can make tofu bacon in place of the tempeh bacon if you prefer. Tofu bacon will take much longer to cook (15-20 minutes), and I recommend using extra firm tofu.
• Vegan Cheese - You can use vegan cheddar in place of the vegan mozzarella for another cheese variation.  

If you have any questions about a particular substitution not listed, make sure to leave a comment, and I'll get back to you as quickly as possible!

Variations:

I love these loaded potato skins because there are so many easy variations that can be made to them to make them your own and mix them up.

• Spicy - You can mix in some hot sauce and chili powder into the potato filling for a spicy variation.
• Dip - You can use any of Good Foods' dips for a variety of variations. Their queso dip (which I use in my Cheesy Veggie Enchiladas) with black beans is another delicious variation I love to make. 
• Tomato and Herbs - Adding a variety of fresh herbs and sun-dried tomatoes for a delicious Italian variation. 
• Extra Crispy Potato Skins - Coat the potato skins in a thin layer of olive oil on the outsides and insides of the potatoes for an extra crispy variation. 

Equipment:

Equipment can always impact how a recipe turns out. Here's what I recommend using for this vegan potato skin recipe:

1. Baking Sheet - A baking sheet or oven-safe tray is necessary to place the potato skins on while baking.
2. Fork - A fork is used to pierce the potatoes before baking to allow steam to escape.
3. Knife - You'll need a knife for slicing the baked potatoes in half and for slicing the tempeh.
4. Mixing Bowl - A mixing bowl is used to combine the tempeh bacon bits ingredients.
5. Oven Mitts - Oven mitts are essential for safely handling hot baking sheets and potato skins when taking them in and out of the oven.

Storage:

These loaded potato skins are great because the leftovers are super easy to store, or you can prepare them ahead of time and reheat them when it's game time.

 If you are storing any leftovers, I recommend storing them in an airtight container. If you are prepping them for later, I recommend storing them in an airtight container as well. The only difference is I recommend storing the vegan bacon bits separately and adding them and the chives after reheating and right before serving. 

I would not recommend freezing the leftovers. 

Frequently Asked Questions:

Related Vegan Appetizers:

Looking for other delicious vegan appetizer recipes like this? Try these:

If you try this Loaded Dill Pickles Vegan Potato Skins Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Make sure to share it on social media and tag @theallnaturalvegan to be featured! Thank you for supporting The All Natural Vegan!

More Vegan Potato Recipes:

Looking for more vegan recipes with potatoes? Check out some of the other recipes on my website.