Bubble 'n' squeak loaded potato skins recipe
These loaded skins are filled with fluffy potato, mixed with finely shredded leeks and sprouts, vegan cheese and meat-free smoky rashers. Serve with a green salad for a hearty midweek meal.
See method- Serves 4
- 25 mins to prepare and 1 hour 25 mins to cook
- 361 calories / serving
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 4 baking potatoes, halved lengthways
- 1 tbsp vegetable oil
- 4 Tesco Plant Chef meat-free smoky rashers
- 1 medium leek, thinly sliced
- 200g raw Brussels sprouts, finely shredded
- zest of 1 lemon
- 75g Tesco Free From Coconut Oil Alternative To Mature Cheddar, coarsely grated*
- 4 tbsp vegan coconut yogurt*
- 2 tbsp finely chopped chives
- green salad, to serve
Each serving contains
- Energy
- 1520kJ 361.0kcal
- Fat
- 12g
- Saturates
- 5g
- Salt
- 0.9g
- Sugars
- 6g
of the Reference intake
Carbohydrate 49.1gProtein 11.0gFibre 8.5g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Line a large baking tray with baking parchment.
- Lay the potatoes, cut-side down, on the baking tray and prick the bases all over with a fork. Bake in the oven for 55 mins-1 hr, until soft and fluffy in the centre. Cool for 15 mins.
- Meanwhile, heat the oil in a large frying pan over a medium heat. Add the meat-free rashers and cook for 2-3 mins on either side until golden and crisp. Transfer to a plate and, when cool enough to handle, finely chop.
- Add the leek, Brussels sprouts and 3 tbsp water to the frying pan and cook over a high heat for 5 mins, stirring frequently, until bright green and starting to soften. Remove from the heat.
- Scoop most of the fluffy centre of the potatoes into the pan with the greens, add half the lemon zest, half the chopped meat-free rashers and half the vegan cheese. Stir until combined, then spoon back into the potato skins. Transfer to a baking tray and sprinkle over the remaining cheese and chopped meat-free rashers.
- Bake in the oven for 15-20 mins until the cheese is melted and the potatoes are piping hot.
- Serve immediately, topped with a spoonful of the coconut yogurt, a sprinkling of chives, the remaining lemon zest and freshly ground black pepper. Serve two skins per person with a green salad on the side.
- Tip: You can swap the Brussels sprouts for any leafy greens you have to hand. If you don’t have a leek then use an onion or 4 shallots instead.
- Tip: *Swap for regular yoghurt and cheese if you prefer.
- See more Vegan recipes
