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Bubble 'n' squeak loaded potato skins recipe

6 ratings

These loaded skins are filled with fluffy potato, mixed with finely shredded leeks and sprouts, vegan cheese and crispy Richmond meat-free streaky bacon. Serve with a green salad for a hearty midweek meal. See method

Serves 4
25 mins to prepare and 1 hr 25 mins to cook
365 calories / serving
Vegan
Vegetarian
Dairy-free

Ingredients

4 baking potatoes, halved lengthways
1 tbsp vegetable oil
4 rashers Richmond Meat-Free Smoked Bacon
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

Perfect with:

Richmond Meat-Free Smoked Bacon Rashers
Enjoy the flavour of bacon on a plant-based diet.

Shop ingredients

If you don't have any leeks, try using spring or white onions instead

Each serving contains

Energy
1535kj
365kcal 18%
Fat
12g 17%
Saturates
5g 25%
Sugars
5g 5%
Salt
0.9g 15%

of the reference intake
Carbohydrate 54.4g Protein 10.2g Fibre 7.7g

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 bacon 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 bacon bits 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 meat-free bacon bits.
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.

See more Vegan recipes

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.

*Swap for regular yoghurt and cheese if you prefer.