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Bubble 'n' squeak loaded potato skins recipe

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


  • 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 RashersEnjoy the flavour of bacon on a plant-based diet. 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

  • 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


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Line a large baking tray with baking parchment. ​ 
  2. 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.​ 
  3. 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. ​ 
  4. 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. ​ 
  5. 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.​ 
  6. Bake in the oven for 15-20 mins until the cheese​ is melted and the potatoes are piping hot. ​ 
  7. 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.

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