Crispy Potato Skins
These crispy potato skins are perfectly seasoned and loaded with dairy free cheddar, crispy bacon, sliced green onions, and finished with a drizzle of tangy malt vinegar aioli. Wether you’re serving them as a classic appetizer or a fun game day snack, these potato skins deliver on flavor without any dairy.
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Why you’ll love these crispy potato skins
A few weeks ago, I was stuck trying to figure out what to make for my friends that were coming over. So I scoured through recipe lists on my favorite blogs, but I couldn’t decide on anything. Then I saw this delicious-looking recipe for nacho loaded potato skins. I really wanted to make them, but it’s kind of hard to find refried beans here – and I was not about to make my own just for the recipe. So I opted for classic potato skins instead.
Making your own potato skins is definitely time-consuming, but well worth the effort. And besides the amount of time it takes, the process is fairly simple. Start with about 8 small/medium potatoes. Scrub them thoroughly and then brush the skins with olive oil and sprinkle them with salt and pepper. I use more salt and pepper than I would normally want because a bit of it comes off as you go.
If you like this recipe, you have to try this healthy buffalo chicken dip, and these hot honey lemon pepper chicken wings and these smoked deviled eggs.
Searching for more potato recipes? the BEST dairy free mashed potatoes / roasted duck fat potatoes / dairy free cheesy potatoes / vegan scalloped potatoes
Ingredients:
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
- Potatoes – Go for russet potatoes for this recipe—they have a thick skin that crisps up nicely, and their fluffy insides scoop out easily. Look for small to medium-sized potatoes since they’re easier to handle and serve, and make sure to scrub them clean before baking since you’ll be eating the skin.
- Vegan cheddar shreds – You can use your favorite dairy free or plant-based cheddar alternative. We love to use Daiya Dairy-Free Cheddar Shreds for recipes like this.
- Coconut yogurt – Make sure to opt for plain, unsweetened coconut yogurt, or choose your favorite plant-based sour cream. Our favorite unsweetened yogurt is So Delicious Dairy Free – the green one!
- Malt vinegar – If you need to make this recipe gluten-free, be sure to check your vinegar label—most malt vinegars are made from barley and may contain gluten, but gluten-free versions are available. If you can’t find one, you can substitute with apple cider or rice vinegar.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make these crispy potato skins
Bake the potatoes. Bake the potatoes for about 1 hour in a 350°F (180°C) oven on a parchment-lined baking sheet. Don’t forget to pierce them with a fork a few times before putting them in. When they’re finished, take them out and let them cool for a bit before you scoop the insides out. Turn up the oven’s heat to 400°F (200°C).
Make the aioli. While the potatoes are baking, grab a small mixing bowl and add in all your aioli ingredients. Whisk together until the aioli is smooth and creamy, then set it aside until you’re ready to serve.
Scoop and bake. Carefully cut each potato in half and scoop the potato out of the skins – the potato skins will rip if you are too rough with them. Leave a little bit of the potato to keep the skins strong.
On the same parchment-lined baking sheet, line up the skins and top them with the bacon pieces and the vegan cheddar shreds. Pop the potato skins back in the oven for about 20 minutes or until they’re nice and crispy and the cheese has fully meltede. Allow them to cool for about 5 minutes or so.
Garnish and serve. Drizzle with malt vinegar aioli and top with sliced green onions before serving.
More dairy free appetizer recipes: fried pickle dip / air fryer crab cakes / bacon wrapped water chestnuts / beer battered onion rings
Ingredients
- 12 small-medium-ish baking potatoes
- 1 cup vegan cheddar shreds
- 1/2 pound cooked bacon about 1 cup
- 3 green onions thinly sliced
- 1/2 cup mayonnaise
- 1/4 cup unsweetened, plain coconut yogurt or vegan sour cream
- 1/4 cup malt vinegar
- 1 clove garlic minced
- 1 tablespoon Dijon mustard
- Salt & pepper to taste (used a pinch of coarse salt)
Instructions
- Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Rub potatoes with olive oil and season liberally with salt and pepper. Piece potatoes with a fork and bake for 1 hour.
- While the potatoes are baking, combine the aioli ingredients in a small bowl, whisk until smooth, and set aside.
- Remove potatoes from oven and allow potato skins to cool for 10 minutes. Raise oven heat to 400°F (200°C).
- Carefully slice potatoes in half and scoop out the center with a spoon.
- Fill potato skins with vegan cheese shreds and bacon pieces. Return skins to oven for 10 minutes, or until cheese has melted.
- Before serving, drizzle with malt vinegar aioli and top with green onions.
These potato skins look FABULOUS! I love all the fixins! 🙂