Loaded Enchilada Potato Skins (Vegan+GF)

Put a new spin on your classic potato skins with this Mexican inspired version.

Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 8 - 10 servings


  • 6 - 8 medium potatoes about 3 pounds
  • 1 tablespoon olive oil
  • 1 large tomato diced
  • 1 small onion diced
  • 2 cups enchilada sauce Be sure it's V+GF if needed
  • salt and pepper to taste
  • 1 cup non-dairy shredded "cheddar cheese" such as Daiya
  • 1/4 pitted black olives sliced (optional)

Optional toppings for serving:

  • lime juice
  • cilantro
  • plain non-dairy yogurt
  • guacamole


  1. Preheat oven to 400 degrees F (200 C). Scrub potatoes and dry then pierce with knife in a few places. Place them on a baking tray (or just directly on the oven racks) and bake for 45 minutes to 1 hour, or until they feel soft when squeezed.
  2. While the potatoes are baking, heat oil In a large skillet over medium high heat and add tomatoes and onion. Cook for 2 to 3 minutes. Once softened add the enchilada sauce, and season to taste with salt and pepper.
  3. Remove potatoes from oven and allow them to cool enough to handle. Cut them in half lengthwise and use a spoon to scoop out center leaving a little bit of flesh. (Reserve the centers for another use. You can make mashed potatoes, Yay!) Brush both sides of potatoes with oil, place potatoes face-down on lined baking tray, and sprinkle with salt and pepper. Bake for about 10 minutes until skins start to crisp then remove pan from oven and flip them over onto their backs.
  4. Divide the filling mixture between the potato skins and top them with the "cheese" and, if desired, black olives. Return the pan to the oven and bake for about 5 more minutes until the cheese starts to brown. Remove from oven and cool for at least a few minutes before serving with desired toppings.