Loaded Potato Skins with Creamy Sheese

About this recipe:
Prep. time 15-20 minutes | Cooking time up to 1 hour and 40 minutes | Preheat 180°C | Serves 4
This recipe is a treat from Little Miss Meat-Free, so do not hesitate to go and have a look on her blog filled with plenty of wonderful Vegan recipes.


  • 4 large baking potatoes, scrubbed and pierced

For the Chilli filling:
  • 3 tbsp Tomato Puree
  • 1 tbsp tomato Ketchup
  • 4 tbsp canned Red kidney Beans (~ 1/2 a can)
  • 2 tbsp canned or frozen Sweetcorn
  • 2 Roquito Chilli Peppers
  • 1 tsp mild Chilli Powder
  • Handful of Coriander leaves

For the Creamy Sheese filling:
  • 4 tbsp Original Creamy Sheese
  • Handful of Chives


  • Drain and rinse the beans, the sweetcorn if you're using canned one
  • Rinse and chop the chilli peppers
  • Chop roughly the coriander and chives


  • Bake the potatoes in your preheated hoven on the middle shelf for 60-70 minutes until the skins are crisp. Remove from the oven and set aside to cool (enough so you can handle them).
  • Cut each potato in half and use a spoon to scoop out the fluffy potato filling. Place this soft potato into 2 bowls.
  • To make the chilli potatoes: mix the tomato puree, ketchup, kidney beans, sweetcorn, Roquito chilli peppers, chilli powder and coriander leaves into one bowl of potato. Spoon this into 4 of the potato skins and set aside on a baking tray.
  • To make the Creamy Sheese and chive potatoes: mix the Creamy Sheese and chives into the remaining bowl of potato and combine fully. Spoon into the remaining potato skins and place on the baking tray.
  • Bake the loaded potato skins for 30 mins still at 180C/Gas Mark 4 until the fillings are bubbling and slightly browned.

Products used in this recipe:

Original Creamy Sheese

Other Sheese you could use:

Chives Creamy Sheese