Stuffed Potato Skins

Serves 2
Prep Time 10 mins
Cook Time 70 mins

I invented these by accident, but I truly believe accidents are a good thing, apart from pregnancy.


  • 2 large baking potatoes
  • 1/2 packet silken tofu (about 170g)
  • 1 clove garlic (or 1 tsp garlic powder)
  • 2 chopped spring onions (or 1 tsp onion powder)
  • 1 tbsp tomato paste
  • 1 tbsp apple cider vinegar
  • 1 tsp yellow mustard
  • 2 tbsp nutritional yeast
  • 1 can beans (chickpeas or butterbeans are beany good)
  • pinch salt and pepper


Wash the potatoes and prick all over, being careful of your fingers. If you start bleeding at this stage then it’s kind of game over. Stick them in a hot oven for 1 hour to get nice and crispy.

Blend up the silken tofu with the garlic, onions, tomato paste, vinegar, mustard and nutritional yeast until smooth. Set aside.

In a large bowl pour in the drain beans and mash with a potato masher, or fork. Don’t get mad aggressive about it, they each may look like your ex boyfriend’s head but remember- they’re just chickpeas! Just a little mashy will do.

When the potatoes are ready take them out and slit them down the middle. Spoon out all the fluffy potato (I burnt my fingers doing this because I have no patience. Have fun!) Spoon the insides into the bowl of beans and do more mashing. Go on, mash your ex boyfriend’s head. Feels so good, for you and the chickpeas.

Stir in the creamy tofu sauce and salt and pepper. Then spoon this back into the empty potato skins on the baking tray.

Throw these back in for ten minutes to heat up and get crispy on the outside, then stuff your face like you stuffed those skins!


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