Loaded Jackfruit Potato Skins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: Vegan
Serves: 4 servings
Ingredients
  • 6 small russet potatoes, baked and cooled
  • 2 Tbsp vegan butter, melted
  • ½ tsp sea salt
  • ¼ tsp garlic powder
  • ¼ tsp black pepper
  • 1 can Natures Charm jackfruit confit
  • 2 Tbsp sliced green onions
  • 1 cup shredded vegan cheddar
  • vegan sour cream for serving
Instructions
  1. Cut the potatoes in half lengthwise. Using a small spoon, scoop out the flesh leaving a ¼-inch thick shell.
  2. In a small bowl, combine melted butter, sea salt, garlic powder and pepper. Brush the inside and outside of the potatoes with the butter mixture.
  3. Place potatoes cut side down in a baking dish or 9×13 inch pan. Bake for 15 minutes. Air fry for 10-12 minutes. (400F for both)
  4. Flip potatoes over and bake or air fry for an additional 5 minutes or until slightly browned and crisp.
  5. While the potato skins cook, prepare the jackfruit. Add the contents of the can to a pan over medium high heat. Shred the jackfruit with two forks. Cook until crispy, turning often, about 5 minutes. Drain.
  6. Fill each potato with cheese and jackfruit. Cook for another 3-5 minutes or until the cheese is melted.
  7. * Remove from the oven, top with green onion, more sea salt, and serve with vegan sour cream.
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/loaded-jackfruit-potato-skins/