If you’ve been craving the ultimate vegan game-day snack, meet your new obsession: Loaded Jackfruit Potato Skins. ✨ Crispy baked potato shells filled with melty vegan cheddar, savory jackfruit confit, fresh green onion, and a dollop of vegan sour cream. Every bite is indulgent, comforting, and 100% plant-based.
This recipe is simple to make, uses just a handful of ingredients, and delivers major flavor. Whether you’re hosting friends, meal-prepping snacks, or just want something cozy and satisfying, these potato skins will hit the spot.
Why You’ll Love This Recipe
✨ Crispy & cheesy. All the classic potato skin vibes without dairy.
✨ Hearty & filling. Jackfruit confit adds savory depth that mimics pulled pork.
✨ Vegan comfort food. The kind of recipe that makes plant-based eating exciting.
✨ Party-perfect. Crowd-pleasing, snackable, and great for sharing.
✨ Easy ingredients. Minimal prep with Nature’s Charm jackfruit confit and store-bought vegan cheddar.
The jackfruit confit is a MUST TRY in this recipe. It comes pre-seasoned and fries up perfectly into meaty little chunks and shreds that are simply to-die-for.
Ingredients
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6 small russet potatoes, baked and cooled
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2 Tbsp vegan butter, melted
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½ tsp sea salt
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¼ tsp garlic powder
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¼ tsp black pepper
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1 can Nature’s Charm jackfruit confit
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2 Tbsp sliced green onions
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1 cup shredded vegan cheddar
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Vegan sour cream, for serving
Instructions
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Cut the baked potatoes in half lengthwise. Scoop out the flesh, leaving about ¼-inch thick shells.
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In a small bowl, combine melted butter, sea salt, garlic powder, and black pepper. Brush the inside and outside of each potato shell.
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Place potatoes cut-side down in a baking dish or sheet pan. Bake at 400°F for 15 minutes (or air fry for 10–12 minutes).
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Flip the potatoes and bake or air fry for another 5 minutes until crisp.
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While potatoes cook, prepare the jackfruit. Shred with two forks in a pan over medium heat, cooking for 5 minutes until browned and crispy. Drain.
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Fill each potato with shredded jackfruit and vegan cheese. Return to the oven for 3–5 minutes, until the cheese melts.
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Remove from oven and top with green onions, extra sea salt, and vegan sour cream. Serve hot!
Tips & Variations
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Make it spicy: Drizzle with sriracha or add jalapeños before baking.
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Loaded vibes: Sprinkle with smoky paprika or vegan bacon bits for extra indulgence.
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Meal prep hack: Bake and crisp the potato skins ahead of time, then stuff and melt when ready to serve.
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Cheese swap: Try vegan pepper jack or mozzarella shreds for a twist.
These Loaded Jackfruit Potato Skins are everything you love about classic bar food—crispy, cheesy, savory, and comforting—but made entirely plant-based. They’re proof that vegan comfort food doesn’t mean compromise.
Pin the photo below to save this recipe for your next party or cozy night in!
For more easy vegan comfort food recipes, try my Buffalo Jackfruit Quesadillas or my Vegan Jackfruit Crabcake Sliders.
- 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
- Cut the potatoes in half lengthwise. Using a small spoon, scoop out the flesh leaving a ¼-inch thick shell.
- 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.
- 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)
- Flip potatoes over and bake or air fry for an additional 5 minutes or until slightly browned and crisp.
- 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.
- Fill each potato with cheese and jackfruit. Cook for another 3-5 minutes or until the cheese is melted.
- * Remove from the oven, top with green onion, more sea salt, and serve with vegan sour cream.
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