Is there anything better than chips and dip? How about a combination of chips and dip in one tasty little package? In this easy to make Vegan Spinach Dip Potato Skins recipe, crispy potato skins are are stuffed with creamy spinach artichoke dip and sprinkled with vegan tempeh bacon. Loaded potato skins are the perfect snack for Netflix binges and game day viewing parties. They’re also a terrific appetizer to serve before dinner or at parties.
Years ago, in high school and college, I worked in a busy store. After closing, my coworkers and I would often go to the diner across the street for snacks or a late-night supper. It was there that I fell in love with potato skins. They were loaded with cheese and bacon, and I would pile on sour cream before cramming those fat-laden snacks into my mouth. (Yes, I’m now horrified by the snacking actions of my past.)
Of course, potato skins are really easy to veganize, and I’ve made them many times. They can be made by simply swapping dairy cheese and animal-based bacon with non-dairy cheese and vegan bacon, or you get creative and fill them with all different kinds of veggies, beans, or even dips.
Spinach Artichoke Dip
A few years ago, I created a recipe for Spinach Artichoke Dip Bites using puff pastry after finding spinach dip mashed into a new kitchen rug after a party. (I’m still a little bitter.) This Spinach Dip Potato Skins recipe takes that idea one step further. Since dip is usually served with potato chips, why not combine the two in one easy little appetizer? (One that isn’t easily dropped onto new rugs.)
Since creating that bites recipe, I’ve developed a new Spinach Artichoke Dip recipe. My new version uses silken tofu to create a creamy texture. As I mentioned in that post, spinach can cause gout flare-ups for Dennis, so I like to use frozen kale. (Kale Artichoke Dip just doesn’t have the same ring to it!) Any type of frozen leafy green veggie can be used.
When making Spinach Artichoke Dip for this recipe, you can skip the baking step, as it will bake when you cook the potato skins.
Spinach Dip Potato Skins
I’ve used medium-sized new potatoes to make these potato skins. You can use any kind of medium potato, such as red bliss or Yukon gold. If you’re in the mood for heartier potatoes, you can use large russets. If you’re feeling fancy, try sweet potatoes. Save the leftover potato insides. I’ll be sharing a recipe that you can use them in next week.
After filling the potato skins with spinach dip (kale dip, really), I’ve topped them with crumbled tempeh bacon, in a nod to the (disgusting) snacks of my youth. If you’re feeling ambitious, you can make your own, but the pre-made variety works just as well. Just make sure you cook it first.
This recipe uses about half of the spinach artichoke dip recipe. You can save the rest of the dip for later or serve it with cut veggies. If you’re feeling ambitious or expecting a lot of guests, you can double the amount of potatoes you use to use up all of the dip.
I’ve included both oven and air fryer instructions with this recipe. Air frying works well and cuts down on the amount of time spent cooking, but if you’re air fryer is small, the potato skins might need to be cooked in batches.
Vegan Spinach Dip Potato Skins are easy to make:
- First, you bake potatoes until they’re tender
- Next, you cut the potatoes in half and scoop out the insides, leaving a little around the edges. I find that using a grapefruit spoon works well here.
- Then, you fill the potato skins with spinach artichoke dip and bake them.
- Finally, you top each potato skin with crumbled tempeh bacon and chives.
- Serve and enjoy!
Vegan Spinach Dip Potato Skins are the perfect combination of creamy, crunchy, and comforting. They’re an excellent appetizer for dinner parties, and they’re the perfect snack for game day viewing parties.
Vegan Spinach Dip Potato Skins
- 6 medium-sized potatoes such as red bliss, Yukon gold or new potatoes, scrubbed well
- ½ teaspoon neutral-flavored vegetable oil
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 2 cups spinach artichoke dip, uncooked (about half of the recipe)
- ¼ cup crumbled cooked tempeh bacon (about four or five pieces)
- 1 tablespoon chives, chopped
If you’re using your oven, preheat it oven to 350° and line a baking sheet with parchment paper.
Rub the oil on the potatoes and sprinkle them with salt and pepper.
If you’re using your oven, bake the potatoes for 45-60 minutes or until they’re tender on the inside and skins are crispy and browned. If you’re using your air fryer, cook them on 350° for 23-30 minutes. With either cooking method, be sure to flip the potatoes at the halfway point.
Allow the potatoes to cool slightly, then cut them in half and scoop out the centers, leaving about ¼ of an inch of potato around the skins.
Fill each potato skin with 2 heaping tablespoons of spinach artichoke dip.
If you’re using your oven, bake the potato skins for 15-20 minutes, or until the edges of the potatoes are golden brown and the filling is heated throughout. If you’re using your air fryer, cook the potato skins for 8-10 minutes.
Top each potato skin with a little crumbled tempeh bacon and a few chopped chives. Serve hot.
Other vegan snacks you might enjoy include: