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4 Loaded Twice-Baked Potato Skins on a plate with a glass of beer on the side

Loaded Twice-Baked Potato Skins

This Twice Baked Potato Skins recipe is vegetarian and gluten-free. They are loaded with vegetables after their skins are baked for a pillowy soft texture on the inside and a crunchy texture on the outside. Serve them as a side dish or an appetizer for a fun game day party.
Course Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 8 servings
Calories 171kcal


  • 4 large Russet potatoes
  • 1 tablespoon olive oil - divided
  • 2 carrots washed and chopped into small pieces
  • 1 cup of frozen peas
  • 3 cornichons chopped into small pieces
  • 3 tablespoons vegenaise
  • Juice of a 1/2 lemon freshly squeezed
  • 1 clove of garlic minced
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper freshly ground
  • 2 tablespoon cheddar cheese shredded
  • 2 tablespoon Italian Parsley chopped – (optional)


  • Preheat the oven to 425 Degrees.
  • Clean potatoes using a damp paper towel. Rub them thoroughly with 1/2 tablespoon olive oil.
  • Cover a baking sheet with aluminum foil. Place the potatoes on the baking sheet and bake them for 55-60 minutes or until they are cooked through.
  • While the potatoes are baking, make the filling.
  • Place chopped carrots in a small saucepan with 2-3 cups of water and let it come to boil. Cook until carrots are softer, 5-6 minutes.
  • Drain the carrots and place them into a large bowl.
  • Place frozen peas in a small saucepan with 1-cup water and cook for 5 minutes or until they are softer. Drain and place them in the same bowl that you put the carrots in.
  • Add the cornichons, vegenaise, lemon juice, garlic, salt, and pepper. Give it a big stir. Set aside.
  • Take the potatoes out of the oven and let them cool. Turn the heat down to 350 degrees.
  • When the potatoes are cool enough to handle, cut them lengthwise and scoop the insides using an ice cream scoop (or a tablespoon). (I use the insides to make mashed potatoes for later.)
  • Sprinkle potato skins with olive oil, salt, and pepper. Place them on the baking sheet and bake for 10-15 minutes or until the edges of the potatoes turn brown and they are crisp.
  • Fill each potato half with the filling. Sprinkle them with shredded cheddar cheese, chopped parsley, salt, and pepper.
  • Serve immediately.


Calories: 171kcal | Carbohydrates: 24g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 221mg | Potassium: 543mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2808IU | Vitamin C: 16mg | Calcium: 52mg | Iron: 1mg