Vegan Air Fryer Loaded Jacket Potatoes
Crispy vegan air-fried jacket potatoes filled with your choice of a spicy chilli mushroom or a creamy vegan sour cream and chive filling, then baked until golden and bubbling.
Ever since we got an air-fryer in our kitchen I’ve been making our jacket potatoes in there as opposed to the oven as it makes them extra crispy on the outside and soft on the inside.
What you need to make vegan air fryer loaded jacket potatoes
- Large baking potatoes
- Vegetable oil
- Mushrooms
- Red chilli
- Onion
- Tinned sweetcorn
- Vegan cheddar
- Baby spinach
- Silken tofu
- Lemon
- Apple cider vinegar
- Garlic powder
- Onion powder
- Nutritional yeast
- Spring onions
- Chives
Substitution and Ingredient Notes
Onion: You can also use spring onions.
Tinned sweetcorn: You can also use frozen sweetcorn.
Vegan cheddar: My favourite is Violife Mozzarella style, Cathedral City Plant-Based or Applewood Vegan Smoked.
Silken tofu: A great plant-based staple for creamy textures. We are using it here to create a vegan-style sour cream. It is high in protein and blends beautifully as it is so light.
Apple cider vinegar: Can substitute for white wine vinegar.
Nutritional yeast: A great ingredient for vegan cooking to fortify B12, add savoury nutty texture and to replicate the taste of cheese.
How to make Vegan Air Fryer Loaded Jacket Potatoes
Pierce the potatoes a couple of times with a sharp knife. Cook in the air fryer at 180°C for approximately 45-55 minutes, or until tender all the way through.
When the potatoes are cooked, remove them from the air fryer and leave to cool for a few minutes. Cut each potato in half lengthways and carefully scoop out the flesh into a bowl, leaving a thin layer inside the skins to help them hold their shape.
Lightly brush the potato skins with vegetable oil and return them to the air fryer for 5 minutes at 180°C to crisp up.
For the Chilli Mushroom Loaded Potatoes
Heat a little oil in a medium frying pan over a medium-high heat. Once hot, add the onions, fry for 5 minutes until softened. Then add the mushrooms and cook, stirring occasionally, until the moisture has evaporated and the mushrooms are lightly browned.
Now, add the sweetcorn and chilli, season with salt and pepper, and cook for a further 2–3 minutes until slightly softened. Stir in the baby spinach and cook until just wilted and any excess moisture has evaporated.
Divide the filling evenly between the potato skins, sprinkle over the remaining cheese and return to the air fryer for 10 minutes at 180°C, or until the tops are golden and the filling is piping hot.
For the Vegan Sour Cream and Chives Loaded Potatoes
Blend together the silken tofu, lemon juice and zest, apple cider vinegar, garlic powder, onion powder, salt and a little black pepper. Blend until completely smooth and creamy. Taste and adjust the seasoning or add a little more lemon juice if you prefer a more citrusy flavour.
Stir in the 2 tbsp of the vegan sour cream (save the remainder for another day), with the chives and spring onions into the bowl with the potatoes.
Divide the filling evenly between the potato skins, sprinkle over the cheese and return to the air fryer for 10 minutes at 180°C, or until the tops are golden and the filling is piping hot. Finish with a twist of black pepper and extra chives or parsley, if using.
Top your loaded jackets with an extra sprinkling of herbs, chilli sauce and dig in!
Air Fryer Vegan Loaded Jacket Potatoes
Ingredients
- 4 large baking potatoes
- vegetable oil (for brushing (could use oil spray) )
For the Chilli Mushroom Filling
- 100 g mushrooms (finely sliced)
- 1 red chilli (finely chopped)
- 1 onion (finely chopped (cab substitute for spring onions) )
- 2 tbsp tinned sweetcorn (drained (can swap for frozen sweetcorn))
- 50 g vegan cheddar (grated )
- Baby spinach (handful of )
- Salt and pepper
For the Sour Cream & Chive Filling
- 300 g silken tofu
- 1 tbsp lemon juice
- lemon (zest of )
- 1 tsp apple cider vinegar
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp nutritional yeast
- 2 spring onions (finely chopped )
- Salt and pepper (to taste)
- handful of fresh chives (finely chopped )
- vegan cheddar cheese (handful of ( optional))
Instructions
- Pierce the potatoes a couple of times with a sharp knife. Cook in the air fryer at 180°C for approximately 45/55 minutes, or until tender all the way through.
- When the potatoes are cooked, remove them from the air fryer and leave to cool for a few minutes. Cut each potato in half lengthways and carefully scoop out the flesh into a bowl, leaving a thin layer inside the skins to help them hold their shape.
- Lightly brush the potato skins with vegetable oil and return them to the air fryer for 5 minutes at 180°C to crisp up.
For the Chilli Mushroom Loaded Potatoes
- Heat a little oil in a medium frying pan over a medium-high heat. Once hot, add the onions, fry for 5 minutes until softened. Add the mushrooms and cook, stirring occasionally, until the moisture has evaporated and the mushrooms are lightly browned.
- Add the sweetcorn and chilli, season with salt and pepper, and cook for a further 2–3 minutes until slightly softened. Stir in the baby spinach and cook until just wilted and any excess moisture has evaporated.
- Stir the cooked mushroom mixture into the bowl with the mashed potatoes, then add most of the vegan cheddar, reserving a little for the topping.
- Divide the filling evenly between the potato skins, sprinkle over the remaining cheese and return to the air fryer for 10 minutes at 180°C, or until the tops are golden and the filling is piping hot.
For the Vegan Sour Cream and Chives Loaded Potatoes
- Blend together the silken tofu, lemon juice and zest, apple cider vinegar, garlic powder, onion powder, salt and a little black pepper. Blend until completely smooth and creamy (I used a handheld blender) . Taste and adjust the seasoning or add a little more lemon juice if you prefer a more citrusy flavour.
- Stir in the 2 tbsp of the vegan sour cream (save the remainder for another day), with the chives and spring onions into the bowl with the potatoes.
- Divide the filling evenly between the potato skins, sprinkle over the cheese and return to the air fryer for 10 minutes at 180°C, or until the tops are golden and the filling is piping hot. Finish with a twist of black pepper and extra chives or parsley, if using.
Nutrition
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