These Thai-inspired sweet potato skins are bursting with amazing flavours - peanuts, chillies, lemongrass, spring onions and coconut. I love them as an alternative to regular jacket potatoes, and they even happen to be vegan!
A vegan recipe? on Nicky's blog?
Most of my savoury recipes are usually meat-centred. I am trying to incorporate more vegetarian food into our diet and the blog (check out this yummy garlic bread spaghetti or this nutty noodle salad), but I thought it was impossible to create something we'd all enjoy that didn't contain lots of cream or cheese. Until I made these!
Potato skins, stuffed with velvety sweet potato and a mixture of crunchy, spicy zingyness.
Serve them with a nice leafy salad for lunch, or if you still need some meat in your life, try them with my satay chicken skewers. The satay sauce contains many of the same ingredients as the filling for these skins, so you can save yourself a little effort.
🔪 How to make these spicy potato skins
Full recipe with detailed steps in the recipe card at the end of this post.
- Prick the potatoes and bake in the oven until tender, then cool for 10 mins.
- In a bowl, mix peanut butter, lime juice, soy sauce, chilli, coconut milk, brown sugar, ground coriander, spring onions and lemongrass paste.
- Slice the potatoes in half and scoop out the flesh. Place the skins back in the oven for a few minutes to crisp up. Add the sweet potato flesh to the bowl with the peanut butter mixture. Stir to combine.
- Take the skins out of the oven and fill with the sweet potato mixture.
- Place back in the oven for 10 minutes, then serve!
👩🍳PRO TIP Make these potato skins ahead - they taste great reheated too!
I love to top mine with extra spring onions, chillies and some chopped peanuts.
📺 Watch how to make it
🍲 More fantastic Meat-Free recipes
*note - these aren't all vegan, but are vegetarian.
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Thai Sweet Potato Skins
- 3 medium sized sweet potatoes
- 3 tbsp crunchy peanut butter
- Juice of half lime - (about 1 tbsp)
- ½ tbsp dark soy sauce - check it's vegan and/or gluten free brand if required
- 1 red chilli - chopped finely
- 100 ml (½ cup minus 1 tbsp) tinned coconut milk
- 1 tsp light brown sugar
- ¼ tsp ground coriander
- 3 spring onions (scallions) - finely chopped
- 1 tsp Lemon grass paste
- 4 tbsp unsalted peanuts - roughly chopped
- Preheat the oven to 200c/400f. Pierce the potatoes with a fork, then place in the oven for 40-45 minutes until cooked throughout.
- Whilst the potatoes are cooking mix the peanut butter, lime juice, soy sauce, half of the chilli, coconut milk, brown sugar, ground coriander, half the spring onions and lemon grass paste until combined.
- When the potatoes are cooked, take out of the oven and leave to cool for 10 minutes (leave the oven on).
- Cut the potatoes in half lengthways and scoop out all of the potato into a bowl. Place the skins on a baking tray and place back in the oven for 5 minutes to crisp up.
- Combine the peanut butter sauce mix with the sweet potato filling and mix using a fork.
- Take the potato skins out of the oven, and fill with the peanut/potato mixture. Place back in the oven for 10 minutes to heat through.
- Take out of the oven and place on a plate. Top with the reserved chopped chilli, spring onions and the peanuts,then serve.
This post was first published in August 2015. Updated August 2021 with video, tips and bit of housekeeping.
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