Curried Loaded Potato Skins

Drool-worthy comfort food! Plant-based Curried Loaded Potato Skins with a delicious dollop of dairy-free French Onion Dip on top as a final touch. 


  • 4 medium baking potatoes

  • Olive oil

  • 1 small onion, finely chopped

  • 1 large garlic clove, finely chopped

  • ½ level tsp cumin

  • ½-1 tsp smoked paprika

  • 1-2 tsp red curry paste, adjust to taste

  • 1-2 fresh tomatoes cut into small cubes

  • 1 cup of cauliflower florets

  • ½ tsp salt, adjust to taste

  • Black pepper, to taste

  • 1 cup cooked chickpeas

  • Scallions, chopped

  • Mother Raw French Onion Dip (Topping)


  1. Scrub the potatoes well and parboil them for about 15 minutes (from the moment the water comes to boil again). Once parboiled, drain them and allow them to cool down completely.

  2. While the potatoes are cooling, heat up 2 tbsp of olive oil in a pan. Sautee onions, garlic and cauliflower until onions are translucent and garlic soft.

  3. Add the spices and red curry paste and coat the veggies. Sautee gently for another minute, stirring frequently so that the spices do not burn.

  4. Add tomatoes into the pan, squashing them with a fork. Next, add in a can of water (I rinse my can with water) and salt. Allow the sauce to simmer on low heat, stirring it from time to time until the cauliflower is cooked and the sauce has thickened. Top up with a little more water if the pan gets too dry before the cauliflower is fully cooked.

  5. Taste and season with more salt (if needed) and pepper.

  6. Stir in cooked chickpeas and allow them to warm up. Adjust the consistency of the sauce to your liking by adding a splash more water to loosen it up a bit.

  7. Heat up the oven to 350°and line a baking tray with a piece of baking paper.

  8. Cut the cooled-down potatoes into halves lengthwise (cut them so that the resulting halves are stable). Using a melon baller or an apple corer, scoop most of the flesh out, leaving about ½ cm / 1/8″ of flesh all over.

  9. Brush the exposed potato flesh with a little olive oil and season with salt. Bake them for about 20 minutes, then turn the oven up to 480°F and move the tray with potatoes up one notch. Bake for another 10-15 mins, until the rims are nicely browned.

  10. Fill each potato skin with the chickpea cauliflower mix and top with Mother Raw French Onion Dip and scallions. Enjoy!

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