one green planet
one green planet

I think many people don’t realize the true nutritional value of jalapeño peppers since we fry them, chop them, eat with caution or make them so calorie-heavy that we don’t enjoy them often. I would recommend this recipe for kids if they like a little spice, just make sure there aren’t any seeds since that amps up the spice to level 11! Without seeds, jalapeño peppers would not have the same reputation. This variation on potato skins with jalapeños would be a great appetizer or football kickoff snack.

Double Stuffed Jalapeño Skins [Vegan]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Ingredients You Need for Double Stuffed Jalapeño Skins [Vegan]

  • 1 whole potato
  • 1 tablespoon avocado oil
  • 4 whole jalapeños
  • 1/2 teaspoons sweet paprika
  • 1/2 teaspoons garlic powder
  • 1/2 teaspoons cumin
  • 1/2 teaspoons onion powder
  • 1/2 teaspoons oregano
  • 2 tablespoons cooked and puréed cauliflower
  • 1/2 cups vegan cheese
  • 2 tablespoons plain non-dairy yogurt
  • 1/2 teaspoons minced parsley
  • 1/2 teaspoons garlic powder
  • 1 teaspoon avocado oil

How to Prepare Double Stuffed Jalapeño Skins [Vegan]

  1. Preheat oven to 400°F. Coat the outside of the potato with the avocado oil and bake for 1 hour and 20 minutes.
  2. While the potato is baking, roast the jalapeños by holding them over the flame on your stove over medium-high heat until lightly browned on all sides. Then remove from heat and slice the jalapeños in half lengthwise. Remove the seeds (reserve them if you want to add some heat later) and membranes and set peppers aside.
  3. After the potato is done baking, scoop out the potato flesh and mix it with the remaining ingredients (except for the peppers, 1/2 teaspoon garlic powder and 1 teaspoon of avocado oil) in a bowl.
  4. Stuff the jalapeños, put them on a tray and put it in the oven.
  5. Bake at 400°F for another 10 minutes. If you prefer to have less heat, cook them for 15 minutes. For more heat, bake the seeds in the oven for 10 minutes next to the stuffed jalapeños with 1/2 teaspoon garlic powder and 1 teaspoon avocado oil. Sprinkle on top as an extra spicy and crunchy topping!
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


The cauliflower is optional, but I always add fruits and/or veggies to all my recipes. Enjoy!

Report Recipe Issue

Please report any concerns about this recipe below!

Is there an issue with this recipe?

Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.


This site uses Akismet to reduce spam. Learn how your comment data is processed.