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Recipes for Everyone

Quorn Meatless Loaded Potato Skins

Serves 4
cooking time
25 mins
404 cals * Per Serving
6.2g sat fat * Per Serving

This meatless version of the favorite game day appetizer is sure to be the highlight of your tailgating spread.


  • 6oz Quorn Grounds
  • 4 large potatoes, baked
  • 2 tbs olive oil
  • 2 garlic cloves, minced
  • 5oz frozen spinach, thawed and drained
  • 3 tbs. vegtable broth
  • Salt and black pepper to taste
  • 2oz vegetarian Parmesan Cheese
  • 1/4 tsp ground nutmeg
  • 4 tbs plain yogurt
  • 2oz fresh breadcrumbs
  • 1/2 oz butter


1. Preheat the oven to 400F and bake the potatoes for about 1 hour or until cooked and tender then leave to cool for 5-10 minutes.
2. Cut the potatoes into quarters or smaller if the potatoes are large. Scoop out the flesh leaving the shell of the potato, reserve the flesh. Turn the oven up to 450F. Brush the potato skins inside and out with 1 tbs. of oil and place on a baking sheet. Cook for 10-12 minutes. Reduce the oven to 400F. Chop the reserved potato and set to one side.
3. Heat the remaining oil in a skillet. Add the garlic, spinach, vegetable broth and Quorn Grounds. Stir over a medium/high heat for 3-4 minutes until all of the liquid has been absorbed. Season well with salt and black pepper. Remove from the heat.
4. Stir in the reserved potato, half of the cheese, nutmeg, yogurt and half of the breadcrumbs. Spoon onto the potato skins.
5. Combine the remaining breadcrumbs, cheese and butter in a small bowl and sprinkle over the topped potato skins. Bake for 10 minutes or until the topping is lightly browned.

Serve with a dip of your choice and crisp salad greens

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