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Recipes for Everyone

Quorn Meatless Loaded Potato Skins

cooking time
25 Minutes mins
cals * Per Serving

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


  • Serves 4 as a light lunch or 5-6 as a starter. The cooking time does not include baking the potatoes. The potatoes can be cooked several hours in advance. Top with the Quorn mixture just before cooking, so that the potato skins stay crispy. 
  • 4 large potatoes, baked
  • 2 Tbsp. olive oil
  • 2 garlic cloves, crushed
  • 5 oz frozen spinach, thawed
  • 1 vegetable stock cube
  • 1/2 pkg. Quorn Grounds
  • salt and freshly ground black pepper
  • 2 oz Parmesan cheese, grated
  • tsp ground nutmeg
  • 4 Tbsp. plain, natural yogurt
  • 2 oz breadcrumbs
  • 1/2 oz butter
  • blue cheese dressing or salsa dip
  • crispy green salad


  1. Pre-heat the oven 400F. Bake the potatoes for about 1 hours or until cooked and tender, leave to cool for 5-10 minutes.
  2. Cut the potatoes into quarters, or smaller if 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 Tbsp. oil and place onto an oven tray cut side up, bake for 10-12 minutes. Reduce the oven temperature to 400F.
  3. Chop the reserved potato flesh. In a saut pan heat the remaining oil, add the garlic, drained spinach, stock cube and Quorn Grounds, stir over a medium heat for 3-4 minutes until all of the liquid has been absorbed. Season well with salt and freshly ground black pepper.
  4. Remove from the heat, stir in half of the cheese, nutmeg, potato flesh, yogurt and half the breadcrumbs.
  5. Combine the remaining breadcrumbs, cheese and butter in a small bowl. Spoon mince mixture onto the potato skins, sprinkle with the breadcrumb mixture.
  6. Bake for 10 minutes or until breadcrumbs are lightly browned. Serve with the dip of your choice and crisp green salad leaves.
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