A delicious recipe for loaded potato skins, filled with the flavours of the Caribbean. We call them ‘Reggae Potatoes’… Gluten free, vegetarian and optional Vegan.
This post uses Affiliate links from which I may earn a small commission. As an Amazon Associate I also earn from qualifying purchases. Commission earned is at no extra cost to yourself. Thank you for supporting this blog.
Don’t lose this recipe… PIN it for later…
Reggae Potatoes – Caribbean flavours in loaded potato skins
Let me introduce Reggae Potatoes… ‘What potatoes?’ I hear you ask…
Yeah, I know. It’s a made-up term… But it seemed fitting for the recipe… Because these are tropically-delicious crispy potato skins… They are stuffed to overflowing with mashed potato which has been infused with flavours of the Caribbean… From coconut milk and black-eyed beans… To a gentle mingling of lime, Caribbean spices and chilli flakes…
The origins of Reggae Potatoes? … A VW Golf driving North on the M1 back in 2016… With two noisy 10-year-olds singing and giggling loudly in the back….
The story of Caribbean Reggae Potatoes
Reggae Potatoes are in fact, the result of a crazy song, made up by a couple of 10-year-olds on a trip to the Peak District.
I have no idea how the song got going in the first place. But within a matter of hours of leaving home, it had a full set of bonkers lyrics, (complete with Jamaican(ish) accent). It drove me to distraction, being incessantly repeated along with another made-up poem about a bean deciding who he should leave his pension to when he died. I kid you not! ‘Little Billy-Jean’ is apparently getting all the dosh!
This went on for 4 full days… But by the end, the seed had been sown. A recipe for Caribbean Potato Skins was required, inspired by the ‘Reggae Potatoes’ song.
From song to loaded potato recipe… An experimental meal
I will spare you the full set of lyrics, lest I share insanity. But basically, the song explored a full range of possible cooked potato options, before suggesting one we didn’t yet know about… The ‘Reggae Potato’.
It was described well enough to include Jamaican spices and ‘a little man plait’ (which one can assume refers to dreadlocks)… all being put ‘in the oven’ to cook. For obvious reasons, the dreadlocks were omitted from the final recipe.
So… What does any (now deranged) parent do with such information? Internet research of course! Because there is a need to consider what actual flavours and ingredients might go into such a dish, if it were to have Jamaican origins. And then, those ingredients are gathered and turned into an experimental meal.
Yep. A darn tasty and very delicious meal at that. So tasty, that it had to be shared!
What goes into Caribbean, song-inspired Reggae Potatoes?
- Potatoes – obviously! Of the baked variety and with skins large enough to stuff full of good stuff.
- Onions, Garlic and Corn kernels – Sautéed together to soften and draw out a rich and slightly caramelised flavour.
- Black-Eyed Beans – Which were appearing in research as common in Caribbean cooking.
- Allspice, Chilli, Nutmeg, salt and Pepper.
- Lime and Coconut Milk – to enhance the tropical flavour.
- Grated Cheese – as an optional topping. Maybe not the most Jamaican of ingredients, but it worked anyway.
Are Reggae Potatoes gluten free and safe for Coeliacs (Celiacs)?
Yes. There are no gluten-containing ingredients in Reggae Potatoes and thus, they are completely safe for people with Coeliac Disease (Celiac Disease). Just be sure to check any ingredient labels on products used to be certain there is no risk of cross-contamination or ‘may contain’ warnings.
Can this recipe be made Vegan?
Absolutely yes! The only non-plant-based ingredients are the optional cheese topping and a side of soured cream. Both can be either omitted or substituted for vegan alternatives. Just use vegan ‘cheese’ and coconut yoghurt.
Here’s my recipe for Caribbean Potato Skins (Reggae Potatoes)
I’m not sure there’s much else to add… Other than to be patient with the kids. Next time they drive you mad with shouting, singing and story-telling, listen carefully to the creativity that lies beneath… It may just give you the inspiration for a fantastic new recipe!
If you do make Reggae Potatoes, please let me know what you think. I’d love to hear if they make their way past the borders and into a few global kitchens. Leave a comment, rate the recipe or tag me on social media with your Caribbean potato pictures. Find me on Facebook, Instagram, Pinterest and Twitter #glutenfreealchemist.
For everything else, head over to the Gluten Free Alchemist Recipe Index… There are literally hundreds of recipes shared for FREE with our love.
More light gluten free meals you’ll love…
Reggae Potatoes – Caribbean Potato Skins
- sharp knife
- chopping board
- wooden or silicone spoon
- large bowl
- potato masher
- 4 baking potatoes
- a little olive oil
- sea salt
- 1 medium red or white onion or combine colours – chopped
- 1 large clove garlic crushed
- 2 to 3 handfuls sweetcorn kernels fresh, frozen or tinned
- 400 g black-eyed beans = 1 tin. Drained and rinsed
- 1 lime (juice)
- ¼ tsp ground allspice
- good grate of nutmeg
- 3 to 4 pinch dried chilli flakes
- 2 to 3 tbsp coconut milk
- grated cheddar cheese optional topping (DF if required)
- ground black pepper
To serve : optional
- soured cream or DF coconut yoghurt
- lime slices
- Pre-heat the oven to 200 C/400 F/Gas 6.
- Put a little olive oil on your hands and rub into the skin of the potatoes with a little salt.
- Prick the potatoes a couple of times with a sharp knife and place in the oven to cook for about 40 minutes or until well-baked.
Filling Mixture (make while potatoes are baking)
- Sauté the onion and garlic in a saucepan over a medium heat, until soft and beginning to brown and caramelise.
- Add the corn and stir through, continuing to cook for a couple more minutes.
- Add the beans, lime juice, spices, a sprinkle of salt and chilli flakes and heat through thoroughly, stirring from time to time. Remove from the heat and set aside.
- Once cooked, remove the potatoes from the oven and allow to cool slightly, before cutting each in half and scooping out the potato flesh into a large bowl. Set the skins aside.
- Mash the potato with the coconut milk before adding the rest of the filling mixture and folding through until evenly combined.
Stuffing the skins and baking
- Use the mixture to load the potato skins.
- Place the loaded skins on a baking tray.
- Sprinkle each potato with a little grated cheese (if using) and add a good grind of black pepper.
- Place the potatoes back in the oven and bake for a further 20 minutes until thoroughly hot, with crispy skins and melted cheese.
- Serve with soured cream or coconut yoghurt and a squeeze of lime.
© 2019-2022 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist