skip to recipe

BBQ jackfruit + sweet potato + avocado = a very happy mouth! This delicious new creation is an example of what happens when I combine some of my most favorite flavors. Sweet potato skins are filled with pulled jackfruit and topped with avocado coleslaw.

I got this idea last month. I’d love to share with you what helped me come up with it, but I honestly can’t remember. I think I was just brainstorming about yummy flavors and had a moment where things came together, and I thought, “What if…” So that night I created the what if, and it turned out tasty enough to create it again so I could share it with you.

My first time making these, I did do a bit of a trial. I couldn’t decide what to use to top the jackfruit. My first thought was melted cheese. I wanted to use my Fresh Almond Mozzarella. My husband thought more of a sauce would be better. When trying to think of a sauce, I kept going back to avocado-based flavors.

I didn’t end up making a sauce at all, but I, my husband, and my son, all did a taste test trying ones with melted cheese (I ended up only using store-bought slices because I had some in the fridge), a second with an avocado cole slaw I created, and a third with fresh avocado slices and non-dairy sour cream. It was a hard choice. My husband told me to post all three. You are welcome to try one of the alternatives, but for us, in the end, it was the avocado cole slaw which won our vote!

I used to be confused about the difference between twice baked potatoes and potato skins. I used to think of them as basically the same thing, and though they are similar, they really aren’t the same.

With twice baked, the cooked potatoes are scooped out of the skins, mashed with other fillings, then added back into the skins and rebaked. With potato skins, a good portion of the potato is scooped out once baked but that doesn’t get restuffed. You can instead save it for another recipe.

The potatoes cook briefly after having their insides removed, then they get filled with what you’re adding (so, in this case, BBQ pulled jackfruit), and then they pop back in the oven for a third time — less potato and more of the additions.

What to do with the saved sweet potato? I’ve done a few things. Mashed sweet potatoes are one way to use them. I’ve also made some tots in the air fryer. To do these, I mixed in some salt and pepper, then rolled them in a mixture of almond flour, seasonings, and nutritional yeast. I then air fried them at 370°F for 20 minutes, flipping after 10.

My favorite way to use the leftover sweet potato filling was the simplest of all which I have tried. I used it as a sandwich filling with tomato, avocado, sprouts, spinach, salt, pepper, and vegan ranch dressing. I did this two days in a row. The first time I did it as a wrap inside a large leaf of rainbow chard, and the second time I filled it all into a B-Free Pita Bread. The latter was my favorite!

To cook the jackfruit, I give instructions to do it in a skillet. This is not difficult; the jackfruit basically simmers until it’s soft enough to be easily shredded. Though, if you’re able to start the jackfruit ahead of time, the easiest way is to throw it all into a slow cooker. I’ll include instructions for that in the notes at the end of the recipe.

The slaw is easy to make, as well. The avocado needs to be mixed up with a few other ingredients in your food processor. Then the slaw mix (shredded cabbage and carrots) get mixed in. Easy peasy!

I hope you love these potatoes skins as we do. So far we’ve only had them for our main dinner course, served with a green salad on the side. However, I think they’d be great to serve at a party! Let me know what you think. Please leave a comment below, or tag me in a picture of yours on Instagram, @veggiesattiffanis.