Jul 13 2026
Restaurants›Le Bistro By Liz›Le Bistro Vegan Skillett Recipe

Le Bistro Vegan Skillett Recipe

Inspired by Le Bistro By Liz
Time1h 15m
Serves4

Potato skins with sauteed vegetables and topped with melted vegan cheese

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Potato Skins

Sauteed Vegetables

Toppings

Method

Preparing the Potato Skins

  1. 1

    Bake the Potatoes

    Preheat your oven to 400°F (200°C). Wash the russet potatoes thoroughly and poke holes in them with a fork. Rub with olive oil, sprinkle with salt and black pepper, and place them directly on the oven rack. Bake for about 45-60 minutes or until tender.

  2. 2

    Prepare the Skins

    Once the potatoes are baked, let them cool slightly. Cut them in half lengthwise and scoop out most of the flesh, leaving a thin layer attached to the skin. Brush the insides with a little more olive oil and season with salt and pepper.

Sauteing the Vegetables

  1. 3

    Saute the Vegetables

    In a skillet, heat 1 tablespoon of olive oil over medium heat. Add diced bell pepper, red onion, and zucchini. Mince the garlic and add it in. Season with salt and black pepper. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender.

Assembly

  1. 4

    Assemble the Skillet

    Place the prepared potato skins on a baking sheet. Fill each skin with the sautéed vegetables, then top with vegan cheese shreds. Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

  2. 5

    Garnish and Serve

    Remove the skillet from the oven and garnish with chopped chives if using. Serve warm.

More from Le Bistro By Liz