by @elavegan 🧡
Recipe as posted on Elavegan.com:
3 medium-sized potatoes
1/2 tbsp oil
1 small/medium onion, chopped
2 cloves garlic, minced
1 1/2 cups corn, fresh from the cob or use one 15 oz can, drained and rinsed
1 1/2 cups black beans or kidney beans,cooked or use one 15 oz can, drained and rinsed
1/3 cup vegan sour cream
Spice mixture: 1 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp cumin, sea salt, black pepper & hot sauce to taste
2 tbsp nutritional yeast flakes (optional)
6-8 tbsp vegan cheese
4 scallions, chopped
Preheat oven to 390 degrees F (200 degrees C).
Wash potatoes, pierce them a couple of times with a fork and brush with a little bit oil.
Bake for about 45-60 minutes or until soft.
Meanwhile, heat oil in a pan or skillet, add onion and fry over medium heat for about 2-3 minutes. Add corn (I used fresh corn from the cob) and spice mixture and roast over medium heat until nicely browned.
Add garlic and roast for a further 1 minute.
Turn off the heat. Add beans, vegan sour cream, nutritional yeast, and chopped scallions.
Cut each (cooled) potato in half (lengthwise) and scoop out most of the flesh (leave a thin layer of potato inside of the skins). Place the potato skins on a baking sheet lined with parchment paper.
Mash the flesh of the potatoes with a fork and add it to the pan (with the corn, beans etc.).
Combine the mixture and adjust seasonings to taste.
Scoop the filling into the potato skins and add vegan cheese on top.
Broil at 390 degrees F (200 degrees C) for about 5 minutes. Enjoy!