Healthy stuffed potato skins

Servings 3⠀
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!

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