Vegan Holiday Stuffed Potato Skins
Ingredients
- 3 medium-sized potatoes
- 1/2 tablespoon oil
- 1 small/medium onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cups corn, fresh or canned, drained and rinsed
- 1 1/2 cups black beans or kidney beans, cooked or canned, drained and rinsed
- 1/3 cup vegan sour cream
- 2 tablespoons nutritional yeast flakes (optional)
- 6-8 tablespoons vegan cheese
- 4 scallions, chopped
Spice mixture
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- sea salt to taste
- black pepper to taste
- hot sauce to taste
Preparation
Preheat the oven to 400°F (200°C)
Wash and prick the potatoes, then bake them for 45-60 minutes until tender
Allow potatoes to cool, cut in half lengthwise, and scoop out most of the flesh, leaving a thin layer
In a skillet, heat the oil over medium heat, add chopped onion and minced garlic, and sauté until softened
Add corn, black beans or kidney beans, vegan sour cream, spice mixture, and nutritional yeast if using; stir to combine and heat through
Stuff the mixture into the potato skins and top with vegan cheese
Bake for an additional 10-15 minutes until cheese is melted and bubbly
Garnish with chopped scallions before serving
