Vegan Stuffed Potato Skins
Ingredients
- 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
- 2 tbsp nutritional yeast flakes (optional)
- 6-8 tbsp vegan cheese
- 4 scallions, chopped
Spice mixture
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- sea salt to taste
- black pepper to taste
- hot sauce to taste
Preparation
Preheat oven to 400°F and bake potatoes for 45-60 minutes until tender.
Sauté chopped onion and minced garlic in oil until softened.
Add corn, black beans, spice mixture, vegan sour cream, and nutritional yeast then mix well.
Cut baked potatoes in half and scoop out the flesh, mixing it into the filling.
Stuff the mixture back into the potato skins and top with vegan cheese.
Bake again for 10-15 minutes until cheese is melted and bubbly.
Garnish with chopped scallions and serve immediately.
