Creamy Stuffed Baked Potatoes
Ingredients
- Russet potatoes
Cashew sauce
- Cashews, soaked in water for a few minutes
- Juice of 1 lime
- 1 tablespoon nutritional yeast
- About 1/4 cup water
- Salt
- Pepper
- Oregano
- Garlic powder
Mixed veggies
- Mashed potatoes from the filling
- Roasted corn
- Raw carrots
- Raw red bell pepper
- Cilantro
- Jalapeno
- Raw tomatoes
Topping
- Avocado or guacamole
- Green onions
Preparation
Soak the cashews in water for a few minutes.
Preheat the oven to 450°F.
Cook the potatoes in the oven for about 1 hour.
Cut out a rectangular top from each potato and scoop out the inside to create a boat shape.
Prepare the cashew sauce by mixing all the ingredients in a blender.
Prepare the mixed vegetables, including mashing the scooped potato, roasting the corn, and chopping the raw vegetables.
Mix the cashew sauce with the veggies.
Stuff the potatoes with the mixture.
Top with avocado or guacamole and green onions.
