Creamy Stuffed Baked Potatoes

Ingredients

  • Russet potatoes

Cashew sauce

  • Cashews
  • Juice of 1 lime
  • 1 tablespoon nutritional yeast
  • 1/4 cup water
  • Salt
  • Pepper
  • Oregano
  • Garlic powder

Mixed vegetables

  • Mashed potatoes from the filling
  • Roasted corn
  • Carrots
  • Red bell pepper
  • Cilantro
  • Jalapeno
  • Tomatoes

Topping

  • Avocado or guacamole
  • Green onions

Preparation

  1. Cook the potatoes for about 1 hour at 450°F. Cut out a rectangular top and scoop out the inside to shape them like boats.

  2. Soak the cashews in water for a few minutes. Then, prepare the sauce by blending the cashews with lime juice, nutritional yeast, water, salt, pepper, oregano, and garlic powder in a blender.

  3. Mix the sauce with the mixed vegetables and stuff the potato boats with the mixture.

  4. Top with avocado or guacamole and green onions.

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