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
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.
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.
Mix the sauce with the mixed vegetables and stuff the potato boats with the mixture.
Top with avocado or guacamole and green onions.