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 200°C
Rub potatoes with oil and bake for 45-60 minutes until tender
While potatoes are baking, heat oil in a pan and sauté chopped onion and minced garlic until fragrant
Add corn, black beans or kidney beans, and the spice mixture to the pan; cook for a few minutes
Once potatoes are done, let them cool slightly, then cut in half and scoop out the flesh, leaving a thin layer in the skins
Mash the scooped potato flesh and mix it with the cooked vegetable mixture, vegan sour cream, and nutritional yeast if using
Stuff the mixture back into the potato skins
Top with vegan cheese and chopped scallions
Bake again for 10-15 minutes until cheese is melted and bubbly
Serve hot
