Creamy Stuffed Baked Potatoes
Ingredients
- Russet potatoes
Cashew sauce
- Cashews (soak in water for a few minutes)
- Juice of 1 lime
- 1 tbsp nutritional yeast
- Water (about 1/4 cup)
- Spices: salt, pepper, oregano, garlic powder
Mixed veggies
- Mashed potatoes from the filling
- Roasted corn
- Carrots (raw)
- Red bell pepper (raw)
- Cilantro
- Jalapeno
- Tomatoes (raw)
Topping
- Avocado or guacamole
- Green onions
Preparation
Bake the potatoes at 450°F for approximately 1 hour.
Allow the potatoes to cool slightly, then cut a rectangular top and scoop out the insides to create boat-shaped shells.
Mash the scooped-out potato flesh.
Roast the corn until tender.
Soak cashews in water for a few minutes, then blend with lime juice, nutritional yeast, water, salt, pepper, oregano, and garlic powder to make the sauce.
Chop the raw vegetables including carrots, red bell pepper, cilantro, jalapeno, and tomatoes.
Mix the cashew sauce with the mashed potatoes, roasted corn, and chopped vegetables.
Stuff the mixture into the potato shells.
Top with avocado or guacamole and green onions before serving.
