Healthy 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 canned, drained and rinsed
- 1 1/2 cups black beans or kidney beans, cooked or canned, 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 390 degrees F (200 degrees C).
Wash potatoes, pierce them a couple of times with a fork and brush with a little bit oil.
Bake for about 45-60 minutes or until soft.
Meanwhile, heat oil in a pan or skillet, add onion and fry over medium heat for about 2-3 minutes. Add corn and spice mixture and roast over medium heat until nicely browned.
Add garlic and roast for a further 1 minute.
Turn off the heat. Add beans, vegan sour cream, nutritional yeast, and chopped scallions.
Cut each cooled potato in half lengthwise and scoop out most of the flesh, leaving a thin layer inside the skins. Place the potato skins on a baking sheet lined with parchment paper.
Mash the flesh of the potatoes with a fork and add it to the pan with the corn, beans and other ingredients.
Combine the mixture and adjust seasonings to taste.
Scoop the filling into the potato skins and add vegan cheese on top.
Broil at 390 degrees F (200 degrees C) for about 5 minutes. Enjoy!
