Vegan Holiday 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
- 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
- 2 tbsp nutritional yeast flakes (optional)
- 6-8 tbsp vegan cheese
- 4 scallions, chopped
Preparation
Preheat oven to 400°F and bake potatoes until tender, about 45-60 minutes. Let cool
Cut potatoes in half lengthwise and carefully scoop out the insides, leaving a 1/4-inch thick shell
Heat oil in a skillet over medium heat. Add onion and garlic, sauté until softened
Add corn, black beans, onion powder, smoked paprika, cumin, sea salt, black pepper and hot sauce. Cook until heated through
Remove from heat and stir in vegan sour cream and nutritional yeast if using
Stuff the mixture into the potato skins
Top with vegan cheese
Bake for 10-15 minutes until cheese is melted and skins are crispy
Garnish with chopped scallions
