Creamy Stuffed Baked Potatoes
Ingredients
- Russet potatoes
Cashew sauce
- Cashews
- Juice of 1 lime
- 1 tablespoon nutritional yeast
- About 1/4 cup water
- 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
Cook the potato for about 1 hour at 450°F. Cut out a rectangular top and open it up by scooping out the inside so it becomes boat-shaped.
Mash the scooped-out potato flesh
Prepare the sauce by mixing all the ingredients listed above in a blender.
Mix the sauce with the veggies and stuff the potatoes with it.
