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
- 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, black pepper & hot sauce to taste
- 2 tbsp nutritional yeast flakes (optional)
Preparation
Preheat oven to 200°C (400°F)
Bake the potatoes for 45-60 minutes until tender
Heat oil in a pan and sauté onion and garlic until fragrant
Add corn, black beans, vegan sour cream, spice mixture, and nutritional yeast; stir to combine
Cut potatoes in half and scoop out the flesh, leaving a thin layer in the skins
Mix the scooped potato flesh with the filling mixture
Stuff the mixture back into the potato skins, top with vegan cheese and chopped scallions
Bake for an additional 10-15 minutes until cheese is melted and skins are crispy
