Potatoes are your best friend! If you’re afraid of potatoes because of any residual carb-aphobia caused by the Atkins hoopla a decade ago, please read on…
Potatoes have been *the* staple food in the Andes for a millennia. The British colonists brought them back to Ireland in the 1700s.
One of the world’s superfoods, potatoes are loaded with protein, vitamins and complex carbohydrates. Infant mortality plummeted. The Irish grew bigger, stronger and healthier and their population doubled over the next 80 years!
Amazing! So eat up!
Twice-Baked Cheesy Potatoes
Here’s a lovely and satisfying baked potato recipe. I like to cook a bunch at once, and save some to finish up later in the week.
Tip: Substitue a homemade nut cheese for cheese shreds for a completely whole food plant-based meal!
Ingredients
- 4 large Russet potatoes
- 3 garlic cloves, minced
- ½ cup cheese shreds
- ½ cup plant milk
- 1 scallion, chopped
- ½ teaspoon sea salt
- ¼ teaspoon liquid smoke
- ¼ teaspoon ground black pepper topping:
- ½ cup cheese shreds
- 1 scallions, chopped optional garnish:
- ½ cup baked tofu, cubed
- ¼ cup salsa
- ¼ cup chopped black olives
- 2 tablespoons chopped parsley
- ¼ cup bacun bits
Directions
- Preheat oven to 425°F.
- Bake potatoes wrapped in foil for 60 minutes, until fork goes through easily.
- Once potatoes are done, allow them to cool for 10 minutes. Reduce heat to 350°F.
- Slice potatoes in half, scoop the flesh into a large bowl, and save the skins.
- To the potato flesh add the rest of potato ingredients. Mash everything with a potato masher, or mix with a hand mixer until blended.
- Add toppings to each, return to parchment-lined baking sheet and bake another 10 minutes.
- Garnish as you like and serve hot! Enjoy!
YUM! Lunch for a week!
If you try this recipe, please share! Leave a comment below, and remember to take a picture and tag it #veganrecipesforcompassion on Instagram. I’d love to see! Thanks, friends!
Recipes For Compassion 