Twice Baked Potatoes
This might be my favorite way to eat potatoes!
I also have to say that these hold up amazing for a travel treat/meal. I've had many road trips where I've been so happy to pull out a bag of these (sometimes they even saved the day.. you guys know what I'm talking about when you have no plant-based options in sight).
Every holiday I get requests to make these. I promise your family is going to love them and they might become a holiday staple!
Print the recipe here:
Twice Baked Potatoes By: The Jaroudi Family Serves 4-6 Ingredients: 6 large russet potato ½ cup raw cashews ½ cup cooked white beans ½ cup plant milk (unflavored/unsweetened) ¾ cup chopped raw broccoli 2 tbsp lemon juice 1 tbsp apple cider vinegar 1 tsp garlic powder 1 tsp onion powder 1 tsp white miso Optional Ideas: Smoked paprika, scallions, dried parsley, chopped red onions, chopped peppers, red pepper flakes. Directions: Cook large russet potatoes with the skins on. Once potatoes have cooled slice lengthwise and scoop out the filling into a large bowl. In a high-speed blender add cashews, white beans, plant milk, lemon juice, apple cider vinegar, garlic powder, onion powder, and white miso. Blend until smooth. Pour mixture into the bowl with cooked scooped potato fillings. Add in chopped broccoli and incorporate well. Stuff each potato boat and place it on a baking sheet lined with parchment paper. Bake at 350 degrees for 20-30 minutes. Enjoy!
New Recipes Coming September 5th
*All recipes will have an instant pot, slow cooker, and stovetop/oven directions included*
Pasta e Fagioli
Chickpea and Rice Casserole With Italian Dressing
Baked Cinnamon Apples
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