These delicious stuffed potatoes offer a crisp crust and a creamy interior that’s packed full of flavor. Reheating is easily done for a make-ahead meal by storing the potatoes in a BPA/BPS free container in the fridge, and warming later in the week. This recipe serves 4.
- ½ cup raw cashews
- 4 large baking potatoes, scrubbed
- 3 Tbs. nutritional yeast
- 2 Tbs. coconut oil, melted
- 2 Tbs. lemon juice
- 1 ½ Tbs. yellow miso paste
- ½ cup finely chopped fresh chives, minced, divided
- ½ cup finely chopped fresh parsley, minced, divided
- ½ cup hemp seeds, divided
1. Soak cashews in large bowl of cold water 1 hour.
2. Preheat oven to 400°F. Bake potatoes 45 to 60 minutes on baking sheet, or until tender. Cool 15 minutes, or until easy to handle.
3. Drain and rinse cashews. Blend cashews with nutritional yeast, coconut oil, lemon juice, and miso in food processor until smooth. Transfer to large bowl.
4. Slice off top one-third of each potato lengthwise, and discard top skin. Scoop potato flesh into cashew mixture, removing as much flesh from potato skin as possible without misshaping potato. Repeat with remaining potatoes. Mix well to incorporate cashew mixture into potato flesh while leaving some texture. Add 1/4 cup chives, 1/4 cup parsley, and 1/4 cup hemp seeds. Stuff mixture back into potato skins.
5. Place potatoes on baking sheet, and bake 15 to 20 minutes, or until tops are golden. Serve garnished with remaining chives, parsley, and hemp seeds.
This recipe and image are from the vegetariantimes.com