6 large russet potatoes
1 14 oz. can/appr. 1 1/2 cups chick peas/garbanzo beans (drained-
save aquafaba for another recipe)
1/2 cup non-sweet, non-dairy milk of choice
1/4 cup nutritional yeast
2 tsp. lemon juice
1 packet Sazon Goya seasoning (for color and flavor but can substitute)
2 tsp garlic salt blend such as lawry’s
1 jar black bean caviar/beans mixed with salsa/beans mixed with rotel etc.
2 green onions, sliced
1/4 cup shredded carrots (optional)
3 Tbsp black olives, sliced
On a parchment lined baking sheet bake potatoes at 400 degrees for 60 minutes. Test with knife. Let cool. Cut an oval shape into skin and scoop out potato leaving a boat to stuff. Reserve scooped potato contents for another use (like soup or mashed potatoes). Blend garbanzos, milk, nooch and sazon goya packet until smooth. Add lemon juice. Blend well. Sprinkle potato boats with garlic salt. Fill partway with black bean mixture of your choice. Top with cheesy blended bean sauce and bake at 350 for appr. 15/20 minutes. Top with shredded carrots, green onions and slice olives. Serve or store.