By Darshana Thacker
8 small/medium(4- to 6-oz.) potatoes
1 15oz can black beans
1 cup fresh or frozen corn
1/2 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp chipotle powder or smoked paprika - optional
1/2 tsp sea salt
2 Tbsp lemon juice
1 tsp onion powder
1 pinch freshly ground black pepper
1 cup store-bought salsa fresca
1 cup plant-based milk - non sweet \ variety
1/4 cup nutritional yeast
Preheat oven to 450°F. Scrub potatoes and use a fork to poke several holes in each one. Arrange potatoes on a baking sheet and bake 40 to 60 minutes or until tender when pierced with a fork. Cool on baking sheet.
Slice potatoes in half lengthwise. Carefully scoop out and reserve most of the potato flesh, leaving a thin layer of potato flesh with the skin to help retain the potato’s shape.
To make the filling, in a medium bowl, combine potato flesh, black beans, corn, cumin, garlic powder, chipotle powder, salt, and lemon juice. Mix well. Set aside.
To make cheese sauce, place 1 cup of potato flesh in a blender. Add milk, nutritional yeast, remaining 1 tablespoon lemon juice, the onion powder, pepper, and remaining 1/4 teaspoon salt. Blend mixture to a smooth, thick sauce, adding water a little at a time if needed to reach a thick saucy consistency.
Roughly 30 minutes before desired serving time, preheat the oven to 375°. Fill each potato skin with the filling mixture; then drizzle 1 tablespoon sauce over each filled potato. Bake on the oven’s top rack for 10 to 20 minutes, or until sauce and edges of potatoes are just starting to brown.
Remove stuffed potatoes from oven and top with salsa fresca and scallions. Serve immediately.