Twice Baked Potatoes

6 large russet potatoes
1 can garbanzo beans, drained & rinsed
1/2 - 1 cup unsweetened non-dairy milk of choice
1/2 cup sun dried tomatoes, roughly chopped
1/4 cup nutritional yeast (aka. nooch)
3 green onions/scallion, trimmed and sliced (use white and green parts!)
3 Tbsp capers
2 Tbsp yellow mustard
2 cloves garlic, minced
Salt and pepper to taste

On a parchment lined baking sheet bake potatoes at 400 for appr. 70 minutes. Test with a knife. Let cool completely. Cut an oval shape in skin to scoop out about 1/2 of the potato content, leaving a shell to stuff and season, if desired. Scoop potato into a large bowl or food processor. Add drained beans, garlic, mustard and 1 cup milk. Use an Immersion blender or the food processor to blend. Add nooch, salt, pepper and more milk as needed to taste. Stir in scallions, capers and sun dried tomatoes. Combine well, then stuff potatoes. Before serving, bake at 350 for 20 minutes to warm, microwave, or eat at room temp with BBQ, Ketchup, hot sauce or as they are!

 

Twice Baked Potatoes

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