Vegan Protein-Packed Twice-Baked Potatoes
Makes 8 Large halves
Off the record, if I had to choose ONE recipe to make for Michelle Obama in a desperate plea for friendship, this would be it.
No matter who I make these for, no matter how hungry they are, or how much they swear they hate vegan food, these hearty dream-boats always get the job done.
Maybe it's because potatoes are the #1 most satiating food on the planet.
That's right, public enemy numero uno is actually just a misunderstood ally, aiding in weight management, heart disease risk reduction, and keeping you regular too.
Which is why I LOVE finding creative ways to eat more of them in their whole, organic, un-fried state.
Plant-based, protein-packed, meal-prep friendly and completely customizable to your taste buds' - these bad things are sure to keep you satisfied & energized all week long.
Prep time: 20 miN
Cook time: 60 min
Total time: 1 hr 20 min
4 large organic russet potatoes
1 handful fresh spinach, roughly chopped
1/2 red onion, diced
1 bunch fresh chives, chopped
1 bunch fresh dill, chopped
1/2 cup fresh English peas
1/2 cup chickpeas
1 container garlic hummus
1 pack smoky tempeh bacon or 2 links vegan Italian sausage of choice, cooked & roughly chopped
1 tsp sea salt
1 tsp fresh cracked black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp ground turmeric
1/2 tsp smoked paprika
2 Tbsp nutritional yeast
Splash of unsweetened non-dairy milk
Optional: dairy-free cheese of choice, shredded
Preheat oven to 400 degrees F on the convection setting and line a large baking tray with parchment paper.
Wash and scrub the potatoes before cutting in half lengthwise and placing face-down on the lined baking tray. Bake for 40-45 minutes, or until fork tender.
In the meantime, toss the remaining ingredients and spices in a large mixing bowl together.
Remove potato halves from oven and adjust the oven to 400 degrees F, no longer on the convection setting (or down to 375 degrees F on convection). Pick up each potato half using an oven-mit (as they will be hot!) and scoop out the insides into the same large mixing bowl. Mash and combine the potato insides with the vegetables, peas and spices until the mixture is well combined. Add more non-dairy milk as needed until the mixture fluffy and creamy in texture.
Scoop the prepared mixture back into the hollowed out potato skins and top with shredded cheese as desired. Place back into the oven for another 15 minutes or until cheese is gooey and melted.
Garnish with more sliced chives, serve up with a side of sweet n' spicy BBQ sauce and ENJOY!
Store in an airtight container for 3-5 days and enjoy for lunch or dinner all week long. These puppies age like a fine wine - my husband and I swear they get even better with time!
My family loves to have these with a side salad or roasted brussel sprouts - but they're amazing on their own as well.
Hope you love this plant-based twist on a comfort-food classic as much as we do!
For more disease-fighting & drool-worthy
meal ideas, check out my other plant-powered recipes here: