Monday, August 17, 2015

Meatless Monday: Delicious Double Baked Potatoes

There is just something comforting and delicious about a baked potato - even more so when you add some mashed potatoes in to your baked potato and cook it again so that the skin is extra crispy - definitely delicious.

Now many of you would think double baked potatoes are not for us vegans or clean eaters - mostly because they are usually stuffed with cheddar cheese, butter, sour cream, etc…well you no longer have to deprive yourself - this Meatless Monday recipe has beautiful creamy mashed potatoes combined with protein and fibre rich white beans, thyroid healing brazil nuts and vitamin B filled nutritional yeast to give it that yummy cheese flavour…enjoy!

Delicious Double Baked Potatoes
makes 4 potato halves - serves 4

2 large baking potatoes, scrubbed
3 Tbsp OO, divided, plus a little to rub on the potatoes before baking
2 Tbsp nutritional yeast
4 brazil nuts, chopped
4 sprigs fresh rosemary, chopped (or 4 tsp dried)
1 medium white onion, chopped
2 tsp garlic powder, divided
1 can organic cannellini beans
salt and pepper

Pre heat the oven to 425 and line a baking sheet with parchment paper. Rub the potatoes with a little olive oil and sprinkle with salt and pepper. Place on parchment paper and bake in the oven until their sides are soft - approximately 1 hour, turning them once. Allow to cool enough to handle.
In a medium sauté pan, cook the onion with 1 Tbsp of olive oil, rosemary, 1 tsp garlic powder and salt and pepper for about 5-7 minutes on medium-low heat until onions are soft. Add the beans and cook for another 5 minutes. 
Cut the potatoes in equal halves and scoop out the insides  into a large mixing bowl, leaving abut a 1/4 inch of the potato as the shell. Arrange the shells back on the baking sheet. 
Using a fork or potato masher mash 2 Tbsp of olive oil, nutritional yeast and the chopped brazil nuts until very creamy. Stir in the cooked onions and beans until well combined (do not mash in the beans and onions - just stir them in). 
Fill the potato shells with the mashed potato and bean mixture, using the back of a spoon to really fill the shells and then scoop more on top until you have used all the filling. 
Bake the shells in the oven, still on 425, for about 10-15 minutes until the tops start to brown a bit. 
Serve warm.

*Make ahead! This is a bit of a time consuming recipe due to the time it takes to initially bake the potatoes. You can always bake and fill the potatoes ahead of time and then refrigerate them for up to 2 days. Just pop them in the oven for about 25 minutes so they are heated all the way through before serving. 

Sending you sunshine, happiness and baked potato love,

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