Savory Stuffed Baked Potatoes

Don’t we all love our baked potatoes and the delicious food that comes with them! Why not give our good old kitchen favorites a little twist and dress them up with some savory stuffing! In just a few additional minutes you’ll transform your beloved side dish into the main attraction on your plate. Be prepared that this new version will be asked for again and again!

Ingredients:

• 4 medium size russet potatoes (mine weighed together about 2.4 lb/1 generous kg)
• 1 Tbsp extra virgin olive oil to coat potatoes
• 1/2 tsp Celtic sea salt to rub onto potato skins

• 1 more Tbsp extra virgin olive oil for casserole dish

For the stuffing:

• 1 1/2 tsp Celtic sea salt
• 1/2 cup (120 ml) vegan sour cream (preferably homemade)
• freshly ground black pepper to taste
• 1/2 – 3/4 cup (120 – 180 ml) plant milk (I used organic  soy milk)
• 4 Tbsp nutritional yeast
• 0.5 oz fresh herbs like parsley, thyme, oregano (or parsley and chives), plus more to garnish later

For the topping:

• 1/2 red bell pepper, diced or sliced
• 1/2 green bell pepper, diced or sliced

Preparation:  

Preheat oven to 400°F (200°C)

Scrub and wash the potatoes, pat dry, and prick the skins with a fork or pointy knife. Rub the potato skins with olive oil, then salt and place directly on the middle rack of the preheated oven.

Bake for about 1 hour until the potatoes are soft and you can insert a knife without resistance.

Once the potatoes are done, let them cool down until you can handle them. Meanwhile, oil the casserole dish, cut bell peppers and mince herbs, except the ones for garnish.

Cut the potatoes in half lengthwise and scoop the insides into a medium-size bowl while leaving a 1/4 inch (generous 1/2 cm) layer on the skins.

Mash the potatoes in the bowl and combine well with all the stuffing ingredients. Season to taste. Depending on the size of your potatoes, you might have to use a little bit more or less plant milk and salt. Start with less, you can always increase the amount.

Stuff the potato skins with the mashed potato mix and top with chopped bell peppers. Place into the prepared casserole dish and bake for another 15 minutes until bell peppers start to take on some color.

Garnish with herbs of your choice (I used thyme). Enjoy!

Notes:

• You could also top them with some vegan cheese before their second round in the oven.
• I served these potatoes with “Naked Cauliflower Wings” and BBQed jackfruit.
• All kinds of roasted or creamed veggies partner well with these guys.
• Marinated, fried tempeh also sounds like a perfect match.