These are some guilt free comfort food, my friends. They are vegan and oil free. Of course you can add meat and “real” cheese to them to your heart’s content. They were so stinkin’ good that I accidentally wolfed half of mine down before I remembered to take a picture. *Sorry.*
Feel free to bake the potatoes a day or a few hours in advance.
You can certainly use store bought cheese sauce (vegan or otherwise, whatever suits you). I had a boatload of cheese sauce I had made from making vegan nachos a few days ago.
- 4 large russet potatoes
- 1-3 tablespoons vegetable broth
- 1 medium onion, diced
- 1 poblano pepper, seeded and finely chopped
- 1 cup frozen corn
- 1 cup cooked quinoa
- 1 ½ cup fresh baby spinach, chopped
- 1 can black beans
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- 1 ½ cups vegan or store bought cheese sauce
- Plain Yogurt (almond milk or regular)
- Green onions, sliced
- Microgreens: arugula, broccoli or radish recommended
- Preheat oven to 350*. Poke potatoes with a fork 6-8 times each so they can release steam while cooking.
- Set the naked potatoes directly on the oven rack and cook in the oven ~1 hour, until softened but not mushy.
- While the potatoes cook, make the veggie mixture. Heat a medium skillet over medium high heat and add 1 tbsp vegetable stock. Add the onions and pepper and cook until softened. Add the beans, corn, quinoa and spices. Cook a few minutes more. Add the chopped spinach and cook, stirring until wilted. Remove from heat and set aside.
- Allow potatoes to cool on counter top. Don’t burn yourself!
- Once cooled, cut each potato open lengthwise and scoop out the inside, leaving a thin layer.
- Mash or blend together the insides from the potatoes with the cheese sauce.
- Combine the potato mixture with the vegetable mixture, then scoop into the hollowed out potatoes.
- Bake at 400 for about 15-20 minutes or until beginning to lightly brown. Remove from oven and serve hot.
- Top with the yogurt, green onions and microgreens. Yum!
- You can store leftovers in the refrigerator for up to 4 days – they reheat in the oven or toaster oven really well!