Baked Stuffed Sweet and Yellow Potatoes

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Baked Stuffed Sweet and Yellow Potatoes

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  • Show Name

So Many Potatoes

  • Show Name

So Many Potatoes

  • Show Date
September 10, 2022
  • Show Date
September 10, 2022
  • Cook

Susannah Dickman

  • Cook

Susannah Dickman

Description

Potatoes are my favorite food! When I am entertaining or just want to have a fun easy dinner, I like to have a Stuffed Potato Bar!

Everyone can top their potato with their favorite toppings! I have included a few of my families’ favorites!

  • Ingredients

6 – 8 large potatoes, russet, yellow, sweet, Japanese sweet potatoes, or large red potatoes

I) Toppings

  • Chili

  • Vegan cheese sauce (see recipe below)

  • Vegan sour cream (see recipe below)

  • Roasted broccoli or cauliflower

  • Roasted cauliflower

  • Mushrooms sautéed with onions and garlic

  • Coconut bacon (see recipe below)

  • Tomatoes diced

  • Salsa

  • Black beans, pinto beans, kidney beans, garbanzo beans

  • Any other toppings you like!

II) VEGAN CHEESE SAUCE

Makes 10 servings

  • ✓ 1/4 cup raw cashews
  • ✓ 2 cups water
  • ✓ 3/4 teaspoon salt
  • ✓ 1/4 cup nutritional yeast (flakes)
  • ✓ 1 teaspoon onion powder
  • ✓ 1/2 teaspoon garlic powder
  • ✓ 3 tablespoons cornstarch or arrowroot
  • ✓ 1 teaspoon to 1 tablespoon lemon juice to taste
  • ✓ 1/3 cup roasted red bell pepper (packed in water)

III) CASHEW SOUR CREAM

  • 1 cup raw unroasted cashews

  • ½ cup water

  • 1 tablespoon lemon juice

  • ½ tablespoon apple cider vinegar

  • ¼ teaspoon salt

IV) COCONUT BACON

  • 3 cups unsweetened coconut chips

  • 4 tablespoons low sodium tamari or Braggs liquid aminos

  • 1 tablespoon maple syrup or agave nectar

  • 2 tablespoons low sodium vegetable broth

  • 1 tablespoon apple cider vinegar

  • 2 teaspoons liquid smoke

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon smoked paprika

  • Instructions

I) Toppings

  1. Preheat oven to 375 degrees.

  2. Wash and scrub potatoes well. Leave the skins on; but take out any imperfections.

  3. Poke 8 -10 holes in each potato with a fork.

  4. Line a baking sheet with parchment paper and place potatoes on baking sheet.

  5. Bake from 30 – 60 minutes.

  6. Bake until you can easily slide a fork or skewer into the center of the potatoes. You may even hear a hissing sound. You should also be able to squeeze the potatoes easily. Remember the baking time will depend on the size of your potatoes.

  7. When potatoes are cooking prepare your toppings for your potato bar.

II) VEGAN CHEESE SAUCE

  1. Place all ingredients in a blender and blend until smooth.

  2. Pour into a saucepan and bring to a boil while stirring constantly. It will thicken.

III) CASHEW SOUR CREAM

  1. Place all ingredients in a high-powered blender and blend until smooth

  2.  NOTE: If you do not have a high-powered blender, soak your cashews in water for at least 8 hours or overnight. Place cashews in a bowl and add enough water to cover. When ready to make the sour cream, drain and rinse the cashews then add to blender.

IV) COCONUT BACON

  1. Preheat oven to 350 degrees.
  2. In a large bowl, use a whisk to mix all ingredients (except coconut) until well combined.
  3. Pour coconut chips in bowl and mix until all coconut is covered.
  4. Place coconut on a cookie sheet lined with parchment paper or a silicon mat.
  5. Bake for 15 minutes, make sure to flip coconut after 8 minutes.
  6. If after 15 minutes coconut is not a golden brown, cook for 5-minute intervals until it has turned golden brown.
  7. Remove from the oven and let cool before refrigerating.
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