ABOUT THE RECIPE:
Both my grandma and my mom often made Twice-Baked Potatoes and I just loved them! Because it was one of my favorite dishes as a child, I set out to create an equally delectable spud, stuffed with a smooth and savory filling that is reminiscent of childhood culinary bliss!
Makes 6 servings
INGREDIENTS:
3 very large russet potatoes, scrubbed, baked, and cooled
1 cup cooked white beans (drained and rinsed if canned)
1/4 cup nondairy milk, plus more as needed
1/8 teaspoon garlic powder
1/8 teaspoon salt
2 tablespoons minced sweet onion
2 tablespoons seeded and diced sweet red pepper
1/4 teaspoon sweet or smoked paprika
1/4 teaspoon Italian seasoning blend
Freshly ground salt, to taste
Freshly ground pepper, to taste
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Line a medium-sized, rimmed baking pan with unbleached parchment paper.
Slice each potato in half lengthwise. Carefully scoop out the pulp, using a teaspoon or grapefruit spoon, leaving 1/4- to 1/2- inch of the potato skin and pulp intact. Put the potato pulp, white beans, nondairy milk, garlic powder, and salt in a blender or food processor and process until smooth. If the mixture is still lumpy, add more nondairy milk, 1 tablespoon at a time, to achieve a smooth consistency.
Put the potato mixture in a medium-sized bowl. Gently fold in the onion and pepper. Spoon about one-sixth of the potato mixture into each potato skin, using a large soup spoon or rubber spatula. Put the stuffed potato on the prepared baking pan. Repeat until all of the potato skins are filled. Sprinkle the tops of each potato with some paprika, Italian seasoning, salt, and pepper.
Tent the pan with foil and bake for 40 minutes. Uncover and bake for 15 to 20 minutes more, or until the tops are crispy and slightly golden. Cool for 5 to 7 minutes and serve.
NOTE: The russet potatoes may be baked up to 24 hours in advance of preparing this recipe. After they have cooled, wrap them tightly in foil and store them in the refrigerator until use.
Ingredients
Directions
ABOUT THE RECIPE:
Both my grandma and my mom often made Twice-Baked Potatoes and I just loved them! Because it was one of my favorite dishes as a child, I set out to create an equally delectable spud, stuffed with a smooth and savory filling that is reminiscent of childhood culinary bliss!
Makes 6 servings
INGREDIENTS:
3 very large russet potatoes, scrubbed, baked, and cooled
1 cup cooked white beans (drained and rinsed if canned)
1/4 cup nondairy milk, plus more as needed
1/8 teaspoon garlic powder
1/8 teaspoon salt
2 tablespoons minced sweet onion
2 tablespoons seeded and diced sweet red pepper
1/4 teaspoon sweet or smoked paprika
1/4 teaspoon Italian seasoning blend
Freshly ground salt, to taste
Freshly ground pepper, to taste
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Line a medium-sized, rimmed baking pan with unbleached parchment paper.
Slice each potato in half lengthwise. Carefully scoop out the pulp, using a teaspoon or grapefruit spoon, leaving 1/4- to 1/2- inch of the potato skin and pulp intact. Put the potato pulp, white beans, nondairy milk, garlic powder, and salt in a blender or food processor and process until smooth. If the mixture is still lumpy, add more nondairy milk, 1 tablespoon at a time, to achieve a smooth consistency.
Put the potato mixture in a medium-sized bowl. Gently fold in the onion and pepper. Spoon about one-sixth of the potato mixture into each potato skin, using a large soup spoon or rubber spatula. Put the stuffed potato on the prepared baking pan. Repeat until all of the potato skins are filled. Sprinkle the tops of each potato with some paprika, Italian seasoning, salt, and pepper.
Tent the pan with foil and bake for 40 minutes. Uncover and bake for 15 to 20 minutes more, or until the tops are crispy and slightly golden. Cool for 5 to 7 minutes and serve.
NOTE: The russet potatoes may be baked up to 24 hours in advance of preparing this recipe. After they have cooled, wrap them tightly in foil and store them in the refrigerator until use.
