ABOUT THE RECIPE:
My grandmother often made a delicious recipe called Twice Baked Potatoes. I loved them, but they were packed with cheese, cream and butter. So I have created a flavorful “cheese-like,” vegan potato stuffing to replicate Grandma’s specialty, but with a rockin’ twist.
MAKES 6 SERVINGS
6 large baked potatoes, cooled or cold (see note)
5 1/2 tablespoons nondairy milk, divided, plus more as needed
2 tablespoons Dijon, stone ground or yellow mustard
1 1/2 cups cooked chickpeas (garbanzo beans), drained and rinsed, if canned
2 tablespoons plus 1/2 teaspoon sesame tahini
1/2 teaspoon smoked paprika
1/4 teaspoon sea salt, plus more to taste
Several grinds of freshly ground black pepper, to taste
1/4 teaspoon sweet paprika, plus more for serving (or use more smoked paprika)
Chopped fresh or dried parsley, for serving (optional)
Preheat the oven to 375 degrees F. Line the bottom of a 9 by 12-inch or similar sized baking pan with unbleached parchment paper.
Slice each potato in half, lengthwise. Carefully scoop out the pulp, using a teaspoon or grapefruit spoon, leaving about 1/4 inch of the potato skin intact. Put the potato pulp into a large bowl. Add 3 tablespoons nondairy milk and the Dijon mustard to the potato pulp. Mash using a potato masher or large fork until almost smooth.
Put the garbanzo beans, 2 1/2 tablespoons nondairy milk, 2 tablespoons plus 1/2 teaspoon sesame tahini, smoked paprika, sea salt and several grinds of black pepper into a blender and process until the mixture is smooth.
Add the garbanzo mixture to the potato pulp, and mash until well combined and almost smooth, adding more nondairy milk if the mixture seems dry. Using a large spoon, put one-twelfth of the potato mixture into each potato skin and smooth the top using the back of the spoon or a rubber spatula. Sprinkle the top of each potato half with one-twelfth of the sweet paprika. Arrange the stuffed potato halves in a single layer in the prepared pan.
Cover and bake for 40 to 45 minutes, or until the filling is heated through. Uncover and bake for an additional 5 to 10 minutes, or until the tops of the potatoes are slightly golden and crusty. Cool for 5 to 7 minutes. Serve 2 potato halves, per person, sprinkled with more sweet paprika and optional fresh or dried parsley.