Spicy Cheesy Stuffed Potatoes


Looking for a tasty appetizer to bring to the backyard cookout? This baked potato recipe is packed with flavour, looks amazing, and is seriously easy to make!... So you'll have everyone fooled, even if you're not a whiz in the kitchen!    

Prep Time:  ~5 mins    Cook Time: ~60 mins    Total Time: ~65 mins     Servings: 6


  • 6 Potatoes (I used 3 yellow & 3 red)
  • 3 Tablespoons Olive Oil
  • 1/4 Cup Minced Garlic
  • 1/2 Cup Cashew Cheese (from previous recipe)
  • 1/2 Cup Chopped Red Pepper
  • 1/4 Cup Chopped Cilantro
  • 1 Tablespoon Chilli Flakes
  • 1 Teaspoon Chilli Powder
  • Salt & Pepper (to taste)
  • Guacamole Dressing:
    • 1 Acovado
    • 1 Teaspoon Lime Juice
    • Salt & Pepper (to taste)
    • 2 Tablespoons Hot Sauce
    • 2 Tablespoons Veganaise

You Will Need:

  • Large Baking Sheet
  • Parchment Paper
  • Cutting Board
  • Serrated knife
  • Cooking Brush

Step 1: Line baking sheet with parchment paper, and preheat oven to 425 F. Using a cutting board and serrated knife, slice potatoes widthwise, approximately 0.5-1 cm per slice. Be careful not to slice all the way through! Ideally, the potatoes should fan out, or be somewhat easily opened up.


Step 2: Place potatoes onto baking sheet; spread out evenly. Brush each potato with oil, getting into the sliced creases as much as possible. Brush potatoes with garlic, and begin to fill with cashew cheese, peppers, and cilantro (leave about a teaspoon of cilantro aside for your dressing).


Step 3: Top with chilli flakes, chilli powder, salt, and pepper, and place in the oven for 60 minutes. Potato skins should turn golden brown, and slightly crispy when ready. Use a fork to puncture the potato; if will be somewhat soft when ready.


Step 4: Using your cutting board, mash your avocado with a fork, then sprinkle lime juice, salt, pepper, and cilantro on top. Mix evenly, and drizzle over potatoes. Lastly, drizzle on hot sauce and veganaise. I used a small sandwich bag to evenly coat the potatoes with sauces, but squeeze bottles work well too when using thicker dressings!


Quinoa Almond Burger


Prep Time:  ~5 mins    Cook Time: ~45 mins    Total Time: ~50 mins     Servings: 5 Patties


  • 2 Avocados
  • 1 Tablespoon Lime Juice
  • 1 Cup Alfalfa Sprouts
  • 2 Cups Mixed Greens
  • 5 Hamburger Buns/Lettuce Cups

What You Need: 

  • Pot
  • Food Processor
  • Large Mixing Bowl
  • Baking Sheet





Step 1: Bring 1.5 cups water to a boil and add quinoa. Cook for 15-20 minutes or until soft.

Step 2: Heat oil in a pan on medium - high heat. Mince garlic, chop onion, slice mushrooms, and sauté for 5 minutes.

Step 3: Combine flax seed with 5 tablespoons water and let sit for 5 minutes to make 2 flax eggs.


Step 4: Empty almonds into food processor and pulse until you reach a crumby consistency as shown below. 

Step 5: Empty almonds into a large mixing bowl, and combine with quinoa, cooked mushrooms, flax eggs, cranberries, nutritional yeast, sage, nutmeg, rosemary, salt, and pepper. Stir until all ingredients are mixed evenly.


Step 6: Preheat oven to 350 F, and lightly grease baking sheet. Form mixture into 5 patties, ~ 1 inch high, and place on baking sheet. Bake for 30 minutes, flipping patties halfway through.


Step 7: Thinly slice red cabbage and tomato. Mash avocado into guacamole, sprinkling with lime juice, salt, and pepper to taste.


Step 8: Garnish burgers with mixed greens, cabbage, guacamole, tomato, and alfalfa sprouts. I like to drizzle mine with balsamic glaze!


Try replacing your burger bun with mixed greens to create a tasty quinoa patty salad!


Enjoying my first homemade burger of the summer!