Spicy Cheesy Stuffed Potatoes

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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

Ingredients:

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  • 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.

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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).

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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.

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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!

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Sweet Potato Tofu Scramble

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  Prep Time: ~ 15 min      Cook Time: ~30 min      Total Time: ~ 45 min       Servings: 2-3

Note: Majority of prep can be done while potatoes bake, bringing your total time down to ~ 30 minutes!

Ingredients: 

  • 2 Sweet Potatoes
  • 4 Tablespoons Oil 
  • Potato Seasoning:
    • 1/2 Teaspoon Paprika
    • 1/2 Teaspoon Chili Powder
    • 1/2 Teaspoon Cayenne 
    • 1/2 Teaspoon Salt & Pepper
    • 1 Small Onion
    • 1 Red Pepper
    • 1 Yellow Pepper
    • 1 Green Pepper
    • 3 Cloves Garlic Minced
    • Salt & Pepper (to taste)
    • 1 Cup Cremini Mushrooms
    • 1 Head of Broccoli
    • 1 Block Firm Tofu
    • Tofu Seasoning:
      • 1 Teaspoon Paprika
      • 1 Teaspoon Cayenne
      • 1 T chili powder
      • 1/2 Teaspoon Salt
      • 1/2 Teaspoon Pepper
      • 2 Tablespoons Hot Sauce
      • 1/2 Cup Milk
      • 1/2 Cup Nutritional Yeast 
      • 1/2 Teaspoon Basil
      • 1/2 Teaspoon Paprika 
      • 1/4 Teaspoon salt 

What You Will Need: 

  • Baking sheet
  • Sautee Pan
  • Large Bowl
  • Small Pot

Step 1: Preheat oven to 425 F. Cut potatoes into cubes and spread onto a baking sheet. Massage potatoes with 2 tablespoons of oil, and sprinkle with potato seasoning. Bake for 20 minutes.

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Step 2: Heat 2 tablespoons of oil in a pan on medium heat. Julienne onions, and peppers, and toss into your pan with garlic. Sprinkle with salt and pepper, and let cook until onions become translucent.

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Step 3: Chop broccoli into small florets, and add mushrooms and broccoli to pan. Cover and let cook for 3 minutes on medium heat.

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Step 4: Remove contents of pan and empty into a large mixing bowl. Crumble block of tofu into your sautee pan and let cook on medium heat for ~ 5 minutes. Oil isn't needed to cook tofu, because we are trying to dry out some of the moisture in the tofu.

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Step 5: Evenly coat tofu with tofu seasoning, and combine with cooked vegetables.

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Step 6: In a small pot, heat milk on medium - high heat. Add nutritional yeast and stir until completely blended. Reduce heat to low and add basil, paprika, and salt. Allow cheese sauce to thicken for a few minutes, then combine your potatoes with your tofu & vegetable mix. Top with cheese sauce, and garnish with cilantro (optional).

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