Ingredients

The following ingredients have 4 Servings
  • 3 medium potatoes
  • 1/2 tbsp oil
  • 1 small/medium onion (chopped)
  • 2 cloves garlic (minced)
  • 1 1/2 cups corn (fresh, frozen or canned (drained and rinsed))
  • 1 1/2 cups black beans (or kidney beans (one 15 oz can, drained and rinsed))
  • 1/3 cup vegan sour cream
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • sea salt, black pepper & hot sauce (to taste)
  • 2 tbsp nutritional yeast ((optional))
  • 6-8 tbsp vegan cheese
  • 4 scallions (or a few tablespoons of chives, chopped)

Instruction

  • You can watch the video in the post for visual instructions.Preheat oven to 390 degrees F (200 degrees C).
  • Wash potatoes, pierce them a couple of times with a fork and brush with a little bit oil.
  • Bake for about 45-60 minutes or until soft.
  • Meanwhile, heat oil in a pan or skillet, add onion and fry over medium heat for about 2-3 minutes. Add corn (I used fresh corn from the cob) and spice mixture and roast over medium heat until nicely browned.
  • Add garlic and roast for a further 1 minute.
  • Turn off the heat. Add beans, vegan sour cream, nutritional yeast, and chopped scallions.
  • Cut each (cooled) potato in half (lengthwise) and scoop out most of the flesh (leave a thin layer of potato inside of the skins). Place the potato skins on a baking sheet lined with parchment paper.
  • Mash the flesh of the potatoes with a fork and add it to the pan (with the corn, beans etc.).
  • Combine the mixture and adjust seasonings to taste.
  • Scoop the filling into the potato skins and add vegan cheese on top (I used my vegan cheese sauce).
  • Broil at 390 degrees F (200 degrees C) for about 5 minutes. Enjoy!