Ingredients
The following ingredients have 16 Servings
- 8 small (4- to 6-ounce) potatoes, scrubbed
- 1 (15-ounce) can black beans, rinsed and drained (1½ cups)
- 1 cup fresh or frozen corn, thawed
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon chipotle powder
- ½ teaspoon sea salt, divided
- 2 tablespoons lemon juice, divided
- 1 cup unsweetened, unflavored plant milk
- ¼ cup nutritional yeast
- 1 teaspoon onion powder
- 1 cup store-bought pico de gallo
- ¼ cup thinly sliced scallions
Instruction
- Preheat oven to 450°F. Scrub potatoes and use a fork to poke several holes in each one. Arrange potatoes on a baking sheet and bake 40 to 60 minutes or until tender when pierced with a fork. Cool on baking sheet.
- Slice potatoes in half lengthwise. Carefully scoop out and reserve most of the potato flesh, leaving a thin layer of potato flesh with the skin to help retain the potato’s shape.
- To make the filling, in a medium bowl, combine 2 cups of potato flesh, black beans, corn, cumin, garlic powder, chipotle powder, ¼ teaspoon of salt, and 1 tablespoon lemon juice. Mix well. Set aside.
- To make cheese sauce, place 1 cup of potato flesh in a blender. Add milk, nutritional yeast, remaining 1 tablespoon lemon juice, the onion powder, pepper, and remaining ¼ teaspoon salt. Blend mixture to a smooth, thick sauce, adding water a little at a time if needed to reach a thick saucy consistency.
- Roughly 30 minutes before desired serving time, preheat the oven to 375℉. Fill each potato skin with the filling mixture; then drizzle 1 tablespoon sauce over each filled potato. Bake on the oven’s top rack for 10 to 20 minutes, or until sauce and edges of potatoes are just starting to brown.
- Remove stuffed potatoes from oven and top with pico de gallo and scallions. Serve immediately.
