Chef:  Vicki Brett-Gach
Makes: 2 servings
Prep Time: 10 minutes
Cook Time: 1 hour plus 15 minutes
Total Time: 1 hour and 30 minutes

INGREDIENTS 

  • 2 large Russet or Yukon Gold potatoes, about 8 oz. each
  • 1/3 c nondairy milk, plain, unsweetened
  • 4 T no-oil added hummus
  • 1 c of cooked vegetables, chopped (onions, broccoli, cauliflower, etc.)
  • 1/2 t hot sauce
  • 1/2 t kosher salt (or to taste)

DIRECTIONS

  1. Preheat oven to 375 degrees. 
  2. Prepare potatoes for baking by washing well, and poking several times with a fork or knife for steam to escape during baking. Bake for approximately one hour, or until fork tender. 
  3. Remove from oven and allow to rest until cool enough to touch.
  4. Slice potatoes lengthwise.
  5. Scoop insides of potatoes into a bowl, being careful not to tear the skins. Leave a small rim of potato intact for support.
  6. Lay the hollowed out potato shells on a baking sheet.
  7. Mash the potato flesh in a bowl along with the remaining ingredients, combining thoroughly.
  8. Spoon mixture back into the potato shells evenly until each half is rounded and almost overflowing. 
  9. Pop them back into the oven, and bake until heated all the way through, approximately 15 minutes. Remove from oven, and serve immediately.

VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator.  Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at http://annarborvegankitchen.com for new recipes as soon as they are published.

 

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