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Stuffed Potato Skins Recipe

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This recipe for Stuffed Potato Skins, by , is from Pasado's Safe Haven Cooks!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kimberlee Spicer


3 medium-sized potatoes
Tbsp oil
1 small/medium onion, chopped
2 cloves garlic, minced
1 C corn, fresh from the cob or use one 15 oz can, drained and rinsed
1 cups black beans or kidney beans, cooked or use one 15 oz can, drained and rinsed
⅓ C vegan sour cream
1 tsp onion powder
tsp smoked paprika
tsp cumin
sea salt, black pepper & hot sauce to taste
2 Tbsp nutritional yeast flakes
6-8 Tbsp vegan cheese
4 scallions, chopped

1. Preheat oven to 390F
2. Wash potatoes, pierce them a couple of times with a fork and brush with a little bit oil
3. Bake for about 45-60 minutes or until soft
4. Meanwhile, heat oil in a pan or skillet, add onion and fry over medium heat for about 2-3 minutes
5. Add corn and spices and cook over medium heat until nicely browned
6. Add garlic and cook for another 1 minute
7. Turn off the heat
8. Add beans, vegan sour cream, nutritional yeast, and chopped scallions
9. Cut each potato in half lengthwise and scoop out most of the flesh (leave a thin layer of potato inside of the skins)
10. Place the potato skins on a baking sheet lined with parchment paper
11. Mash the flesh of the potatoes with a fork and add it to the pan with the corn and bean mixture
12. Combine the mixture and adjust seasonings to taste
13. Scoop the filling into the potato skins and add vegan cheese on top
14. Broil at 390F for about 5 minutes




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