Twice-Baked Avo Potatoes

Being from Idaho, people assume that I live, love and breathe potatoes. And they would be absolutely right. We love that they are so versatile, and it also helps that Nic’s dad works for a potato company…. so lots of potatoes. Usually I am a russet gal because hashbrowns, but we ventured to the red potatoes for this recipe.

Prep time: 15 minutes

Cook Time: 30 minutes

Total time: 45 minutes

Ingredients:

Red potatoes or any other ones…. I don’t discriminate

Non-dairy milk

Vegenaise

Chipotle

Non-dairy butter

Avocado

Spinach

Your choice of spices

 

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Set oven at 350

Put potatoes in oven (as much as you want, but realize that you’re gonna cut them in half and they are going to double)

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Gather other ingredients, also feel free to add any other things, such as quinoa, or beefless-crumbles for that extra plant protein… I was just lazy and forgot to cook quinoa.

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Mix other ingredients while preparing for the potatoes to get done

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Once potatoes are soft, scrape out potatoes into little bowls, while saving insides of potatoes

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Mix potatoes with other ingredients until creamy. I used a potato masher (one of my key kitchen items) and a whisk.

Scoop mix into the potato bowls.

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Put the potato bowls back into the oven to crisp up

Place on bowl and enjoy with a Vegan Caesar or other vegan dip, and a KYLA Kombucha

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Things I learned:

I need a mixer

Potatoes take a long time to bake

Red potatoes are a lot smaller than you think

That even not-perfect potatoes are yummy (jk already knew that)

 

Your Part-Time Plant Eater,

AJ

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