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Southwestern Vegan Twice Baked Potatoes

Twice baked potatoes have a notoriously bad reputation as a fried food, topped with bacon, cheese, and sour cream---no more. This version makes a hearty healthy meal, filled with black beans, corn and spices---well worth the effort.

By Forks Over Knives,

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Ingredients

  • 6 large Russet potatoes
  • 1 medium yellow onion, diced small
  • 1 red bell pepper, diced small
  • 1 jalapeno pepper, seeded and minced
  • 2 cloves garlic, minced
  • 1 tablespoon cumin seeds, toasted and ground
  • 2 teaspoons ancho chile powder
  • One 10-ounce package frozen corn
  • One 15-ounce can black beans, drained and rinsed
  • 1 teaspoon sea salt, more or less to taste
  • ½ cup cilantro, chopped
  • ½ cup chopped green onion
  • One 12-ounce package extra firm silken tofu, drained

Instructions

  • Preheat oven to 350° F.
  • Rinse and scrub the potatoes. Place on a baking sheet and bake for 1 hour. Let cool.
  • Saute´ the onions and red pepper in a large skillet 7 to 8 minutes until the onions start to brown. Add water 1 to 2 tablespoons at a time to keep the vegetable from sticking. Add the jalapeno peppers, garlic, cumin, and chile powder, and sauté another minute. Add the corn, black beans, sea salt and cilantro.
  • Puree the silken tofu in a food processor or blender. Add the tofu to the vegetable mixture and mix well.
  • When the potatoes are cool, slice in half lengthwise, and scoop out the inside, leaving a ¼-inch wide rim. Divide the filling evenly between the potato halves and bake for 30 minutes.
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Comments (2)

(5 from 1 vote)

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Becca

Are we supposed to mix the veggie mix with the scooped-out potato?

Joyce Bradley

Great baked potatoes

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