These Twice Baked Potatoes will more than hit the spot. Serve them as a side dish with a salad, or enjoy them as the main entree. But these twice baked potatoes are hearty enough to stand on their own.
Sweet Potato Boats
- 2 large (sweet) potatoes
- 5 tbsp granulated onion powder
- salt and pepper to taste
- 1/2 tsp smoked paprika
- 1/4 cup (about 60 ml) of the sour cream (see below)
- 12 oz (about 340 gr) of silken tofu
- juice of 1 lemon
- 1/4 cup (40 gr) raw cashews
- 1 tbsp miso
- 1 tbsp mild mustard
Pico De Gallo Topping
- 5 small Roma tomatoes
- 1 small red onion
- fresh cilantro to taste
- juice of 1 lime
- 1 garlic clove
- 1 tbsp hemp seeds
Wash the potatoes then slice potatoes in half lengthwise.
Place the potatoes directly in a preheated oven and bake at 180°C / 350 °F. Bake until tender, about 20-30 minutes.
Meanwhile, prepare the sour cream by placing all ingredients in a high speed blender and blend until smooth. Set aside.
Prepare the pico de gallo topping. Chop the tomatoes, onion, cilantro, and garlic in small chunks. I personally prefer the smaller chunks, but it’s totally up to you. Place that into a large bowl and stir in some lime juice and hempseeds. Set aside.
Remove potatoes from the oven.
Hold the potato with an oven-mit or towel, carefully scoop out the inside of the potato into a medium bowl. Make sure you are still maintaining the shape.
Mash the potato in a bowl with a fork along with the onion powder and the sour cream until smooth and fully. Season with salt and pepper (to taste).
Refill the ”potato boats” with the potato mixture. Sprinkle smoked paprika on top.
Return the filled potatoes to the oven and bake until you see a nice brown crunchy top, about 20 minutes at 180°C / 350 °F. Once baked again, place on a plate, add in the pico de gallo topping and serve.
Keywords: lunch, dinner, sweet potato, recipe, vegan,