Stuffed Twice Baked Potatoes
Prep: 15 minutes Cook: 1 hour
By Vicki Brett-Gach
Vicki is a Certified Vegan Lifestyle Coach and Educator through Main Street Vegan Academy, and a Certified Personal Chef through Wellness Forum Health. Vicki completed training in Nutrition for a Healthy Heart, and earned a Certificate in Plant-Based Nutrition through the T. Colin Campbell Center for Nutrition Studies.
- 2 Russet or Yukon Gold potatoes, about 8 oz. each
- 1/3 cup nondairy milk, plain, unsweetened
- 4 tbsp no-oil added hummus
- 1 cup cooked vegetables, chopped (onions, broccoli, cauliflower, etc.)
- 1/2 tsp hot sauce
- 1/2 tsp kosher salt (or to taste)
Preheat oven to 375 degrees. 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. Remove from oven and allow to rest until cool enough to touch. Slice potatoes lengthwise.
Scoop insides of potatoes into a bowl, being careful not to tear the skins. Leave a small rim of potato intact for support.
Lay the hollowed out potato shells on a baking sheet.
Mash the potato flesh in a bowl along with the remaining ingredients, combining thoroughly. Spoon mixture back into the potato shells evenly until each half is rounded and almost overflowing. Pop them back into the oven, and bake until heated all the way through, approximately 15 minutes. Remove from oven, and serve immediately.