Little compares to the comfort of a warm baked potato right out of the oven. Except perhaps a warm baked potato, twice-stuffed with creamy, chili-spiked mashed potatoes and Feisty Beyond Meat! The secret to making this recipe awesome is the extra potato – you’ll use it to add to the filling and make the other spuds really over-stuffed and decadent.
Sometimes vegan food is health food. On this occasion, vegan food is indulgent and home-style! So dig in – this is a perfect dish to eat while watching the next football game, at a dinner for two or when sharing with family. Want to kick up the chili factor? Add a few dashes of your favorite hot sauce, some beans or diced jalapenos to the stuffing! You can also make them ahead and warm the entire batch up just before serving.
Twice Baked Chili Potatoes
6 large baking potatoes
2 Tbl. olive oil
1/2 cup diced onion
2 cloves garlic, minced
1/2 tsp. red pepper flakes
1 tsp. chili powder
1/4 cup vegan cheddar shreds (we used Daiya)
1/2 cup vegan sour cream (we used Tofutti)
2 Tbl. vegan margarine (we used Earth Balance)
2 Tbl. plain dairy-free milk (we used Almond Breeze Original, Unsweetened)
salt and pepper, to taste
1 large tomato, de-seeded and chopped into small bits
paprika, to garnish
green onions, to garnish
Set oven to 375. Rub potatoes with oil and pierce with a fork several times. Bake on a baking sheet for 1.5 hours, until insides are hot, soft, and thoroughly cooked – and skins are crispy and browned.
While potatoes are baking, sauteed diced onion, garlic, Beyond Meat Crumbles and red pepper flakes with a dash of olive oil in a large pan over medium-high heat. When onions are wilted, turn off heat and move the mixture to a large bowl. Set aside.
After potatoes are baked, allow to cool to room temperature, or at least until you can touch them comfortably. Using a sharp knife, slice a V-shaped wedge into the top of five potatoes. Being careful not to tear the skins, scoop out the insides of the first five potatoes and add to the mixing bowl with onions/garlic/Beyond Meat/red pepper flakes. Discard the sliced-off tops of the potato “V” once you have scraped away the insides.
The sixth potato is xetra – and it will make the twice-stuffed goodness brim over the tops of the remaining five. For this final potato, cut in half and sc0op out all the insides. Discard skins (or eat them as a snack – we usually do).
Add to the mixing bowl chili powder, vegan cheddar shreds, vegan sour cream, vegan margarine, dairy-free milk and salt & pepper. Smash together, as if you are making mashed potatoes. You can do this by hand with a sturdy fork or a potato masher, or use a hand mixer to make them extra smooth, whatever you prefer for your mashers. When the ingredients are well combined and all the sour cream/margarine has melted into the potatoes, fold in the chopped tomatoes by hand.
Stuff the five potato shells with the mashed potato filling until the tops are heaping. They should be over-stuffed. Sprinkle with paprika, if desired and return to baking sheet. Bake an additional 15-20 minutes, until heated through. Serve warm with green onions scattered on top.