PS Twice Baked Potatoes
Chef: Laura Theodore, Jazzy Vegetarian
Makes: 6 Servings
Prep Time: 30 min
Cook Time: 45 min, plus original baking of potatoes
Total Time: 1 hr 15 min
INGREDIENTS
6 lg baked potatoes, cooled or cold
5 ½ T nondairy milk, divided, plus more as needed
2 T Dijon, stone ground or yellow mustard
1 ½ c cooked chickpeas (garbanzo beans), drained and rinsed, if canned
2 T plus ½ teaspoon sesame tahini
½ t smoked paprika
¼ t sea salt, plus more to taste
Several grinds of freshly ground black pepper, to taste
¼ t sweet paprika, plus more for serving (or use more smoked paprika)
Chopped fresh or dried parsley, for serving (optional)
DIRECTIONS
Preheat the oven to 375 degrees F. Line the bottom of a 9” x 12” or similar size baking pan with unbleached parchment paper.
Slice each potato in half, lengthwise. Carefully scoop out the pulp, using a teaspoon or grapefruit spoon, leaving about ¼” of the potato skin intact. Put the potato pulp into a large bowl. Add 3 T nondairy milk and the Dijon mustard to the potato pulp. Mash using a potato masher or large fork until almost smooth.
Put the garbanzo beans, 2 ½ T nondairy milk, 2 T plus ½ t sesame tahini, smoked paprika, sea salt and several grinds of black pepper into a blender and process until the mixture is smooth.
Add the garbanzo mixture to the potato pulp, and mash until well combined and almost smooth, adding more nondairy milk if the mixture seems dry. Using a large spoon, put 1/12 of the potato mixture into each potato skin and smooth the top using the back of the spoon or a rubber spatula. Sprinkle the top of each potato half with 1/12 of the sweet paprika. Arrange the stuffed potato halves in a single layer in the prepared pan.
Cover and bake for 40 to 45 min, or until the filling is heated through. Uncover and bake for an additional 5 to 10 min, or until the tops of the potatoes are slightly golden and crusty. Cool for 5 to 7 min. Serve 2 potato halves, per person sprinkled with more sweet paprika and optional fresh or dried parsley
With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author, Laura Theodore, truly is the Jazzy Vegetarian. Experience the Jazzy Vegetarian at:
1. Jazzy Vegetarian, and in Laura Theodore’s guide to plant based living in her book; Vegan-Ease .
2. Streaming Online Television Channel: Jazzy Vegetarian TV
3. Facebook, YouTube, Pinterest ,Twitter, Talk Radio.
