Moose and I will be out of town for the next 11 days and we’ll be very busy doing a whole lot of nothing. There will be heaps of vegan food, none of which I will be making myself. There will be swimming and maybe a little bit of napping. A fire pit will be involved at some point.
But wait! Don’t stay away from this blog for 11 days! Because next Friday I’ll be back with a giveaway! You can’t eat it (I mean you physically can, but um, please don’t) but it’s vegan and it’s wonderful. I promise. Come back, okay?
And in the meantime, look at this stuffed potato stuffed with good stuff that’s been combined with other good stuff.
My photos show three potatoes, but please note that this recipe is for four potatoes, not three. I had a lot of the filling left over in the end and I realized I could have used four potatoes instead of just three.
Chicken-less Stuffed Baked Potatoes
Recipe adapted from Cooking in Sens
- 4 Russet potatoes
- 1/2 cup chopped onion
- 2 garlic cloves, chopped
- 1/2 cup chopped bell pepper (I used orange)
- 2 tablespoons Earth Balance Natural Buttery Spread or another vegan butter substitute
- 1 1/2 tablespoons tomato paste
- 1 1/2 tablespoons water
- 8 ounces vegan “chicken” strips, chopped into 1/2″ pieces. I used Trader Joe’s Chicken-less Strips
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon chili powder
- 3/4 cup Daiya Cheddar Style Shreds
- 1/2 cup vegan sour cream
Preheat your oven to 375 degrees Fahrenheit.
Bake the potatoes in a microwave and let cool completely.
Saute the chopped onion, garlic, bell pepper and Earth Balance in a skillet until soft, 4-5 minutes.
In a small bowl, stir together the tomato paste and 1 1/2 tablespoons of water. Set aside.
In a large bowl, stir together the fake chicken, parsley, oregano, sea salt, pepper, chili powder, tomato/water mixture and 1/2 cup of cheddar.
Stir in the onions and bell pepper.
Cut a thin strip in the top of each potato, roughly 1/2″ wide.
Use a spoon or melon baller to scoop out the insides of each potato and add it to the chicken mixture.
Stir the potato into the chicken mixture until fully combined.
Spoon the mixture back inside each potato, stacking the remaining mixture on the top.
Sprinkle the tops of the potatoes with the remaining 1/4 cup of cheddar.
Place the potatoes in a baking pan
and bake for 20 minutes.
Remove from the oven
and serve. Add an extra dollop of vegan sour cream on top if that’s your thing.
See you later, sweaty NYC subway platforms. Until next time, work cubicle where I spend all day tackling non-food related tasks. Bye for now, upstairs neighbor who practices opera singing with more frequency than I’ve ever practiced anything in my entire life.
Harrison wants to go with us
Court Kitty can’t get rid of us fast enough
and Sebastian just wants to sleep
They probably won’t even notice we’re gone.