This might just be the tastiest way to serve potatoes ever. These potatoes are baked and stuffed with a creamy red bell pepper sauce, that surprisingly has a taste and texture similar to cheese, without the numerous health risks associated with dairy consumption. These make great appetizers to serve to guests or anyone new to plant-based eating. They also make great late night snacks to curb cravings for high fat foods. The best part is how energized and uplifted you'll feel after eating them!
5 small/medium russet potatoes
½ tsp. Onion powder
½ tsp. Garlic powder
¼ cup nutritional yeast
1 grilled red bell pepper
¼ cup scallions (spring onion)
¼ cup Soaked and drained cashews (soak overnight or for 6+ hours)
Salt & pepper
Preheat oven to 425F
Slice potatoes in half the long way. Set face down on parchment paper and bake for 30 minutes.
While potatoes are baking, chop and pan fry one red bell pepper until golden brown on edges. Make sure to use small amounts of water to saute the pepper instead of oil. Set aside.
Add grilled bell pepper, onion powder, garlic powder, nutritional yeast, drained cashews, and salt/pepper to food processor or high speed blender.
Once potatoes have cooked for 30 minutes, scoop out center of potatoes. Put those scooped out parts in the blender too.
Blend everything together.
Pour blended mixture back into the potatoes.
Bake for an additional 10 minutes.
Garnish with green onion.