BAKE WHOLE POTATOES
Preheat oven to 450°F. Scrub potatoes and use a fork to poke several holes in each one.Arrange potatoes on a baking sheet and bake 40 to 60 minutes or until tender when pierced with a fork.
Cool on baking sheet.
- 8 small (4- to 6-ounce) potatoes, scrubbed
POTATO SKINS
Slice potatoes in half lengthwise. Carefully scoop out and reserve most of the potato flesh, leaving a thin layer of potato flesh with the skin to help retain the potato’s shape.FILLING
Divide the potato flesh - about 2 cups will be used in the filling and 1 cup in the cheese sauce.In a medium bowl, combine 2 cups of potato flesh, black beans, corn, cumin, garlic powder, chipotle powder, ¼ teaspoon of salt, and 1 tablespoon lemon juice. Mix well. Set aside.
- 1 (15-ounce) can black beans, rinsed and drained (1½ cups)
- 1 cup fresh or frozen corn, thawed
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon chipotle powder
- ¼ teaspoon sea salt, divided
- 1 tablespoons lemon juice, divided
CHEESE SAUCE
Place 1 cup of potato flesh in a blender.Add milk, nutritional yeast, lemon juice, the onion powder, pepper, and salt.
Blend mixture to a smooth, thick sauce, adding water a little at a time if needed to reach a thick saucy consistency.
- 1 cup unsweetened, unflavored plant milk
- ¼ cup nutritional yeast *
- 1 tablespoons lemon juice, divided
- 1 teaspoon onion powder
- ¼ teaspoon sea salt, divided
- pepper
* Cheese adds a special flavor to many dishes. Those who avoid dairy but miss that unique flavor can use nutritional yeast instead. It can be found in most grocery stores, usually on the baking aisle. There are a good many brands and they vary by store. Some are better than others. It can get a little pricey but it's worth it to try several and find the one you like best.
FINAL BAKE & Putting it All Together
Roughly 30 minutes before desired serving time, preheat the oven to 375℉.Fill each potato skin with the filling mixture; then drizzle 1 tablespoon sauce over each filled potato.
Bake on the oven’s top rack for 10 to 20 minutes, or until sauce and edges of potatoes are just starting to brown.
Remove stuffed potatoes from oven and top with pico de gallo and scallions. Serve immediately.
- 1 cup store-bought pico de gallo
- ¼ cup thinly sliced scallions