Name: Loaded Mexican Stuffed Baked Potatoes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Serves 2 to 4
Cuisine: Mexican
Ingredients: Tofu Sour Cream; 1 teaspoon cumin; 4 tablespoons (60 ml) fresh lime juice, divided; Peasamole or Guacamole; ¼ teaspoon ancho chile powder; ½ medium yellow onion, chopped; 2 large russet potatoes, scrubbed clean and dried; 1 teaspoon extra virgin olive oil; Salt and black pepper to taste; Chopped green onions; 1 cup (250 ml) vegetable broth, divided; 1 cup (140 g) corn kernels; 2 to 3 garlic cloves, minced; ½ teaspoon smoked paprika; 3 tablespoons diced canned green chiles; 2 tablespoons nutritional yeast, optional; 3 cups (525 g) cooked black beans (see method) or two 15-ounce (425 g) cans, rinsed and drained; 1 cup (160 g) diced tomatoes

Preparation info

Serves
2 to 4

Difficulty
Easy
Ready in
1 hr 15

Appears in

But I Could Never Go Vegan!

By Kristy Turner

Published 2021

About

The era of the Atkins diet gave the potato a bad rap. They were panned as starchy and high in carbohydrates, and in those carb-shunning days, that was enough to put people off potatoes forever. Yes, potatoes are rich in complex carbohydrates, but let’s not ignore that they have 5 to 7 grams of protein each. If that’s not enough for you potato-haters, though, let’s bake those potatoes and fill them with spicy black beans to add a mere 15 grams of protein per cup! With stats like that,

Ingredients

Method

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Ingredients

Method

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