Veggie Twice Baked Potatoes

• Vegan
• Gluten free

• Produce

  • 1 Bell pepper
  • 1/2 cup Broccoli, cooked
  • 1/4 cup Green onion
  • 1 1/2 lb Red potatoes, small

• Refrigerated

  • 1/2 cup Silk dairy free almond milk

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Garlic salt
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on houseofyumm.com

Description

Ingredients

• 1 and 1/2 pound small red potatoes
• 2 tablespoons olive oil
• 1/2 teaspoon sea salt
• 1/2 cup Silk Dairy Free Almond Milk
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic salt (or regular salt)
• 1 bell pepper chopped
• 1/2 cup cooked broccoli chopped
• 1/4 cup green onion chopped

Directions

• Preheat oven to 400 degrees. Cover baking sheet with foil and spray with baking spray. Set aside.
• Wash the potatoes, pat them dry with paper towel. Put potatoes in large bowl and toss with olive oil and sea salt, make sure all potatoes are covered with a thin layer of oil.
• Pour potatoes onto baking sheet. Bake for approximately 30 minutes or until softened, should be able to pierce easily with a fork. Remove from oven and allow the potatoes to cool.
• Once cooled, using a paring knife cut the top off the potatoes and scoop out the potato, leaving the skin and a thin layer of potato for support. I used a melon baller to easily scoop the potato out.Place the potato into a medium size bowl. Place the potato skins back onto the baking sheet.
• Once all potatoes have been scooped, mash up the potato in the bowl using either a masher or a fork. (If potato isnt mashing easily, you can microwave it for a few minutes to make it softer.)
• Pour in the almond milk and continue mashing. Should become creamier and softer. Use more if needed to reach desired consistency.
• Add in the bell pepper, broccoli, and green onion. Stir to combine. Add in the black pepper and garlic salt to taste. Stir to combine.
• Spoon the potato mixture back into the potato skins. I used a cookie scoop to easily refill the potato skins. Add extra on top so the filling comes out of the top of the potato.
• Place baking tray back in oven and cook for an additional 10 minutes until the top of the potatoes are slightly crispy.
• Serve immediately and enjoy!