Ingredients and Weight:
- Russet potatoes: 8 (1.5-2 lbs each)
- Olive oil: 1/4 cup
- Plant-based butter: 1/2 cup (1 stick)
- Plant-based milk: 1 cup
- Vegan sour cream: 1/2 cup
- Salt and pepper to taste
Stuffing:
- Chopped onion: 1/2 cup
- Chopped celery: 1/2 cup
- Chopped carrots: 1/2 cup
- Mushrooms: 8oz, chopped
- Spinach: 10oz, chopped
- Vegan bacon bits: 1/4 cup
Preparation Time: 30 minutes
Cooking Time: 1 hour 15 minutes
Difficulty Level: 2 (Intermediate)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Scrub the potatoes clean and pierce them with a fork.
- Bake the potatoes for 1 hour or until tender when pierced with a fork.
- While the potatoes are baking, prepare the stuffing.
- Sauté the onion, celery, carrots, and mushrooms in olive oil until softened.
- Add the spinach and vegan bacon bits and cook until the spinach is wilted.
- Once the potatoes are done baking, cut them in half lengthwise and scoop out the flesh into a bowl.
- Mash the potato flesh with the plant-based butter, milk, and sour cream until smooth.
- Stir in the stuffing and season with salt and pepper to taste.
- Fill the potato skins with the stuffing and top with additional vegan sour cream if desired.
Nutritional Information:
- Calories: 350 per serving
- Protein: 15 grams
- Carbohydrates: 40 grams
- Fat: 15 grams
Dish Characteristics:
- Creamy and flavorful stuffing
- Tender and crispy potato skin
- Versatile and customizable
- Perfect for a festive gathering
User Comments:
- "These stuffed potatoes were so delicious, I couldn't believe they were vegan!" - Sarah
- "The stuffing was so flavorful and the potatoes were perfectly cooked." - Tom
- "I love that I could customize the stuffing to my liking." - Amy
Special Precautions and Tips:
- Choose large potatoes for a more generous serving size.
- If you don't have plant-based butter or milk, you can use regular butter and milk.
- For a crispier potato skin, brush the potatoes with olive oil before baking.
- To save time, you can bake the potatoes the day before and reheat them before stuffing.
