(VEGAN/VEGETARIAN RECIPES) This twice-baked potatoes recipe uses kale to add some greens to this traditionally starchy side dish. These potatoes make an excellent presentation so they are perfect for dinner parties and holiday celebrations.
Serve them alongside your favorite faux meats or pair them with a main dish of white beans! — Global Animal
Yield: 4 servings
1 tsp Canola Oil
1/2 cup of Kale, cooked
1 tbsp Earth Balance
1/4 cup Nutritional Yeast
1/4 cup Almond Milk
1/8 tsp Salt
1/4 tsp Black Pepper
1/2 tsp Paprika
1 tsp Garlic Powder
1 tbsp Chives
Pre-heat the oven to 400 degrees F and line a baking sheet with aluminum foil. Gently scrub the potatoes clean. Then use your hands to rub the canola oil on them and set on the baking sheet. Bake for 1 hour.
Remove the potatoes from the oven. They will be hot so use a clean hand towel to hold each potato while you cut off the tops. After you cut off the top, remove as much of the potato from the inside while being careful not to damage the skin. Scoop the potato into a large bowl.
Mash the potatoes with a fork and then add the Earth Balance, nutritional yeast, salt, black pepper, paprika, garlic powder, and chives and stir. Add the almond milk and stir again. Finally, add in the kale and mix together one last time until well-combined.
Spoon this mixture back into the potato skins. There should be enough of the mixture to really pile it on and make a nice rounded top. For presentation, you can use a fork to make lines over the top of the potato.
Place back in the oven for about 20 minutes.