One of the first things I looked at in my inbox this morning was the VegNewsletter. The Holiday Recipes edition! I eagerly scrolled down to the list of recipes and the first one that struck me was Super Stuffed Potato Skins!
I love stuffed veggies but I've never made stuffed potatoes before for some reason. This simple recipe inspired me so much that I had to take action immediately! Upon entering my kitchen for the day, the first thing I did was to grab the two potatoes in the basket and began working.
As always, I modified the recipe to make it my own. While watering my plants in the morning, I noticed a bunch of rainforest sized mustard leaves so I was very tempted to harvest and incorporate them into the recipe. I also continued my trend of throwing in some sesame seeds to increase the calcium content of the dish
It's one of those easily changeable recipes, so if you don't have or like any of the ingredients, don't feel shy to switch things around. :)
2 Potatoes - scrubbed clean and de-eyed.
10-12 large Mustard Leaves
1 tsp Sesame Seeds
2 T Nutritional Yeast
Big splosh of plain Tabasco Sauce
Small dash of Tomato Ketchup
Large pinch of Rock Salt
Daiya Mozzarella Shreds
Sunflower Seeds (the roasted, unsalted kind)
Tomato - chopped
Poke holes all over the potato and nuke it int he microwave for 5 minutes.
Slice in half lengthwise and scoop out about 3/4 of the insides.
Arrange, scooped side up, on a microwave safe baking dish.
Place a few shreds of daiya into the center of each potato half and top with a few sunflower seeds each.
Pop the scooped out potato insides with the mustard leaves, sesame seeds, nutritional yeast, tabasco, ketchup and rock salt into a grinder jar and process into a thick, mostly creamy mixture (using a tiny bit of water if required).
Stuff the potatoes with this mixture and top with a few shreds of daiya.
Bake in a preheated microwave using the convection option at 250 C (or you can use a regular oven too) for 6-7 minutes. Then use the grill option and grill the potatoes for another 4-5 minutes (the daiya will slightly browned).
Let them cool for a few minutes, top with the chopped tomatoes and serve.
To the leftover stuffing, I mixed chopped onions, carrots and tomatoes, wrapped them in cabbage and baked and grilled them in a similar way. Those were pretty yummy too!