Saturday, May 26, 2012

Vegan Twice Baked Potatoes

Prep Time:  Approx. 15 minutes                               Serves: 4 people
Cook Time:  Approx. 1 ½ - 2 hours

You will need:

1)       2 Large Organic Russet or Idaho Potatoes
2)      1 Lb. yellow zucchini, yellow crookneck or yellow acorn squash (Golden zucchini is particularly delicious in this recipe)
3)      ¼ Cup Earth Balance Buttery Spread
4)      ¼ teaspoon cumin (optional)
5)      1 Tablespoon sea salt, seasoned salt or salt free seasoning
6)      2 teaspoons organic Paprika
7)      2 Tablespoons melted Earth Balance Buttery Spread in separate bowl
8)      ¼ Cup chopped scallions or chives

Bake Russet or Idaho potatoes in aluminum foil until soft.  Approx 1 hour in a 450° oven.  Remove from oven when done and take out of aluminum foil, let cool somewhat.  While the potatoes are cooling, Chop up zucchini or squash and steam until soft.  Remove squash and set aside, allowing it to cool.  While squash is cooling, cut potatoes in half lengthwise with sharp knife.  Gently scoop insides into a bowl large enough to accommodate both the potato and the squash, leaving a shell of skin with a little potato on it.  Add squash to the potato, add seasonings (not paprika) and ¼ cup of Earth Balance Buttery Spread.  Blend on med. speed with blender until smooth and creamy.  Return filling to the potato skins.  Return filled potatoes to 450° oven and let bake for about 10 minutes.  Brush tops of potatoes with melted Buttery Spread and sprinkle with paprika.  Turn on broiler in your oven, bake for approximately 5 minutes or until light golden brown.  Sprinkle with chives or scallions and enjoy!