Carrot-Stuffed Baked Potatoes
Submitted by Beth
Vegan twice-baked potatoes stuffed with mashed carrots, sauteed onions, basil, and fresh parsley. A hearty vegetarian main dish with no dairy needed.
YIELD
4 servingsPREP
10 minCOOK
60 minREADY
70 minTwice-baked potatoes don’t need cheese and sour cream to be satisfying. These prove it.
Baked potato flesh gets mashed with tender carrots and sauteed onions, seasoned with basil and fresh parsley. The carrot adds natural sweetness and a gorgeous orange color to the filling.
Stuff it all back into the potato skins and pop them back in the oven to reheat. You end up with crispy shells holding a creamy, savory filling that’s completely plant-based.
Top with snipped chives and serve them as a main course. These are filling enough to stand on their own.
Kitchen Tips
- Drain the cooked carrots very well before mashing. Excess water will make the filling soggy.
- Save the carrot cooking liquid. If the filling seems too dry, a splash of it adds flavor instead of just water.
- Soy milk works as a substitute if you need to loosen the filling further
- Pierce the potatoes with a fork before baking so steam can escape and they don’t burst
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Scrub potatoes well, dry, pierce with fork in several places.
Set potatoes in 400℉ (200℃) oven to bake.
Meanwhile scrub carrots, dice and simmer in water until tender.
While carrots cook, sauté onion in oil in skillet.
When clear, pour onions into deep bowl, set aside.
Remove carrots from heat when tender, drain very well (reserve some liquid), and mash.
Pour into bowl with onions, When potatoes are soft to squeeze, remove from oven (don’t turn off heat), slice off length of top skin, scrape flesh into bowl with vegetables, add basil, and fork mix.
If mix is too dry, add a little carrot juice or soy milk.
Season to taste and add parsley.
Refill potato shells, set in cookie sheet and reheat.
Sereve topped with chives if desired.
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