We go through lots of potatoes at our house. I usually buy five pounds at a time, and sometimes just for convenience I wash, scrub, and bake all of them at once. I learned long ago that leftover potatoes come in handy if they’re ready to use all week long.
One of my favorite ways to enjoy potatoes is scooped out, mashed, and stuffed right back into the shells. The skins become super crunchy on the outside, and the filling is pure creamy goodness on the inside. The contrast in textures is fantastic.
I love lots of things about these easy potatoes. Using leftover cooked vegetables, which add extra fiber and nutrients, along with a dash of hummus, dinner almost makes itself.
Traditional stuffed potatoes usually rely on butter, sour cream, bacon, or cheese, while this method requires none of the above. Dodging all of the expected saturated fats, these are simple, satisfying, and completely delicious.
STUFFED BAKED POTATOES
2 large Russet or Yukon Gold potatoes, about 8 oz. each
1/3 cup nondairy milk, plain, unsweetened
4 tablespoons no-oil added hummus
1 cup of cooked vegetables, chopped (onions, broccoli, cauliflower, etc.)
1/2 teaspoon hot sauce
1/2 teaspoon kosher salt (or to taste)
Preheat oven to 375 degrees. Prepare potatoes for baking by washing well, and poking several times with a fork or knife for steam to escape during baking.
Bake for approximately one hour, or until fork tender. Remove from oven and allow to rest until cool enough to touch. Slice potatoes lengthwise.
Scoop insides of potatoes into a bowl, being careful not to tear the skins. Leave a small rim of potato intact for support.
Lay the hollowed out potato shells on a baking sheet.
Mash the potato flesh in a bowl along with the remaining ingredients, combining thoroughly. Spoon mixture back into the potato shells evenly until each half is rounded and almost overflowing. Pop them back into the oven, and bake until heated all the way through, approximately 15 minutes. Remove from oven, and serve immediately.