Vegan Stuffed Potatoes

Stuffed Potatoes!! This was a fun way to spice up potatoes. I used to be obsessed with potato skins and this was a healthier version of them. These would be a perfect finger food for a party or just a good dinner to have with the family!

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Vegan Stuffed Potatoes

• 4 potatoes (I used russet)

• 3 cloves of garlic, minced

• 1/2 onion, chopped finely

• 1 bell pepper, chopped finely

• 1 handful of spinach, chopped

• 2 T nondairy milk

• 1 t paprika

• Salt and pepper to taste

Preheat the oven to 350.

Scrub potatoes and poke a few holes in them.

Place on a pan and put in the oven for an hour or until cooked through.

Once they are done cooking, take them out and allow to cool for 10 minutes.

While cooling, sauté the onion and garlic in a saucepan for 4 minutes then add the bell pepper and cook for 4 more minutes. Add the spinach and cook 2 more minutes. Set aside.

Cut all the potatoes in half length wise. Scoop out the middle (make sure to leave a thin layer of potato in skin) into a large bowl.

Mash the potato with a potato masher or fork. Then add the milk.

You could add 2 T nondairy butter too to make it creamier but I chose not to.

Add the rest of the ingredients along with salt and pepper to taste.

Stir together and scoop back into potato skin.

Bake 15 more minutes.

Serve with chopped green onions, tofu bacon, salsa, nondairy ranch, etc.

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