Chuckwagon Potatoes
- Author
- Ami Mackey
- Servings
- 5
- Category
Ingredients
- 5 large russet potatoes to stuff
- 2 cups baked potato - smashed (approximately 3 large or 5 medium russet potatoes)
- 1 box PLANTSTRONG Firehouse Chili
- 1 cup fresh kale diced
- ¼ cup red onion diced
- ¼ cup nutritional yeast
- ¼ cup BBQ sauce
- 2 tablespoons hot sauce
- 1 teaspoon smoked paprika
- Optional: 1 jalapeno seeded and diced
Directions
- Preheat oven to Bake at 400°F.
- Bake the potatoes for 45 minutes. Remove from heat and allow to cool until you can comfortably handle the potatoes. Set aside the 5 potatoes you baked to stuff.
- Then, in a medium mixing bowl, smash the remaining potatoes for the filling with a fork. Add the rest of the filling ingredients and mix until combined.
- Cut the 5 large russets you baked to stuff in half lengthwise. With the back of a spoon, press down on the center of each potato half to create a divot - like an avocado half. Then spoon the filling onto the potatoes in a heap.
- Optional: dust with chili powder or drizzle with BBQ or hot sauce.
- Bake at 425 for 20 minutes - serve with salsa, BBQ sauce, hot sauce or a slice of avocado.
