Chuckwagon Potatoes

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

1. Preheat oven to Bake at 400°F.
2. 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.
3. 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.
4. 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.
5. Optional: dust with chili powder or drizzle with BBQ or hot sauce.
6. Bake at 425 for 20 minutes - serve with salsa, BBQ sauce, hot sauce or a slice of avocado.