Chuckwagon Potatoes
Chuckwagon Potatoes
Ami Mackey
5
Ingredients
blank
5 large russet potatoes to stuff
blank
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.
YOU MIGHT ALSO LIKE
All American Apple Pie Granola
$9.99
NEW! Firehouse Chili
$6.49
MILK - Oat & Almond
$5.99
Rip's Big Bowl - Date & Raisin Cereal
$9.99
FIND US NATIONWIDE
