Game Day Twice Baked Potato Skins

Author

Ami Mackey

Ingredients

• 1/4 cup red bell pepper, seeded and chopped
• ½ cup yellow onion, chopped
• ½ cup spinach, chopped
• ½ cup yellow corn
• ½ cup nutritional yeast
• ½ cup low sodium BBQ sauce
• 2 teaspoons smoked paprika
• ½ teaspoon black pepper
• 8 medium to large Russet potatoes

Directions

1. Preheat the oven to Bake at 400 degrees.
2. Wash the potatoes and place in the oven on a baking sheet for 40 minutes, or until fork tender. In a small bowl, combine the bell pepper, onion, spinach and corn.
3. When the potatoes are done baking, remove from the oven and allow to cool for several minutes for easier slicing. Slice the potatoes in half lengthwise and scoop out the potato flesh, leaving the skin and some potato, as your potato skin, to load with filling.
4. Place the scooped-out potato into a large bowl. Add the nutritional yeast, BBQ sauce, black pepper and one teaspoon of the smoked paprika. Use a potato masher or a large spoon to combine the spices and BBQ sauce with the potatoes to make a mash. Combine the vegetables in the small bowl with the potato mixture in the large bowl.
5. Preheat the oven to Bake at 425 degrees.
6. Fill the empty potato skins with the vegetable and potato mixture. Sprinkle the remaining teaspoon of smoked paprika on the potatoes. Bake the filled potato skins for 15 minutes.
7. Serve with BBQ sauce for dipping.