Southwest Stuffed Potato Skins-Vegan

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack cheese is often less expensive and melts well.

cooked bacon

🥗Healthier: turkey bacon

💰Cheaper: cooked ham

Cooked ham can be a more affordable option.

cream cheese

🥗Healthier: neufchâtel cheese

💰Cheaper: ricotta cheese

Ricotta can be a cheaper alternative with a similar texture.

Heat a skillet over medium heat and add vegetable broth.

Sauté chopped red onion in the skillet for a few minutes, adding liquid as needed.

Add a clove of minced garlic to the skillet and sauté for 2 minutes.

Add chopped red pepper and frozen roasted corn to the skillet and sauté.

Add garlic powder, onion powder, salt, and smoked paprika to the skillet.

Add black beans to the skillet and cook for 1-2 minutes until heated through.

Bake sweet potatoes in a 400°F (200°C) oven for about 50 minutes until tender.

Scoop out the flesh of the sweet potatoes to create shells.

Mash the scooped sweet potato flesh and add a splash of plant milk for creaminess.

Mix half of the filling back into the sweet potato flesh and combine well.

Fill the sweet potato shells with the filling mixture.

Drizzle plant-based cheese sauce over each filled sweet potato skin.

Place the filled sweet potatoes in a lined baking dish and return to the oven at 375°F (190°C) for about 20 minutes.

Top the baked sweet potato skins with homemade barbecue sauce before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens