Satisfy your cravings for loaded potato skins with these cheesy, buttery-tasting smooth and creamy totally comforting dish that's great as a snack, along with some soup or to bring a dish when visiting friends and family.
Nobody will ever know there's no butter or cheese and these are completely oil-free and fat-free!
Vegan Cooking Level: Beginner
1/2 small Butternut Squash
3 large Russet Potatoes
3 cups of spinach, raw (optional)
3 tbsp veggie broth, plus a couple of tbsps. more
3 tbsp unsweet plant milk
1 tbsp. nutritional yeast
1/2 tsp. garlic powder
1/2 tsp. salt (optional)
1/4 tsp. pepper
1/4 tsp. smoked paprika (or more to taste)
1/4 tsp. cumin
Step 1: Rinse and dry the potatoes, prick several times with a fork and place on a parchment-lined cookie sheet along with the half a butternut squash (seeds removed), sliced lengthwise, flesh side down in a 425 degree F. oven for 30 minutes. Remove the squash if a knife sinks all the way through and continue roasting the potatoes for an additional 30 minutes until soft all the way through. Let cool for 30 minutes.
Step 2: Cook the spinach down in pan with a couple of teaspoons of veggie broth or water on medium heat until softened (or leave out if cooking for kids who would balk at the spinach!) While the spinach is cooking, cut the potatoes in half and score a line with a knife around the perimeter of the flesh so scooping out the potatoes is easy with a spoon and preserves the shape and skin without ripping. Scoop out the potatoes and the butternut squash into a separate bowl and add all the liquids and seasonings to the bowl. Mash coarsely with a fork or potato masher to the consistency you like.
Step 3: Add the spinach to the mash and fold in gently so the green still shows brightly. Using a spoon, fill each empty boat and sprinkle with smoked paprika. Return to the oven to broil (CAREFULLY WATCHING) until just lightly browned on top.
This recipe can be doubled or trippled...as many times as you like!
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-Vegan Coach Naomi