Double-Stuffed Sweet (and Russet) Potatoes


2 medium candy potatoes
2 medium russet potatoes
1 giant shallot, finely sliced
12 ounces frozen spinach
12 ounces frozen riced cauliflower
kosher salt and black pepper, to style
sprint Cajun seasoning, to style

Directions

Preheat oven to 400 levels. Put together candy potatoes and russets for baking by washing properly, and poking a number of occasions with a knife in order that steam can escape throughout baking.

Bake till fork tender. This can normally take round an hour (and typically longer) relying on the dimensions of your potatoes. You’ll be able to start to examine at round 50 minutes. (I like to make use of a roasting pan or silicone baking tray in order that any juices which will bubble by received’t drip within the oven).

As soon as potatoes are fork tender, take away from oven and permit to relaxation.

Whereas potatoes are baking, warmth a giant nonstick sauté pan (my new kitchen favourite is Zavor Noir) over medium excessive warmth. Add shallots, and over the shallots, add frozen spinach and frozen riced cauliflower, and distribute properly.

Dry sauté collectively, till shallots develop into golden, scraping the pan as wanted whereas it cooks till all moisture from the greens has been absorbed. Take away from warmth. Season with salt and pepper, and a splash of Cajun seasoning.

As soon as potatoes are cool sufficient to the touch, slice each lengthwise. Scoop insides of potatoes into a big bowl, being cautious to not tear the skins. Depart a small rim of potato intact for assist.

Sprinkle the bottom inside every potato pores and skin with salt, and put aside.

Mash the candy potato/russet potato flesh in a bowl with a fork or potato masher. Season with salt and pepper, and a splash of Cajun seasoning. Add sautéed greens to the potatoes and mix properly.

Spoon potato combination again into the potato shells evenly, till every is rounded and nearly overflowing.

Heat briefly – within the oven, toaster oven, microwave or air fryer – till heated all over. Serve instantly.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen



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