Twice Baked Mac and Cheese Stuffed Potatoes

8 medium Russet potatoes, scrubbed clear and trimmed (if wanted)
1 onion, diced
16 ounces entire wheat pasta
1 cup uncooked cashews
1 cup unsweetened nondairy milk
1/2 cup plus 2 tablespoons water
6 to eight ounces roasted crimson peppers, rinsed
1/4 cup dietary yeast
2 tablespoons lemon juice
2 teaspoons of yellow mustard
2 teaspoons salt
sprint cayenne pepper
unsweetened plain nondairy milk (I like Dealer Joe’s soy milk)
kosher salt
black pepper
sprinkle Cajun or Creole seasoning


Preheat oven to 375 levels. Put together potatoes for baking by washing properly, and poking a number of instances with a knife for steam to flee throughout baking.

Bake for roughly one hour, or till fork tender. Take away from oven and permit to relaxation.

In the meantime, warmth a big nonstick skillet (like Zavor) over medium-high warmth. Add onions and dry sauté till translucent. Sprinkle a bit of little bit of water as wanted to forestall sticking to the pan. As soon as onions are golden and gentle, take away from warmth and put aside.

Whereas the onions are sautéing, prepare dinner pasta in line with package deal instructions. Drain and put aside.

In a high-powered blender (like a Vitamix), mix the cooked onion with cashews, milk, water, crimson peppers, dietary yeast, lemon juice, mustard, salt, and cayenne, and mix till clean.

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

Preheat oven (once more) to 375 levels.

Mash the potato flesh in a bowl together with simply sufficient milk to attain the fitting mashed/smashed potato consistency. Generously season with salt and pepper, and with a number of dashes of Creole seasoning (if desired).

Add to the bowl 4 cups of cooked pasta (Refrigerate the rest of pasta for an additional use.) Use potato masher to interrupt up pasta items a bit of bit.

Add in 2 cups Mac and Cheese Sauce (Refrigerate the rest of sauce for an additional use.)

Mix properly.

Sprinkle the insides of the potato skins with salt.

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

Place potatoes in a roasting pan or onto a baking sheet, and bake for 15 to twenty minutes, or till heated all over. Take away from oven, and serve instantly.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen


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