Healthy Twice-Baked Potatoes
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Healthy Twice-Baked Potatoes

Delicious, Healthy Twice-Baked Potatoes have no dairy, oil, gluten, or processed ingredients. Plus, this recipe includes 1 3/4 cups of high-fiber cannellini beans!
Course Side Dish
Cuisine American
Total Time 1 hour 30 minutes
Servings 8
Calories 229kcal

Ingredients

  • 4 large baking potatoes such as Russets
  • 1 15 ounce can cannellini beans drained and rinsed (about 1 3/4 cups)
  • 4 cloves garlic peeled and smashed
  • 2 tablespoons lemon juice about 1 lemon
  • 3/4 cup plain non-dairy milk
  • 1 1/2 cup Easy Cheezy Sauce about 1/2 recipe, or more for topping - see notes
  • 2 green onions diced
  • 1/2 teaspoon smoked paprika plus more for garnish
  • Sea salt and freshly ground pepper to taste

Instructions

  • Preheat the oven to 400 degrees F.
  • Scrub the potatoes clean. For a crispy, lightly salted skin, rub the potatoes with a small amount of water and course sea salt before baking. 
  • Place the potatoes directly on the oven rack, and bake for 1 hour, or until tender. (Test them by poking a fork along one side where you'll cut them in half. It will insert easily if the potatoes are done.)
  • While the potatoes are baking, make the Easy Cheezy Sauce. (Use 1 1/4 cup of broth or water for the thinner version of the sauce. Click here for recipe and instructions.)
  • In a food processor, combine the cannellini beans, garlic and lemon juice. Process until smooth and creamy.
  • In a large mixing bowl, add the Vegan Easy Cheezy Sauce, pureed cannellini beans, non-dairy milk, 1/2 teaspoon of smoked paprika (and vegan butter if desired). Stir to combine.
  • When the potatoes are finished, remove them from the oven, and lower the heat to 350 degrees. Allow them to cool for a few minutes.
  • Cut each potato in half lengthwise and scoop out the potato, making a shell (see notes). Set the potato shells aside on a baking sheet.
  • For perfectly smooth potatoes, I like to use a potato ricer. Or, you can gently mash them in a medium mixing bowl. Add the riced/mashed potatoes and 1/2 of the green onions to the large mixing bowl with other ingredients. Stir well until everything is combined, but don't over mix. Add sea salt and freshly ground black pepper to taste.
  • Fill the potato shells with the mixture until heaping full. Spread the potatoes out evenly on a baking sheet and bake at 350 degrees until heated through, about 15 to 20 minutes.
  • Remove from the oven. Garnish with smoked paprika and the remaining diced green onion.

Notes

  • To make the potato shells, place one potato at a time on a cutting board and grasp with an oven mitt or clean kitchen towel if still very hot. With a sharp knife, cut each potato in half lengthwise. (You may need to poke the sharp end of your knife into the potato to get started. You want a nice, clean cut.) With a soup spoon, scoop out the insides of each potato half into a mixing bowl, being careful not to tear the shell. Leave a small layer of potato next to the skin for support (see photo).
  • If you made the full Easy Cheezy Sauce recipe and want extra cheezy potatoes, you can spoon extra sauce on top of each potato before adding the smoked paprika and onions. Extra sauce is especially good when re-heating leftovers.

Nutrition

Calories: 229kcal | Carbohydrates: 34g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Sodium: 243mg | Potassium: 605mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2.8% | Vitamin C: 10.7% | Calcium: 8.7% | Iron: 19.2%