Ingredients:
Overloaded Potatoes
- 12 large Idaho® russet potatoes (80 count, about 10 ounces each) scrubbed and pierced with a fork
- olive oil
- 12 tablespoon non-dairy margarine (optional)
- 6 cups nacho “cheese” sauce (recipe below)
- 3 cups spicy corn (recipe below)
- 3 cups canned black beans, rinsed, drained
- 3 cups vegan “sour cream” (recipe below)
- chives, optional garnish
- bbq sauce, drizzle, optional
Nacho “Cheese” Sauce
- 4 6-7 ounce Idaho® russet potatoes, peeled, cubed
- 2 cups carrots, sliced ¼˝
- 1 cup water
- ⅔ cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 cup nutritional yeast
- 2 teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 2 cups jalapeño peppers, minced
- 3 cups Roma tomatoes, seeded and diced
Spicy Corn
- 1 tablespoon vegetable oil
- 3 cups corn kernels, fresh or frozen
- 1 teaspoon chili powder
Vegan “Sour Cream”
- 14 ounces firm tofu, drained
- 2 tablespoons lemon juice
- 2 tablespoons cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
Directions:
Overloaded Potatoes
- Preheat oven to 400°F.
- Brush potatoes with olive oil. Place on a parchment-lined tray or on an oven rack.
- Bake for 1 hour or as needed until baked through.
- While potatoes are baking, prepare Nacho “Cheese” Sauce, Spicy Corn and Vegan “Sour Cream”.
- Cut a lengthwise slit in hot potatoes; gently press open and lightly fluff potato with a fork.
- Add 1 tablespoon margarine if desired. Top with ½ cup Nacho “Cheese” Sauce, ¼ cup each Spicy Corn and black beans. Finish with a dollop of Vegan “Sour Cream”, snipped chives, if desired.
Nacho “Cheese” Sauce (makes 6 cups)
- Place cubed potatoes and carrots in a saucepan and add water to cover by 1˝ .
- Cover pan, bring to a simmer and cook until potatoes and carrots are tender, 5-7 minutes. Drain, reserving water. Cool vegetables slightly.
- Combine carrots, potatoes and the next 8 ingredients (1 cup water thru cayenne pepper), in a blender or food processor. Blend until smooth. Adjust thickness with reserved water as needed for pouring consistency, noting that sauce thickens when cool.
- Stir in jalapeño and tomato. Adjust salt as desired. Reheat briefly in the microwave before serving.
Spicy Corn
- Heat oil in a non-stick pan over medium-high heat.
- Add corn and sprinkle with chili powder.
- Cook stirring frequently until corn is toasted, about 5 minutes. Set aside until serving.
Vegan “Sour Cream” (makes 2 cups)
- Blend all ingredients in a blender or food processor.
- Adjust salt and vinegar as desired to resemble sour cream.
- Refrigerate until serving.