Rebellious Aging Logo
    ← Back to Recipes
    Ann's Open Faced Twice Baked Potatoes

    Recipe

    Ann's Open Faced Twice Baked Potatoes

    Delicious twice-baked potatoes loaded with nutritional yeast, kale, and a savory onion-garlic mixture.

    Serves 4-6
    20 minutes
    1 hour 30 minutes
    Intermediate
    Dinner
    Oil-Free
    Make-Ahead

    Category: mains

    Source: "Be a Plant Based Woman Warrior" page 263

    Let's cook

    Ingredients

    • 1 large Japanese sweet potato
    • 6 medium Yukon Gold potatoes
    • 1 large sweet onion, cut into 8 chunks
    • 6 large cloves garlic
    • 6 tablespoons nutritional yeast
    • Pinch of cayenne pepper
    • ½ teaspoon of ground black pepper
    • 1 cup of unsweetened almond milk or other non dairy milk or veg broth, as needed
    • 1 bunch kale, stems removed, leaves chopped and cooked (4-6 cups before cooking), or greens of choice
    • 3 green onions chopped
    • Sweet or smoked paprika, for garnish

    Instructions

    1. 1Preheat the oven to 400°F. Line a sheet pan with parchment paper.
    2. 2Poke a knife in each potato before baking. Place all of the potatoes on the parchment lined sheet pan.
    3. 3Wrap the onion chunks and peeled whole garlic cloves together in foil. If you wish, place a layer of parchment paper between the foil and the onion and garlic.
    4. 4Place the onion and garlic bundle on the sheet pan along with the potatoes and bake for an hour or until the potatoes are soft.
    5. 5Carefully unwrap the onion and garlic bundle and place it into a food processor. Be careful unwrapping and saving as much liquid as possible. Blend until smooth, (this will be most of the liquid for the potatoes).
    6. 6Once the potatoes are cool enough to handle, cut them in half lengthwise and scoop out the flesh, and place it in a large bowl.
    7. 7Place the empty Yukon Gold potato skins in a baking dish.
    8. 8With a fork or potato masher, mash the Yukon Golds and the sweet potato until smooth.
    9. 9Stir in the onion and garlic liquid, along with the nutritional yeast, and cayenne and pepper. Add the milk or broth as needed.
    10. 10Stir in the kale and green onions.
    11. 11Add more almond milk or broth if the potatoes seem too thick. You may need a cup or more because nutritional yeast tends to absorb moisture.
    12. 12Fill each Yukon Gold potato skin with the mixture, sprinkle with paprika and bake for 30 minutes, until hot.
    Explore more recipesBack to Nutrition