Healthy Baked Potato
- 8 red potatoes
- 1 Tb olive oil
- Sea salt
- 1 can black beans
- 1 tub salsa
- 8 Tb shredded Mexican cheese blend
- 2 cups guacamole
- 8 broccoli spears
- Sour cream or Cashew cream for topping (recipe below)
- Fresh Cilantro
- 1 cup raw cashew soaked overnight
- 1 cup water
- 2 Tb Nutritional yeast
- Juice of 1 lemon
- 2 clove garlic
- 2 tsp Tamari
- Sea salt to taste if needed
Set oven to 400 degrees
Rub potatoes with a little olive oil and a sprinkle of sea salt.
Bake for about 40 - 60 minutes, depending on size of potatoes. You want the skins to be crisp and the insides to be soft.
Remove from oven and allow them to cool. This can be done the day before (or 2 days prior)
Steam broccoli spears for a couple of minutes (you want them with a crunchy bite). Chop them up really small, especially the stalks (the idea is to kind o hide them from the kids!)
Cut the cooked & cooled potatoes in half. Using a small teaspoon, scoop out most of the potato (leaving a thick skin).
Fill each potato skin with:
1 Tb black beans
1 Tb of chopped broccoli
1 Tb shredded cheese
Place them in a really hot oven (400 - 425) for about ten minutes. The skins should crisp up and the cheese should melt.
Remove and top with guacamole, salsa, and either a dollop of sour cream or cashew cream* and cilantro.
* This adds another healthy serving so would bring it up to 6 servings in one meal.
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