These healthy stuffed potato skins are great for dinner. They are stuffed with corn, beans, and vegan cheese. The recipe is plant-based and gluten-free.
You can watch the video in the post for visual instructions.Preheat oven to 390 degrees F (200 degrees C).
Wash potatoes, pierce them a couple of times with a fork and brush with a little bit oil.
Bake for about 45-60 minutes or until soft.
Meanwhile, heat oil in a pan or skillet, add onion and fry over medium heat for about 2-3 minutes. Add corn (I used fresh corn from the cob) and spice mixture and roast over medium heat until nicely browned.
Add garlic and roast for a further 1 minute.
Turn off the heat. Add beans, vegan sour cream, nutritional yeast, and chopped scallions.
Cut each (cooled) potato in half (lengthwise) and scoop out most of the flesh (leave a thin layer of potato inside of the skins). Place the potato skins on a baking sheet lined with parchment paper.
Mash the flesh of the potatoes with a fork and add it to the pan (with the corn, beans etc.).
Combine the mixture and adjust seasonings to taste.