Three Pepper Stuffed Potato Skins

There is a group out there in the vegan community called Dr. McDougall's WFPB. The acronym is "Whole Food Plant Based." You can check them out on Facebook or HERE on their website. Lots of great info and excellent plant based recipes. He's the real deal, so to speak. I encourage you to take a peek.

Anyway, Dr. McDougall is into eating lots and lots of potatoes. Not overloaded with butter and sour cream, mind you, just the humble potato. They are super low in calories, have no fat or cholesterol, plenty of vitamin C and B6, and surprisingly, they have more potassium than a banana.

(This is the amazing secret ingredient to so many Mexican flavored meals! I always have about 3 cans in my pantry ready to go. If I don't use the entire can, I freeze it in 2 T portions in small baggies to plop into chilis and stews and refried beans.)

These potato skins are loaded with everything yummy, including three kinds of peppers: poblano, chipotle, and jalapeno. And no, they're not excessively spicy! Serve them with some chips and salsa and you have a nice lunch.

Here's what you need for 6 potato skins (about 3-4 portions)
3 medium- large russet potatoes
1 can black beans, drained and rinsed
1 C chopped tomato
1/4 C minced onion
1/4 C minced poblano pepper
3 T lime juice
fresh cilantro to taste
1/2 t cumin
salt, pepper
2 T corn oil
3 T canned chipotle salsa
Nacho Sauce - one recipe (see below)
Avocado for serving

Here's what you do:
Prick the skins of the potatoes well and bake them until they are really soft. Allow to cool a bit. Slice them in half lengthwise and remove 90% of  flesh....leave a little bit behind. (Eat the flesh for breakfast tomorrow!)

Mix the beans, veggies, lime juice, cilantro, and seasonings. Set aside.

Whisk the oil and chipotle salsa and brush the insides of the skins liberally. Place skins back in hot oven (crank it up to 450 degrees) and crisp them up. The secret to a good potato skin is to have a crispy and seriously delicious potato skin!

When the skins are crisp and starting to get brown, fill them with the bean mixture and pour Nacho Sauce over them. Serve with a dollop of guacamole or avocado slices.

Nacho Sauce:
2 T oil
1/4 C minced onion
Saute the above till soft

Add:
1/2 t garlic powder, 1/2 t cumin, 1/2 t smoked paprika, 1/2 t salt, 1/2 t chili powder
Stir and mix all spices into the onion mixture

Add: 1/4 C flour and continue to cook for a minute

Add: 3/4-1C non dairy milk
Stir well until thickened

Add :
1 can Rotel brand tomatoes
1/4 C minced pickled jalapenos
1/4 C nutritional yeast
Mix well. Heat till bubbly. Devour. Fabulous with Scoops chips!