Cute Stuffed Potatoes

Yay! It's so cute, and so miniature, and so good!

Wanna know what makes it so good?  The fact that the shell of the potato is roasted all crispy and salty on the outside and creamy on the inside... and the filling is creamy, mashed potatoes.  The contrast in textures is awesome.

Here's what you need:
medium yellow potatoes (as many as you want)
olive oil
vegan butter
soy milk
chopped fresh basil
kosher salt & fresh ground pepper
onion & garlic powders
mushroom & leek saute (optional - recipe here)
scallions for garnish

Preheat your oven to 350 degrees F.

Begin by cutting off the top of a potato, and using a fruit spoon to hollow out the inside, leaving a good centimeter of potato inside for the shell, so it doesn't collapse!

Also, level off the bottom so it can sit upright.

Coat each potato generously with olive oil, onion & garlic powders, kosher salt, and fresh ground pepper.  Put in a pan the oven and bake for an hour, or until the skins are brown and crispy.  You'll know when the potatoes are done by looking at them.

Meanwhile, get a big pot of water boiling, and after the potato shells have been roasting in the oven for about 30 minutes, put all the potato innards into the pot to cook until soft.

When soft, drain, and make your mashed potatoes as usual.  I like to add butter and then soy milk, chopped basil or other fresh herbs, and of course salt and pepper.  This time, I also stirred in a delicious balsamic mushroom and leek saute.

Stuff your roasted potato shells with the mashed potato mixture, and garnish however you like.  I used scallions.

Almost as easy as regular mashed or roasted potatoes - hollowing out the potatoes only takes a few extra minutes, and the result is something extra special.