Description
Veggie Loaded Twice Baked Potato with Cal-Organic Farms vegetables and yogurt dill sauce. Load these russet potatoes for weeknight dinner!
Ingredients
Twice Baked Potatoes
- 4 medium Cal-Organic Farms Russet Potatoes, scrubbed and dried
Roasted Vegetables
- 1 small head Cal-Organic Farms Broccoli, chopped
- 2–3 Cal-Organic Farms Rainbow Bunch Carrots, peeled and chopped
- 1 TBSP avocado oil
- ¼ tsp Himalayan sea salt
- Black pepper
Yogurt Dill Filling
- ½ cup unsweetened almond milk yogurt
- 1 TBSP runny tahini
- 1/4 cup Cal-Organic Farms Dill, freshly chopped
- 1/8 tsp garlic powder
- 1/2 lemon, squeezed
- 2 TBSP nutritional yeast
- ¼ tsp Himalayan sea salt
For serving
- vegan shredded cheese
- Fresh Cal-Organic Farms Dill
- Cal-Organic Farms Green Onion, sliced (green parts only)
Instructions
- Preheat the oven to 400° F and line two baking sheets with parchment paper. Poke the potatoes with a fork a couple times on each side. Add them to the first baking sheet and bake them for 45 to 60 minutes or until they’re fork tender.
- While the potatoes bake, prepare the roasted vegetables. Toss the chopped broccoli and carrots with the avocado oil and season them with salt and pepper. Add them to the second parchment lined baking sheet and add them to the oven during the last 20 minutes of the potato baking time. Stir them once at the halfway point.
- While the potatoes bake, mix up the yogurt dill sauce by adding all ingredients to a medium-sized bowl and whisking well to combine.
- Remove the potatoes and vegetables from the oven and allow the potatoes to cool briefly, then slice the potatoes open lengthwise and scoop out most of the insides, leaving a small potato perimeter.
- Add the potato flesh to to the yogurt dill sauce bowl and smash everything with well until the potatoes are integrated in with the sauce. Scoop the filling back into the potato skins and top the potatoes with the roasted vegetables. Sprinkle on some vegan cheese, if desired.
- Place the potatoes back on the baking sheet and bake them for 10 to 15 minutes, or until the filling has heated through and the cheese is melty.
- Serve the potatoes warm with extra dill and green onion. Store any leftovers in an airtight container in the refrigerator for up to 5 days and reheat them before serving.
Notes
Recipe adapted from Smells Like Home
- Prep Time: 30 mins
- Cook Time: 60 mins
- Category: Dinner, Entree
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free