Stuffed potato skins

You can use regular potatoes or sweet potatoes for these. Makes a yummy entree or a main meal with larger potatoes. You really could fill them with whatever you like! Possibilities are endless with all kinds of vegetable combinations...but here's a start; kale pesto and a walnut/mushroom mix. They take a little bit of time to prepare, but the end result is worth it. You might like to make some extras for lunch the next day. Enjoy :) 

INGREDIENTS

• 6 washed potatoes or 4 large sweet potatoes
  
• 1 bunch of kale, stems removed and leaves ripped into small pieces
• 1/3 cup walnuts
• 3 tbsp nutritional yeast (savoury yeast)
• 1/2 cup of olive oil (or grapeseed oil)
• Juice of 1 lemon
• Pinch of salt
• 1/2 cup mushrooms, sliced
• 1/2 cup walnuts
• 1/4 cup sunflower seeds
• 1 tsp tamari (or soy sauce)
• 1/2 tsp pepper
• Pinch of salt
• 1/2-1 tsp papkria (depending on how hot the paprika is...mine is really hot!)
• Avocado or coriander to garnish

DIRECTIONS

• Heat the oven to 180 degrees Celsius. Line a baking tray with baking paper.
• Poke a few holes in the potatoes, place them on a tray and bake for 45-60 minutes or until tender. Alternatively, you may also cook your potatoes in the microwave for 10 to 15 minutes or until soft.
• In the mean time, prepare the kale pesto: Using a food processor, blitz the walnuts, salt, kale, lemon juice, and yeast.
• Pour oil over the mixture and use a fork to mix it all together. Store the pesto in an air-tight container in the fridge. 
• Next, make the mushroom mixture. Rinse out the food processor and grind sunflower seeds and walnuts until no large chunks are visible. 
• Add in the garlic, tamari, salt, pepper, paprika, walnuts and mushrooms and blend until a coarse crumb like consistency is reached.
• When the sweet potatoes are cooked, slice them in half and allow to cool 5 minutes. Once the flesh of the potatoes is cool enough to touch scoop out the flesh of the potatoes, leaving a thin layer of potatoes and skin. Save any of the scooped out sweet potato for another use.
• Brush the insides of the sweet potatoes with 2 to 3 tablespoons of olive oil and add the potatoes flesh side down on your baking tray. Grill for 5 minutes or until golden.
• Remove the potatoes and place on a small baking sheet. Fill with kale pesto or mushroom mixture. 
  
• Place back into to oven and grill for another 5-10 minutes.
• Serve hot. You might like to top them with avocado or fresh coriander.

Inspired by: 

http://thevietvegan.com/

http://www.halfbakedharvest.com/

http://rawified.blogspot.ca/