These Spicy Turmeric Twice-Baked Potatoes are an easy and healthy recipe made with clean, real food ingredients. It's the perfect plant-based side dish or meal and can be made with white or sweet potatoes!{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Oil-Free | Paleo-Friendly | Medical Medium® Compliant }
Prepare a cookie sheet lined with parchment paper and set aside.
Prepare the potatoes:
Poke the outside of the potatoes with a fork and place them onto the prepared cookie sheet.
Bake at 350 degrees Fahrenheit for approximately 1-2 hours, or until cooked and soft on the inside. Note: I don't use a microwave or aluminum foil, but feel free to use your preferred method of baking potatoes.
Prepare the filling:
Once the potatoes have cooled, make a slice down the middle and using a spoon, scoop out the insides of the potatoes (being careful not to tear or damage the potato skins) and add the cooked potatoes to a medium-size mixing bowl.
Add all the ingredients for the seasonings and stir until well combined.
Taste and adjust the seasonings to your preference and/or the milk to thin the consistency if needed.
Divide the potato filling evenly between the 2 hollowed-out potato skins.
Return the potatoes to the oven for approximately 10 minutes, or long enough to warm them back up.
Optional: Garnish with chopped green onions or cilantro.
Notes
Potatoes: You can use either organic white potatoes or organic sweet potatoes for this recipe. Keep in mind the baking time will vary depending on the size of your potatoes.Almond Milk: I like to use homemade almond milk, but feel free to use your favorite non-dairy milk as long as it's not "sweetened" since this is a savory recipe. Another great option is JOI Organic Milk which is made with 100% organic almonds.Garlic: Using freshly crushed garlic will give you the best flavor, but you could also substitute it with organic ground garlic - just add the amount to your taste preference.Shallots: I used shallots because they give a subtle onion flavor without being overpowering but if you don't have or can't find shallots, you can also use regular onions, just dice them as tiny as possible.Avocado Oil (Optional): If you didn't need the recipe to be oil-free, you could add (1) teaspoon of pure avocado oil or organic extra-virgin olive oil.Turmeric + Cumin: Feel free to adjust these spices to your preferences.Red Pepper Flakes: You can reduce or omit this ingredient if you don't like spicy foods or will be serving this dish to children.Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt.Serving Size: This recipe will make (2) stuffed potatoes. Nutritional information is for (1) potato which is (1) serving.