Don’t let potatoes always sit on the sidelines. Make them the main event with these twice-baked potatoes. Loaded with not just cheese and sour cream, but also greens and beans, you’ll feel satisfied with this simple dinner.
Ingredients
- 4 russet or sweet potatoes
Coconut oil
- ¼ onion, diced
- 4 cloves garlic
- 2 cups greens (spinach, kale, chard, etc)
- 1 cup beans (black, chickpea, navy, etc)
Chili flakes
- Salt and pepper
- ½ cup non-dairy sour cream or plain (unsweetened) non-dairy yogurt
- Optional: non-dairy cheese
Preparation
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Preheat oven to 400 F.
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Stab potatoes a few times with a fork and rub with oil. Bake for 40 to 50 minutes or until cooked through.
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20 minutes before potatoes are done cooking: Sauté onions and garlic in oil until translucent.
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Add kale and beans and cook until greens are wilted. Season with chili flakes, salt and pepper.
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Once potatoes are done, cut in half and scoop out flesh. Mix flesh with non-dairy sour cream or yogurt.
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Combine potato flesh with greens and beans. Put back into potato shells and top with cheese.
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Re-bake potatoes for 20-25 minutes.
