Stuffed potatoes

Name: Stuffed potatoes
Cuisine: European, Latin American, American
Ingredients: 6 baked medium potatoes or 3 big potatoes; 1 onion medium or 2 small, chopped; 1 cup corn kernels frozen or fresh; 1 cup white beans, cooked; 3 cloves garlic; 1/2 cup vegan sour cream (homemade version in comments); 1 tsp onion powder; 1/2 tsp cumin powder; 1/2 tsp paprika powder; 1/2 tsp salt or more upon preference; Pinch of black pepper or more upon preference; 2 tbsp chopped chives

4 steps

Here is one of the many healthy ways to use potatoes, that is delicious and fulfilling.

Updated at: Fri, 29 Mar 2024 23:27:21 GMT

Nutrition balance score

Great

Glycemic Index

High

Glycemic Load

121

High

Nutrition per serving

Calories879.2 kcal (44%)

Total Fat11.5 g (16%)

Carbs175.1 g (67%)

Sugars15.3 g (17%)

Protein25.6 g (51%)

Sodium926.6 mg (46%)

Fiber17.2 g (61%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 cupcorn kernels

½ cupvegan sour cream

homemade version in comments

1 tsponion powder

½ tspcumin powder

½ tsppaprika powder

½ tspsalt

or more upon preference

black pepper

or more upon preference

2 Tbspchives

chopped

Instructions

Step 1

1. Bake the potatoes for about an hour or steam them until they are almost cooked. Let them cool down. Meanwhile poach the chopped onion in a pan with two spoons of water or a bit of oil, upon preference. After 3-4 minutes add the corn kernels and spices (onion powder, cumin powder, paprika, salt and pepper) plus the garlic and keep cooking everything for another 5, 6 minutes. Add the beans, sour cream and chives and turn off the heat.

Step 2

2. Once the potatoes cooled down, cut each one of them in half and create boat shapes by scooping out some flesh from each half potato. Arm yourself with patience and take it easy since they can break down easily if too much pressure applied when scooping. I used the tip of the potato peeler to start scooping since it’s easier if you use something a bit sharper than a spoon. See what works out for you. The flesh scooped can be mashed up and added to the corn mixture. Try the mixture and adjust seasoning.

Step 3

3. Fill each potato boat with some mixture until all of it is distributed equally to all the potatoes.

Step 4

4. Place the potato boats in a baking tray and bake for about 20-30 minutes at 180 degrees Celsius until you consider the potatoes look to your liking.