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By Chef Bai

BUFFALO DILL TWICE BAKED POTATO

Name: BUFFALO DILL TWICE BAKED POTATO
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 5 russet potatoes, scrubbed clean & cut in half lengthwise; 1 tsp olive oil; 1 tsp granulated garlic; 1 tsp salt; 1/2 tsp black pepper; For the insides filling:; 1/2 cup cashew cream or vegan mayo; 1/2 cup vegan buffalo sauce; 1/4 tsp chopped dill; 1 can garbanzo beans, drained; 1 cup shaved broccoli floret tops; 6 green onions, chopped; 1/2 tsp salt; 1/2 tsp black pepper; garnish with hemp ranch (optional)

10 steps

Prep:20minCook:40min

Imagine it’s game day, & you are invited to go watch the game but they told you to bring a snack, but you don’t know what to bring?? Save this recipe because these are the best twice baked potatoes you’ll ever have. Only this time we are making them dairy free, gluten free and vegan. You can make them the night before and save them until it’s game time! I promise you’ll be getting all the compliments at the party for best dish! I made this recipe for everyone out there that still wants to still indulge in their favorite comfort foods, but without any of the guilt or the downsides that come with dairy. You really can have what you want, and what you need all at the same time! These twice baked potatoes are: absolutely delicious dairy free gluten free plant based creamy and rich great for meal prep for game day https://www.chefbai.kitchen/blog/buffalodillpotatoes

Updated at: Thu, 17 Aug 2023 01:08:42 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories279.7 kcal (14%)

Total Fat10 g (14%)

Carbs42.4 g (16%)

Sugars5.2 g (6%)

Protein7.8 g (16%)

Sodium857.7 mg (43%)

Fiber8.3 g (29%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

5russet potatoes

scrubbed clean & cut in half lengthwise

1 tspolive oil

1 tspgranulated garlic

1 tspsalt

½ tspblack pepper

½ cupcashew cream

or vegan mayo

½ cupvegan buffalo sauce

¼ tspdill

chopped

1can garbanzo beans

drained

1 cupbroccoli floret

shaved, tops

6green onions

chopped

½ tspsalt

½ tspblack pepper

ranch

garnish with hemp, optional

Instructions

Step 1

Preheat oven to 425.

Step 2

Take your sliced russet potatoes, and toss them in a large mixing bowl with olive oil, garlic, salt, and pepper. Once the potatoes are coated, place them face down onto a large baking sheet lined with parchment paper.

Step 3

Bake at 425 for 20-25 minutes or until they are fork tender.

Step 4

If you haven’t pre-made the cashew cream yet, start by soaking your cashews in boiling water for 15 minutes. Find the cashew cream recipe here or use vegan mayo.

Step 5

As the potatoes bake, take a large mixing bowl and add your cashew cream, buffalo sauce, dill, garbanzo beans, chopped broccoli, green onions, salt and pepper. Stir with a spatula until everything is fully mixed. Set aside in the fridge until the potatoes are ready.

Step 6

When the potatoes are fork tender, remove from the oven. After they have cooled for 3-5 minutes, take a large spoon and remove 3/4 of the inside of each potato half. Add that all that hot potato mash into your big bowl of buffalo sauce and veggies. Mix until you have a beautiful and creamy mixture.

Step 7

Place the potatoes face side up onto the baking sheet again. Add a generous amount of buffalo mixture to each potato half. Repeat until all the potatoes are filled.

Step 8

Now, bake the buffalo stuffed potatoes at 425 for 10-15 minutes to reheat everything.

Step 9

After 15 minutes, remove from the oven and enjoy immediately while still hot.

Step 10

Enjoy as an amazing appetizer, a side dish to your dinner, or as a full meal in of itself!