|Title:||Southwestern Twice Baked Potatoes|
|Category:||Side Dishes - Clean (Only natural/organic ingredients), Vegetarian|
|From:||Forks Over Knives|
6 large russet potatoes
1 medium yellow onion- diced small
1 red bell pepper- diced small
1 jalapeno pepper- seeded and minced
2 cloves garlic- minced
1 T cumin seeds- toasted and ground
2 t ancho chile powder
1 pckg. (10 oz.) frozen corn
1 can (15 oz.) black beans- drained and rinsed
1 t sea salt- to taste
1/2 c cilantro- chopped
1/2 c chopped green onion
1 pckg. (12 oz.) extra firm silken tofu- drained
|Directions:||Preheat oven to 350F. Rinse and scrub the potatoes. Place on a baking sheet and bake for 1 hour. Let cool.
Saute the onions and red pepper in a large skillet 7 to 8 minutes until the onions start to brown. Add water 1 to 2 T at a time to keep the vegetables from sticking. Add the jalapeno peppers, garlic, cumin and chile powder, and saute another minute. Add the corn, black beans, sea salt and cilantro.
Puree the silken tofu in a food processor or blender. Add the tofu to the vegetables mixture and mix well. When the potatoes are cool, slice in half lengthwise, and scoop out the inside, leaving a 1/4-inch wide rim. Divide the filling evenly between the potato halves and bake for 30 minutes. Garnish with green onions, if desired.