Game Day Twice Baked Potato Skins

Perfect for a crowd – or paired with your favorite Plant-Strong burger

  • Prep Time 15 minutes
  • Cook Time 90 minutes
  • Serves 6


  • 1/4 cup red bell pepper, seeded and chopped
  • 1/2 cup yellow onion, chopped
  • 1/2 cup spinach, chopped
  • 1/2 cup yellow corn
  • 1/2 cup nutritional yeast
  • 1/2 cup low sodium BBQ sauce
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon black pepper
  • 8 medium to large russet potatoes


Pre-heat oven to 400 degrees.
Wash the potatoes and place in the oven on a baking sheet for 60 minutes.
In a small bowl, combine: bell pepper, onion, spinach and corn.
When the potatoes are done baking, remove from oven and allow to cool for a few minutes to make for easier slicing.
Slice the potatoes in half length-wise.
Scoop out the potato leaving the skin and some potato as your empty skin to fill with the potato mixture.
Add the scooped out potato to a large bowl.
Add the nutritional yeast, BBQ sauce, black pepper and one teaspoon of the smoked paprika to the large bowl of potatoes.
Use a potato masher or a large spoon to combine the spices and BBQ sauce with the potatoes to make a mash.
Combine the vegetables in the small bowl with the potato mixture in the large bowl.
Fill the empty potato skins with the vegetable and potato mixture.
Sprinkle the remaining teaspoon of smoked paprika on the potatoes.
Pre-heat oven to 425 degrees
Bake the filled potato skins for 30 minutes.
Serve with BBQ sauce for dipping.

Variations: try this with sweet potatoes or add jalapenos or sriracha for zip!

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