This is another top recipe from Engine2.com over the years – and with good reason! These are perfect for a crowd, whether it’s a Super Bowl party, regular football Sunday…or any day, really. Pair them with your favorite plant-strong burger for a filling, delicious and nutritious meal.
You’ll find this recipe, along with more of your favorite Engine 2 recipes and many more new recipes (for the standard Engine 2 diet as well as the Engine 2 Seven-Day Rescue Diet) in the E2 Meal Planner. With access to hundreds of customizable recipes (Cooking for one? Great! Need some leftovers? We’ve got you covered too!), printable grocery list and grocery delivery in select markets, you’ll wonder how you ever planned meals without it – and all for less than $2 a week!
- ¼ cup red bell pepper, seeded and chopped
- ½ cup yellow onion, chopped
- ½ cup spinach, chopped
- ½ cup yellow corn
- ½ cup nutritional yeast
- ½ cup low sodium BBQ sauce
- 2 teaspoons smoked paprika
- ½ teaspoon black pepper
- 8 medium to large Russet potatoes
Preheat oven to 400 degrees. Wash the potatoes and place in the oven on a baking sheet for 40 minutes, or until fork tender. In a small bowl, combine the bell pepper, onion, spinach and corn.
When the potatoes are done baking, remove from the oven and allow to cool for several minutes for easier slicing. Slice the potatoes in half length-wise and scoop out the potato flesh, leaving the skin and some potato, as your potato skin, to load with filling.
Place the scooped-out potato into a large bowl. Add the nutritional yeast, BBQ sauce, black pepper and one teaspoon of the smoked paprika. 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.
Preheat the oven to 425 degrees.
Fill the empty potato skins with the vegetable and potato mixture. Sprinkle the remaining teaspoon of smoked paprika on the potatoes. Bake the filled potato skins for 15 minutes. Serve with BBQ sauce for dipping.