Retro Saturday: Anti-Oxidant Twice Baked Potatoes

Come and get 'em!

Come and get ’em!

Who doesn’t love potatoes?

From that select group, who doesn’t love twice baked potatoes?

Mmmmm, but wait, what about all that cheese and nastiness?

No need to fear, the Plant Powered Lab is on the job. Here is a potato dish packed with nutrients that tastes great and freezes great. They take some time, but you can make a big batch and stock your freezer for those nights that you’re so tired that you can’t see straight. So, make a kitchen date and cook some soup, a stew, and a batch of these spectacular spuds to stock your freezer for those hectic days in the future.

These take some real work, which is a bit of a drawback, so it is best to combine the prep work with other dishes that are similar. For instance, the sauteed veggies were doubled to use for a soup. The cheeze sauce was doubled so that it could be used elsewhere. A little planning can help a lot. This could also be a social event. Get a couple friends over, pour some beverages, and share the prep work and have a feast with plenty of leftovers to fuel many workouts!

Twice baked potatoes consist of baking large potatoes, then scooping out the flesh into a large mixing bowl to combine with other cooked or raw veggies, seasonings, and a little (vegan) milk to blend. This is a perfect template to add tons of nutrients!

Here is How I Did It:

Potato filling ready bake #2

Potato filling ready bake #2


6 large baking potatoes

1 bunch greens (I used 1/2 each chard and collards)

1 red bell pepper, diced small

1 onion, diced small

1 carrot, diced small

handful of dried shiitake mushrooms, rehydrated and diced

1/2 C + pepita cheeze sauce, omitting the jalapeno if desired

1/2 C + soy milk


Pierce the potatoes all over with a fork and bake for an hour at 425 degrees. When they’re done, remove from oven and lower heat to 350.

While potatoes bake:

  • prepare the cheeze sauce in a high speed blender or food processor.
  • saute veggies and mushrooms with seasonings.

When potatoes are done, allow to cool a little, cut in half and scoop out flesh into a large mixing bowl, keeping the potato skin halves intact. (tongs help here)

Add cooked veggies to the potatoes in the bowl. Mix, and add cheeze sauce and milk as needed to get a smooth consistency and the taste you crave.

Spoon the potato veggie mixture into the potato skin halves. Spoon a little cheeze sauce over the top, dust with paprika, and return to the oven to bake for another half hour at 350 degrees.

If eating right out of the oven, top with a little sliced green onions or parsley, and maybe some more sauce. Freeze the others for future use.

I shamelessly steal the name from my awesome sister who made a similar dish. The name comes from combining different healthy veggies: red, green, orange, cruciferous, etc. into one great dish. It’s even Dr. Fuhrman G-BOMBS friendly, all categories except berries are covered.


About vegpedlr

Plant powered off-road triathlete
This entry was posted in Main Dish, Portable, Starches, Vegetables/Sides and tagged , , , . Bookmark the permalink.

2 Responses to Retro Saturday: Anti-Oxidant Twice Baked Potatoes

  1. Laura says:

    Delicious! Perfect for a post-long run meal!

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