Description
Pizza stuffed potatoes are perfect for a light dinner or snack. You get all the pizza flavor without all the heavy breading and fat promoting cheeses.
Ingredients
Scale
- 2 lg Yukon Gold Potatoes
- 1/2 Red Onion ((diced))
- 1/2 Red Bell Pepper ((diced))
- 1 can Mushrooms ((4oz))
- 3 Tbs Unsweetened Almond Milk
- 2 Tbs Low Sodium Vegetable Broth
- 1 Tbs Nutritional Yeast
- 1 tsp Italian Seasoning
- 1 tsp Dried Basil
- 2 small Tomatoes ((diced))
Instructions
- Preheat oven to 400 degrees
- Wash, dry, and pierce the potatoes
- Microwave each potato for 4 minutes
- Saute onion, pepper, and mushrooms in veggie broth until soft
- Add seasonings to veggies and stir
- Carefully cut each potato lengthwise
- Scoop out potatoes until only 1/4" of skin remains
- Bake potato skins for 15-20 minutes
- While skins are baking, add the potato pulp to a bowl with the almond milk and nutritional yeast
- Stir potato filling until creamy and smooth
- To assemble - spoon 1 Tbs of filling into each potato
- Top potato with 1 Tbs of veggies, chopped tomato, and vegan parmesan
- Cook for 5-10 minutes until heated through and parmesan is toasty