November 10, 2023

Plant Protein Twice Stuffed Potatoes

Name: Plant Protein Twice Stuffed Potatoes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 unit Right Foods Low Sodium Split Pea Soup; 2 russet potatoes; ¼ cup vegan yogurt; ¼ teaspoon salt, or to taste; 1/8 teaspoon black pepper, or to taste; ½ teaspoon garlic powder, or to taste; Chopped chives and microgreens, for optional garnish

These delicious twice baked potatoes are a lighter version of your typical twice baked potato. This innovative twist on a classic favorite incorporates Right Foods' Low Sodium Split Pea Soup, elevating the flavor and nutrient content of traditional twice baked potatoes. Whether it's a holiday gathering or a cozy dinner at home, these potatoes are sure to become a staple in your kitchen.

Preheat your oven to 425°F. Pierce the russet potatoes with a fork and wrap them in foil. Bake for 45 minutes or until soft inside. For a quicker option, you can also microwave the pierced potatoes for 7 to 10 minutes until soft (do not wrap in foil).

While the potatoes are baking, heat the Right Foods Low Sodium Split Pea Soup in a pot on the stove.

Once the potatoes are done, let them cool if needed, then carefully cut them in half lengthwise, creating 4 halves. Scoop out the inside of the potato into a bowl, leaving a slight border inside the potato for later.

In the bowl with the potato insides, mash together the potatoes, 2 tablespoons of vegan yogurt, ½ cup of split pea soup, and the seasonings. Taste and adjust the seasonings according to your preference.

Scoop the mashed mixture back into the potato skins, spreading it out evenly. Place them back in the oven at 425°F and bake for an additional 15 minutes until the top forms a light crust.

Once done, garnish with a dollop of the remaining vegan yogurt, drizzle some extra soup over the top, and add chives and microgreens if desired. Store the remaining soup in the fridge for later use.

Plant Protein Twice Stuffed Potatoes

Transform your dinner table with these delightful baked potatoes featuring the wholesome goodness of Right Foods Lentil Split Pea Soup, one of our favorite vegan soups. With a burst of flavor, nutrients, and a dash of creativity, these Twice Baked Potatoes are destined to become a favorite in your household.

All of McDougall’s Right Foods products are vegan, non-GMO, and made with whole foods. Snap a picture and tag us on Instagram so we can see your masterpiece for ourselves!

Plus, take a look at our other amazing Dr. McDougall’s recipes on our recipe page.

Plant Protein Twice Stuffed Potatoes

Rated 4.0 stars by 3 users

Servings

Prep Time

15 minutes

Cook Time

60 minutes

These delicious twice baked potatoes are a much lighter version of the typical twice baked potato. They are made with Right Foods Lentil Split Pea Soup to add lots of flavor, nutrients, and help when mashing the potatoes. Great for the holidays or cozy dinners.

Image of Plant Protein Twice Stuffed Potatoes

Ingredients

1 unit Right Foods Low Sodium Split Pea Soup
2 russet potatoes
¼ cup vegan yogurt
¼ teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste
½ teaspoon garlic powder, or to taste
Chopped chives and microgreens, for optional garnish

Directions

Preheat oven to 425°F. Pierce with a fork and wrap in foil. Bake for 45 minutes or until soft inside. If you are short on time you can also pierce and then place in a microwave for7 to 10 minutes until soft, do not wrap in foil.
When the potatoes have about 10 minutes left cooking heat the soup up in a pot on the stove.
Once potatoes are done and you are able to handle them, let them cool if necessary, carefully cut in half lengthwise. So you have 4 halves, place back onto a baking sheet.Scoop out the inside of the potato into a bowl. Leaving a slight border on the inside of the potato for later when you feel it back up.
In the bowl mash together the potatoes, 2 tablespoons of the vegan yogurt, ½ cup of the split pea soup, and seasonings together. Taste and adjust seasonings to preference.
Scoop back into the potato skins and spread out.
Place them back in the oven at 425°F and bake for 15 minutes until the top forms a light crust.
When they are done garnish with a dollop of the remaining vegan yogurt, drizzle some extra soup over top, and add chives and microgreens, if desired. Store the remaining soup in the fridge. Enjoy.