Twice Baked Potatoes

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Twice Baked Potatoes
By: The Jaroudi Family
Serves 4-6

Ingredients:
6 large russet potato
½ cup raw cashews
½ cup cooked white beans
½ cup plant milk (unflavored/unsweetened)
¾ cup chopped raw broccoli
2 tbsp lemon juice
1 tbsp apple cider vinegar
1 tsp garlic powder
1 tsp onion powder
1 tsp white miso

Optional Ideas:
Smoked paprika, scallions, dried parsley, chopped red onions, chopped peppers, red pepper flakes.

Directions:
Cook large russet potatoes with the skins on.

Once potatoes have cooled slice lengthwise and scoop out the filling into a large bowl.

In a high-speed blender add cashews, white beans, plant milk, lemon juice, apple cider vinegar, garlic powder, onion powder, and white miso. Blend until smooth.
Pour mixture into the bowl with cooked scooped potato fillings. Add in chopped broccoli and incorporate well. Stuff each potato boat and place it on a baking sheet lined with parchment paper.

Bake at 350 degrees for 20-30 minutes.

Enjoy!
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