Ingredients:

  • Potato:
    • 4 large potatoes
    • Butter, salt, and pepper for seasoning
  • Walnut Meat Base:
    • 1 cup walnuts
    • 1/2 onion, chopped
    • 1/4 green bell pepper, chopped
    • 1/4 yellow bell pepper, chopped
    • 4 cloves garlic, minced
    • 2 sprigs scallion, chopped
    • Olive oil for sautéing
  • Seasonings:
    • Taco seasoning
    • Garlic powder
    • Onion powder
    • Fajita seasoning
    • Salt-free southwest chipotle seasoning
    • Black pepper
    • Red pepper flakes
    • Cumin
    • 2 dashes liquid smoke
    • 1 teaspoon browning sauce
  • Additional Toppings:
    • Roasted broccoli
    • Smashed avocado
    • Salsa
    • Sun-dried tomatoes
    • Sour cream

Instructions:

  1. Prep Walnuts:
    • Soak 1 cup of walnuts in hot water for at least 30 minutes. Drain after soaking.
  2. Sauté Vegetables:
    • In a pan, heat some olive oil over medium heat. Add the chopped onion, green pepper, yellow pepper, garlic, and scallions. Sauté for about 15 minutes until the vegetables are softened.
  3. Prepare Walnut Mixture:
    • Pulse the drained walnuts in a blender until you achieve a fine consistency. Add the pulsed walnuts to the sautéed vegetable mixture.
  4. Seasoning:
    • Season with taco seasoning, garlic powder, onion powder, fajita seasoning, salt-free southwest chipotle seasoning, black pepper, red pepper flakes, cumin, liquid smoke, and browning sauce. Stir well to combine.
  5. Cooking:
    • Add vegetable stock or water, about 1 cup at a time, allowing it to evaporate before adding more. Continue cooking over medium-low heat for 30-45 minutes until the mixture is tender.
  6. Prepare Potatoes:
    • While the walnut mixture is cooking, preheat your oven to 400°F (200°C). Wash the potatoes and pierce them several times with a fork. Rub them with a bit of olive oil, salt, and pepper. Bake directly on the oven rack for about 45-60 minutes, until they are tender.
  7. Assemble:
    • Once the potatoes are baked, cut them open and season the inside with butter, salt, and pepper. Top with the walnut mixture, roasted broccoli, smashed avocado, salsa, sun-dried tomatoes, and sour cream.
  8. Serve:
    • Serve hot and enjoy your stuffed potato!

Nutritional Facts (Per Serving):

  • Calories: ~450 kcal
  • Carbohydrates: ~50g
  • Protein: ~10g
  • Fat: ~25g
  • Fiber: ~8g
  • Sugar: ~6g
  • Sodium: ~400mg