Fiesta Boats
Ingredients
4 large organic russet potatoes - Any potato would work but russets have a tougher skin
Filling:
2 cups mushrooms (any kind - chopped or sliced)
3/4 cup chopped onion
2 garlic cloves minced
Mexican seasoning
Himalayan salt to taste
Toppings:
fresh jalopeno’s
salsa
fresh tomatoes
chopped cilantro
Directions:
Pierce and bake your potatoes at 400 degrees in the oven for 45min. to an hour. When you squeeze them and they are soft they are done. You can cut in half before baking and cut your time in half.
While the potatoes are roasting, sauté the filling in 1/4 cup water until tender and water is cooked out. Set aside
When the potatoes have cooled down cut in half and scoop out middle. Mix the potato filling with the vegan cheese.
Spoon in your vegan cheese-potato mixture back into the potato and then add a layer of filling and then start adding your toppings. Enjoy!
NOTE: The salsa and cheese MAKE this dish!
Makes 4 servings.