Stuffed Potatoes

 

Okay, so… this actually started out as risotto (or, just, cheesy rice, I was gonna make a rue and then just dump some rice/veggies in that, also I’m pretty sure risotto is actually more complicated than cheese+rice) but we were out of margarine, so there went that plan. So, I had to change the plan, but didn’t want to make rice stir fry (which would’ve been a hell of a lot faster/easier) because I had just made that last week and was trying to not make the same things over and over.

 

Then I started thinking about stuff I hadn’t made in a while that had rice and thought of making stuffed peppers. I checked the fridge – out of peppers. Then I thought about other vegetables I could stuff (I had also just seen this GIF on Twitter of stuffed spaghetti squash, hence the intent on stuffed something) and I turned around and saw a bag of potatoes and… yeah, stuffed potatoes.

 

And for those wondering, I will be making cheesy rice tomorrow after I go to the store because I have lots of rice left over. 😀

 

Okay, so, on to the recipe:

 

6C Brown Rice

6 (big/big ish) Taters

Coconut Oil

3C Frozen Veggies (peas, corn and broccoli)

 

Spices:

  • S&P
  • Garlic Powder
  • Paprika
  • Oregano
  • Basil
  • Parsley
  • Poultry Seasoning
  • Onion Powder (I’m out of this too but would’ve put it in if I had it)

 

  1. Cook the rice (I add the spices to it before setting it in the rice cooker, if you don’t want to do that just spice it after it’s done)
  2. Preheat oven to 350. Place whole taters on a lightly oiled tray. Let cook for 30 minutes.
  3. Leave the oven on after you take out the taters and allow them to cool enough you can pick them up without burning yourself.
  4. Cook the frozen vegetables in a pot on the stove. (Tip: if you fill the pot with water and dump the vegetables in right away and then take them out after it starts boiling you can cook them faster)
  5. Cut the taters in half vertically and scoop out innerds. I didn’t go right to the skin for them, I left an edge of potato, so that they were sturdier. (Also, the last time I tried to go right to the skin, I failed horribly and ended up making potato balls. If you want you can go right to the skins though) Spice the potatoes as well and then mash. Make mashed potatoes how you normally would (adding the milk/butter) and mix until the spices are not all in one spot. They also don’t have to be completely un-lumped, just do your best. Mine were kinda lumpy but that’s okay.
  6. Add the vegetables and rice to the mashed potatoes and mix until all that goodness is evened out.
  7. Scoop the mix back into the shells and place back on the tray and in the oven for about 15 more minutes. (I had to do this in two batches because I have a small oven, and cut in half, there was more potatoes to line up)
  8. Take out, turn the oven off and allow to cool past the point of burning your tongue before serving/eating.

 

I know that on the spices it doesn’t tell you how much to put in, but that’s because I just kinda eyeballed/know how much I need to put in to flavour the amount I make. I have a big family and cook a shit-ton of food (whole packs of pasta, 6-8 cups of rice, etc.) so even if I told you the amounts I put in for spices, you’d have to adjust it anyway to fit the amount you were making. If I had to guess though, I’d say maybe a few Tbsps of each.

 

So… Stuffed Potaotes: Did you like/love/hate/its complicated them? Let me know how feel in the comments, or if you have any questions, I’d be happy to answer!


Check out more recipes here: Recipes  All of the recipes are vegan. If you haven’t seen The Veg Life home page, then you might not know – all recipes on my site are proudly animal product free. (Yes, including the beauty products) All pictures of the food/product are taken by me and are sometimes pulled off my Instagram account.

2 thoughts on “Stuffed Potatoes”

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