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Herb-and-Hemp-Stuffed Potatoes

These scrumptious potatoes offer a crisp crust and a creamy interior that’s packed with flavor. They can easily be wrapped and reheated in the oven later in the week for a make-ahead meal.

Ingredients: 

Ingredients: 

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½ cup raw cashews
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4 large baking potatoes, scrubbed
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3 Tbs. nutritional yeast
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2 Tbs. coconut oil, melted
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2 Tbs. lemon juice
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1 ½ Tbs. yellow miso paste
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½ cup finely chopped fresh chives, minced, divided
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½ cup finely chopped fresh parsley, minced, divided
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½ cup hemp seeds, divided

Instructions: 

1. Soak cashews in large bowl of cold water 1 hour.

2. Preheat oven to 400°F. Bake potatoes 45 to 60 minutes on baking sheet, or until tender. Cool 15 minutes, or until easy to handle.

3. Drain and rinse cashews. Blend cashews with nutritional yeast, coconut oil, lemon juice, and miso in food processor until smooth. Transfer to large bowl.

4. Slice off top one-third of each potato lengthwise, and discard top skin. Scoop potato flesh into cashew mixture, removing as much flesh from potato skin as possible without misshaping potato. Repeat with remaining potatoes. Mix well to incorporate cashew mixture into potato flesh while leaving some texture. Add 1/4 cup chives, 1/4 cup parsley, and 1/4 cup hemp seeds. Stuff mixture back into potato skins.

5. Place potatoes on baking sheet, and bake 15 to 20 minutes, or until tops are golden. Serve garnished with remaining chives, parsley, and hemp seeds.

Nutrition Information: 

Calories: 
564
Protein: 
21 g
Total Fat: 
22 g
Saturated Fat: 
8 g
Carbohydrates: 
75 g
Cholesterol: 
0 mg
Sodium: 
315 mg
Fiber: 
9 g
Sugar: 
6 g
Yield: 
Serves 4

Comments on this Recipe

Could you use chia seeds instead of hemp seeds?

What is the caloric and nutritional breakdown of this recipe. what could I use as a replacement for the coconut oil which has a lot of saturated fat in it?

Sound yummy.

@ Diane: Nutritional info is at top, beside the photo. Coconut oil is solid at room temp (like other saturated fats); that's why it's used a lot as a butter substitute by vegans. I'd use butter, but then, my husband is allergic to coconut . . . maybe olive oil, but use only half as much, because it's liquid?

I have a question. I am frequently not sure, in recipes that blend raw cashews, if the result is supposed to be like cashew cream or like cashew butter. Since the cashews, in this recipe, are blended with very little liquid, the heat from the friction of the blades on my high speed blender turned it into cashew butter. Is this what I was supposed to do? It tasted very good, but definitely tasted cashew butter-ish.

Are those shelled or unshelled hemp seeds?

This was so delicious, and relatively easy to make.