Loaded Mexican Potato Skins

Ingredients

• 4 Russet Potatoes
• 1 small Sweet Potato (or Yam)
• 1 can Vegetarian Refried Beans ((15oz))
• 1 Tbs Salsa
• 1 tsp Taco Mix
• 1/2 cup Unsweetened Almond Milk
• 3 Tbs Lemon Juice
• 4 Tbs Nutritional Yeast
• 1 tsp Apple Cider Vinegar
• 1/2 tsp Dijon Mustard
• 1/4 tsp Onion Powder
• 1/4 tsp Garlic Powder
• 1/4 tsp Salt
• 1 Chipotle Pepper in Adobo Sauce

Instructions

1. 1

   Preheat oven to 400 F.

2. 2

   Scrub and clean 4 large Russet Potatoes

3. 3

   Poke holes in potatoes and place on oven rack.

4. 4

   Wrap a small sweet potato in foil and also place on rack.

5. 5

   Bake at 400F for 45-50 min or until done.

6. 6

   Meanwhile mix beans, salsa, and Taco Mix in a small pan and heat

7. 7

   Once potatoes are done, carefully cut Russets in half lengthwise

8. 8

   Scoop out potato meat and add to blender leaving 1/4" or so near skin

9. 9

   Remove skin from Sweet Potato and discard, chop potato and add to blender

10. 10

    Add almond milk, lemon juice, mustard, and vinegar and blend until smooth consistency

11. 11

    Add remaining spices and Chipotle Pepper and blend until smooth

12. 12

    Scoop beans into potato skins and top with cheese

13. 13

    Bake an additional 10 minutes or so until crispy and cheese has melted

14. 14

    Top with garnish and serve