I’m so excited to write this post.
Not only am I finally sharing my recipe for Twice-Baked “Chorizo” Chipotle Potatoes that I’ve been talking about for months, this post is also my first time participating in the Virtual Vegan Potluck (V.V.P.)
So, what’s a Virtual Potluck? The Virtual Vegan Potluck website explains the concept as – “Why not pick a day, make a dish and ‘bring’ it to a party held on the Internet?” And I must say this is going to be quite the party – over 150 bloggers will be virtually linking up tonight to share our recipes with each other and with YOU!
You can view the full list of participants here or use the Forward & Backward buttons below to click your way through the party!
If you think this looks like fun, be sure to subscribe to the V.V.P. blog so you’ll be notified when signup for the next Virtual Potluck occurs!
And now for the recipe…
I’m a little obsessed with these hearty, spicy potatoes. In fact, of everything I’ve cooked this year, I think this recipe is the one with the most repeat appearances in my house. I especially like taking these to work for lunch – they are tasty and they’re protein-packed so they keep me going strong through the afternoon. While typical twice-baked potatoes serve as a side-dish, I hope you’ll agree with me that these are definitely entree worthy. They make a nice round meal when paired with a tossed salad or a steamed green vegetable.
This recipe was inspired by the Italian baked potatoes on my friend Laura’s blog and a brainstorming twitter conversation that she and I had. I veganized her recipe and put a spicy Southwestern twist on it.
The recipe starts with baking the potatoes. For a short-cut, you can microwave-bake the potatoes, which I sometimes do. If you have the time, though, definitely use Laura’s method of wrapping the potatoes in aluminum foil and baking them in the oven, which results in a creamier texture and easier scooping.
While the potatoes bake & cool, prepare the rest of the ingredients. Besides the Potatoes, the two most important ingredients are a good Vegan Chorizo and a tasty Chipotle Hot Sauce. Field Roast makes my absolute favorite Chorizo, though be warned that it is very spicy! I also love Tabasco’s Chipotle Sauce which is only moderately spicy and is packed with a lot of flavor. I also use Silken Tofu to give the potatoes a creamy texture while adding lots of protein and hardly any fat, and blending it with vinegar gives it a sour-cream-like taste.
Blend together the Silken Tofu, Chipotle Sauce, Apple Cider Vinegar and Garlic Powder and set it aside to be mashed with some of the potatoes once they are ready.
Then dice the Chorizo, Tomatoes, and Green Onions and Measure the Corn.
Once the potatoes are cool to the touch, slice the top 1/4 off of each potato and toss the top into a large bowl, skin and all. Next, carefully scoop out the insides of the potatoes and add to the bowl. Be sure to leave a thin layer of the potato flesh intact so the potatoes hold their shape for re-stuffing.
Add the Tofu mixture to the Potato bowl and Mash till you have the consistency of mashed potatoes (creamy with just a few lumps). Season with extra Chipotle Sauce or Salt to taste. Then add the Corn and diced Chorizo, Tomatoes, and Green Onions to the mashed potatoes and mix well.
Now, carefully stuff the potato skins with the mashed potato & veggie mixture. I always have enough filling leftover to also stuff a lightly oiled pie dish too.
Bake the potatoes once more and there you have it – Twice Baked “Chorizo” Chipotle Potatoes!
This recipe makes quite a lot, but it can easily be cut in half (in which case you can use the other half of the tofu in your next smoothie!)
Twice Baked “Chorizo” Chipotle Potatoes
- 8 medium russet potatoes
- Olive Oil
- 12.3 oz Silken Tofu – Firm or Extra Firm (the vacuum-packed & shelf-stable boxes of tofu usually found in the ethnic aisle of any well-stocked grocery store)
- 2-3 Tbsp Chipotle Sauce (like Tabasco Chipotle Sauce or Dan’s Prime)
- 3 tsp Apple Cider Vinegar
- 1 tsp garlic powder
- ~12oz of Vegan Chorizo, diced (I use 4 links of Field Roast’s Chorizo Sausage)
- 4 roma tomatoes, diced
- 1 bunch of green onions, diced (greens & whites)
- 2 cups of Frozen corn
- Scrub the potatoes well and prick with a fork. Spritz (or rub) with Olive Oil and a pinch of salt. Then, either microwave them till tender or bake using the directions in Laura’s recipe. When ready, let them cool to the touch.
- While the Potatoes Bake & Cool, prepare the rest of the ingredients.
- In a food processor, blend together the Silken Tofu, Chipotle Sauce, Apple Cider Vinegar and Garlic Powder and set aside.
- Dice the Chorizo, Tomatoes, and Green Onions. Measure the Corn. Set Aside.
- Once the Potatoes have cooled to the touch, slice the top 1/4 off of each potato and toss the top into a large bowl, skin and all. Then, carefully scoop out the insides of the potatoes and add to the bowl. Be sure to leave a thin layer of the potato flesh intact so the potatoes hold their shape for re-stuffing.
- Add the Tofu mixture to the Potato bowl and Mash till you have the consistency of mashed potatoes (creamy with just a few lumps). Then add the Corn and diced Chorizo, Tomatoes, and Green Onions to the mashed potatoes and mix well.
- Carefully stuff the potato skins with the mashed potato & veggie mixture and place them on a lightly oiled baking sheet. If you have extra filling, stuff it into a lightly oiled pie pan.
- Bake everything at 400 F for about 20 minutes.
I’d love to hear from you!
What’s your favorite Potato recipe?
Have you tried Field Roast’s Chorizo Sausages before?