Veggie and Hummus-Stuffed Baked Potatoes

I learned long ago that leftover potatoes come in handy if they’re ready to use all week long. One of my favorite ways to enjoy potatoes is scooped out, mashed, and stuffed right back into the shells. The skins become super crunchy on the outside, and the filling is pure creamy goodness on the inside. Using leftover cooked vegetables, which add extra fiber and nutrients, along with a bit of hummus, dinner almost makes itself. These are simple, satisfying, and completely delicious. Photos by Evan Atlas. Recipe by Vicki Brett-Gach from her blog Ann Arbor Vegan Kitchen.

Makes: 2 generous or 4 medium servings

2 large Russet or Yukon Gold potatoes, about 8 ounces each
⅓ cup plain unsweetened nondairy yogurt or Cashew Cream
⅓ cup hummus, any variety
1 cup cooked vegetables, chopped (any of your favorites — broccoli, peas, cauliflower, green beans, corn, or bell peppers)
½ teaspoon hot sauce (such as sriracha or your favorite)
Salt or to taste

Preheat oven to 375 degrees F. Prepare potatoes for baking by washing well, and poking several times with a fork or knife for steam to escape during baking.

Bake for approximately one hour, or until fork tender. Remove from oven and allow to rest until cool enough to touch. Slice potatoes lengthwise.

Scoop insides of potatoes into a bowl, being careful not to tear the skins. Leave a sturdy shell of potato intact for support. Lay the hollowed out potato shells on a baking sheet.

Mash the potato flesh in a bowl along with the remaining ingredients, combining thoroughly. Spoon mixture back into the potato shells evenly until each half is rounded and almost overflowing.

Pop them back into the oven, and bake until heated all the way through, approximately 15 minutes. Remove from oven, and serve immediately.