VEGETARIAN POTATO RECIPES RECIPES

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VEGETARIAN SOUTHWESTERN POTATO SKINS | ALLRECIPES



Vegetarian Southwestern Potato Skins | Allrecipes image

Crispy potato skins with a Southwest kick. The key to crispy skins is the double-dose oil treatment. Serve with a dollop of guacamole or sour cream if desired.

Provided by Soup Loving Nicole

Categories     Side Dish    Potato    Baked Potato Recipes

Total Time 1 hours 20 minutes

Prep Time 10 minutes

Cook Time 1 hours 10 minutes

Yield 4 potato skins

Number Of Ingredients 11

2 large russet potatoes
2 teaspoons olive oil, divided
1 teaspoon salt
1 (15 ounce) can black beans, rinsed and drained
½ cup frozen corn, thawed
¼ cup picante sauce
1 small jalapeno pepper, seeded and minced
1 tablespoon minced red onion
1 teaspoon lime juice
½ teaspoon ground cumin
½ cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Prick potatoes a few times with a fork. Rub potatoes with 1 teaspoon oil and set directly on the oven rack. Bake for 1 hour. Transfer to a cutting board and let cool until easily handled. Keep the oven on.
  • Cut the potatoes lengthwise and scoop out flesh to within 1/4 inch of skin. Brush remaining oil over the skins and sprinkle with salt. Place them on a baking sheet skin-side down and bake for 5 minutes.
  • Meanwhile, combine black beans, corn, picante sauce, jalapeno, onion, lime juice, and cumin in a bowl. Stir until evenly combined.
  • Divide filling between the potatoes and top with Cheddar cheese. Bake until cheese has melted, about 5 minutes.

Nutrition Facts : Calories 342.4 calories, CarbohydrateContent 56 g, CholesterolContent 14.8 mg, FatContent 7.8 g, FiberContent 12.4 g, ProteinContent 14.4 g, SaturatedFatContent 3.5 g, SodiumContent 1222.2 mg, SugarContent 3.2 g

SMOKY VEGETARIAN POTATO SOUP RECIPE | ALLRECIPES



Smoky Vegetarian Potato Soup Recipe | Allrecipes image

Quick and easy, the smokiness really adds flavor to this potato soup. Gluten-free and vegetarian, it's a favorite at our house!

Provided by Allrecipes Member

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Vegetable Soup Recipes    Potato Soup Recipes

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 12

2 tablespoons salted butter, divided
1 tablespoon olive oil
½ onion, chopped
1 teaspoon garlic salt
1 teaspoon dried tarragon
2 dashes liquid smoke flavoring
3 potatoes, peeled and cubed
3 cups vegetable stock
1 tablespoon cornstarch
1 cup half-and-half
¼ cup shredded sharp Cheddar cheese, or to taste
2 tablespoons chopped fresh parsley, or to taste

Steps:

  • Heat 1 tablespoon butter and olive oil in a stockpot over medium-low heat. Add onion and cook until browned, about 3 minutes. Add garlic salt, tarragon, and liquid smoke; cook until onion is translucent, 2 to 4 minutes more. Add potatoes and vegetable stock; bring to a boil. Boil until potatoes are tender and stock has been reduced to about 1 cup, 15 to 20 minutes.
  • Meanwhile, melt remaining 1 tablespoon butter in a skillet over medium heat. Stir in cornstarch and mix completely, being careful not to burn. Add half-and-half and cook until thickened, 3 to 5 minutes. Add to potato mixture and heat through, 2 to 3 minutes. Garnish with Cheddar cheese and parsley.

Nutrition Facts : Calories 353.8 calories, CarbohydrateContent 37.9 g, CholesterolContent 45.1 mg, FatContent 19.5 g, FiberContent 4.6 g, ProteinContent 7.9 g, SaturatedFatContent 10.1 g, SodiumContent 919.3 mg, SugarContent 4.2 g

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