Stuffed Potatoes Roasted Bell Pepper Walnuts Recipe

Stuffed Potatoes Roasted Bell Pepper Walnuts Recipe

Ingredients

Makes 12 potatoes

• 12 small white- or red-skinned potatoes, about 2 inches in diameter
• 1 jarred roasted red pepper (or see Roasted Red Pepper Hummus)
• 1/2 cup chopped walnuts
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• salt and freshly ground black pepper
• 1 tablespoon vegan Parmesan or Parmasio (optional)

Method

1. In a large saucepan of boiling water, cook the potatoes until just tender, about 12 minutes
2. Drain and set aside to cool
3. Meanwhile, in a food processor, combine the red pepper, walnuts, parsley, oil and salt and black pepper to taste
4. Process until well mixed
5. Set aside
6. Preheat the oven to 350°F
7. Lightly oil a baking sheet and set aside
8. When the potatoes are cool enough to handle, gently cut a thin sliver off each potato to make a flat bottom
9. Cut off a third of each potato and scoop out the inside of the potato with a small melon baller or a small spoon
10. Spoon the pepper-walnut mixture into the potato shell and arrange on the baking sheet
11. Sprinkle with Parmesan, if using and bake until hot, about 15 minutes
12. Serve warm

Full List of Potato Recipes
Full List of Bell-Pepper Recipes