Double Stuffed Jalapeño Skins

  • 08 Dec - 14 Dec, 2018
  • Mag The Weekly
  • Cookery


· 1 whole potato

· 1 tbsp avocado oil

· 4 whole jalapeños

· ½ tsp sweet paprika

· ½ tsp garlic powder

· ½ tsp cumin

· ½ tsp onion powder

· ½ tsp oregano

· 2 tsp cooked and puréed cauliflower

· ½ cups vegan cheese

· 2 tbsp yogurt

· ½ tsp minced parsley

· ½ tsp garlic powder

· 1 tsp avocado oil


Preheat oven to 400°F. Coat the outside of the potato with the avocado oil and bake for one hour. Roast the jalapeños by holding them over the flame on your stove over medium-high heat until lightly browned on all sides. Then remove from heat and slice the jalapeños in half lengthwise. Remove the seeds and save them for the topping.

Scoop out the potato flesh after baking and mix it with the remaining ingredients (except for the peppers, ½ teaspoon garlic powder and one teaspoon of avocado oil) in a bowl. Stuff the jalapeños, put them on a tray and put it in the oven.

Bake at 400°F for another 10 minutes. Bake the jalapeno seeds in the oven for 10 minutes next to the stuffed jalapeños with ½ teaspoon garlic powder and one teaspoon avocado oil. Sprinkle on top as an extra spicy and crunchy topping!