Hemp & Herb Stuffed Potatoes

Grain Free. Soy Free.  Vegetarian. Vegan. Anti-Inflammatory

This is a new spin on twice baked potatoes that packs a flavorful punch! I prefer to use white skinned sweet potatoes in this recipe, but if you can't find them then russets will work just as well. 

These stuffed potatoes can easily stand alone as a main dish because they are packed with protein (7 grams) and fiber (8 grams) as well as a nice dose of healthy Omega 3 and 6 fats. Many of these health benefits mostly come from the hemp seeds. In fact hemp seeds are 33% protein and contain all 9 essential amino acids- you can check our blog, Health Benefits of Hemp Seeds, to learn more about one of natures best and most versatile seeds. 

Herb & Hemp Stuffed Potatoes: (PRINT RECIPE)
Serves 4

Ingredients:
4 medium white skinned sweet potatoes*
1-2 tablespoons organic miso paste (leave out if you are soy free and increase salt to 1 teaspoon)
1/4 cup raw cashews
3 tablespoons nutritional yeast
2 tablespoons lemon juice
1 tablespoons olive oil
½ teaspoon salt
¼ teaspoon pepper
½ cup chives or green onions, finely diced
¼ cup parsley, finely diced
½ cup raw hemp seeds

Directions:

1. Place your cashews in a small bowl and cover with cold, filtered water and let soak.
2. Preheat oven to 400 degrees.
3. Use a fork to pierce each potato a few times, place them on a baking sheet, and bake for 45-60 minutes or until tender.
4. When your cashews have been soaking for 30 minutes and potatoes are almost done, drain and rinse you cashews.
5. Add cashews, nutritional yeast, lemon juice, olive oil, and 1 tablespoons water to a food processor or blender and process until smoother. Let sit in processor.
6. Remove potatoes from oven and allow to cool 5 minutes so they are easy to handle and then slice each potato in half lengthwise.
7. Carefully scoop potato flesh from each potato half into your food processor – try to get most of the flesh out without misshaping the potato skin. Pulse the mixture until well combined and mostly smooth.
8. Dump potato mixture into a bowl and add onions, parsley, miso (if using), salt, pepper, and hemp seeds and mix well until incorporated.
9. Stuff potato-herb-hemp mixture back into potato skins and place on baking sheet to bake until tops are golden brown, about 10-15 minutes.
10. Serve hot.

***To cut out 15-20 minutes cook time and get this meal on the table quicker, you can pre-cook your potatoes in the microwave for 5-7 minutes before putting them in the oven (if you are ok with using the microwave...if you are not, I totally get it). Just pierce with a fork and wrap in a tea towel or paper towel first. 

Enjoy!
~Billie