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I think many people don’t realize the true nutritional value of jalapeño peppers since we fry them, chop them, eat with caution or make them so calorie-heavy that we don’t enjoy them often. I would recommend this recipe for kids if they like a little spice, just make sure there aren’t any seeds since that amps up the spice to level 11! Without seeds, jalapeño peppers would not have the same reputation. This variation on potato skins with jalapeños would be a great appetizer or football kickoff snack.

Double Stuffed Jalapeño Skins [Vegan]

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Ingredients You Need for Double Stuffed Jalapeño Skins [Vegan]

  • 1 whole potato
  • 1 tablespoon avocado oil
  • 4 whole jalapeños
  • 1/2 teaspoons sweet paprika
  • 1/2 teaspoons garlic powder
  • 1/2 teaspoons cumin
  • 1/2 teaspoons onion powder
  • 1/2 teaspoons oregano
  • 2 tablespoons cooked and puréed cauliflower
  • 1/2 cups vegan cheese
  • 2 tablespoons plain non-dairy yogurt
  • 1/2 teaspoons minced parsley
  • 1/2 teaspoons garlic powder
  • 1 teaspoon avocado oil

How to Prepare Double Stuffed Jalapeño Skins [Vegan]

  1. Preheat oven to 400°F. Coat the outside of the potato with the avocado oil and bake for 1 hour and 20 minutes.
  2. While the potato is baking, 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 (reserve them if you want to add some heat later) and membranes and set peppers aside.
  3. After the potato is done baking, scoop out the potato flesh and mix it with the remaining ingredients (except for the peppers, 1/2 teaspoon garlic powder and 1 teaspoon of avocado oil) in a bowl.
  4. Stuff the jalapeños, put them on a tray and put it in the oven.
  5. Bake at 400°F for another 10 minutes. If you prefer to have less heat, cook them for 15 minutes. For more heat, bake the seeds in the oven for 10 minutes next to the stuffed jalapeños with 1/2 teaspoon garlic powder and 1 teaspoon avocado oil. Sprinkle on top as an extra spicy and crunchy topping!
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Notes

The cauliflower is optional, but I always add fruits and/or veggies to all my recipes. Enjoy!

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About The Author

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Michaell Johnson

See My Recipes

Nutrient-rich desserts with hidden healthy ingredients.

One year ago, I made the decision to stop eating processed foods. My challenge: my husband is such a picky eater that he would win against a 2-year-old. Since many of my friends come to me for recipes on how to eat nutrient-rich foods, while still eating what they like, I decided to start a food blog, Foodscape. Every Friday I launch a new family-friendly recipe that even the pickiest eaters will eat.

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