Imagine it’s game day, & you are invited to go watch the game but they told you to bring a snack, but you don’t know what to bring?? Save this recipe because these are the best twice baked potatoes you’ll ever have.
Preheat oven to 425.
Take your sliced russet potatoes, and toss them in a large mixing bowl with olive oil, garlic, salt, and pepper. Once the potatoes are coated, place them face down onto a large baking sheet lined with parchment paper.
Bake at 425 for 20-25 minutes or until they are fork tender.
If you haven’t pre-made the cashew cream yet, start by soaking your cashews in boiling water for 15 minutes. Find the cashew cream recipe here or use vegan mayo.
As the potatoes bake, take a large mixing bowl and add your cashew cream, buffalo sauce, dill, garbanzo beans, chopped broccoli, green onions, salt and pepper. Stir with a spatula until everything is fully mixed. Set aside in the fridge until the potatoes are ready.
When the potatoes are fork tender, remove from the oven. After they have cooled for 3-5 minutes, take a large spoon and remove 3/4 of the inside of each potato half. Add that all that hot potato mash into your big bowl of buffalo sauce and veggies. Mix until you have a beautiful and creamy mixture.
Place the potatoes face side up onto the baking sheet again. Add a generous amount of buffalo mixture to each potato half. Repeat until all the potatoes are filled.
Now, bake the buffalo stuffed potatoes at 425 for 10-15 minutes to reheat everything.
After 15 minutes, remove from the oven and enjoy immediately while still hot.
Enjoy as an amazing appetizer, a side dish to your dinner, or as a full meal in of itself!
