By: Ayinde Howell
- 2 tablespoons plus one cup cooking oil
- 1 cup red onion, diced small
- 1 tablespoon garlic, minced
1/2 cup of green bell pepper, diced small, dice 1 jalapeño pepper, minced with seeds (Optional)
- 1 1/2 cups of soy chorizo
- 1 cup cooked quinoa (Cooked in salt water)
- 8 medium-size potatoes, Scrubbed
- 2 teaspoons chipotle chili powder
- 1 teaspoon paprika
- 2 cups walnuts (soaked for two hours)
- Vegan sour cream
- Chives for garnish
Preheat oven to 350°. Using a knife poke holes in your potatoes and bake until tender (Approximately 45 minutes). Once potatoes are done remove from heat and allow to cool down until cool to the touch. Using a spoon to scoop out filling leaving an 1/8th inch of potato all around.
In a cast-iron skillet or whichever one you have heat 3/4 of a cup of oil until hot and shimmering, take your potato skins place face down in oil, using tongs -turn to get a golden brown on the top and a crispy bottom of your potato skin. Once all your potatoes are done remove from heat and place on a paper towel to drain oil and sprinkle salt over the potatoes.
In a medium skillet over medium high heat, heat 2 tablespoons oil until hot and shimmering.
Sauté onions 1/2 cup until translucent approximately 3 to 5 minutes, add garlic and jalapeño continue to sauté for approximately 1 minute.
Fold in quinoa and chorizo, mix together thoroughly, taste for salt, and add if needed. Should be on the salty side.
For walnut/potato hash filling:
In a skillet over medium high heat heat 2 tablespoons oil, break up potatoes, add onions, and bell peppers. Sauté on low for approximately 3 to 5 minutes add walnuts and garlic, mix well. Add chipotle and paprika. Salt to taste
Assembly: Using a spoon stuffed potato skins with filling until done, top with vegan sour cream and chopped chives! Serve with extra sour cream and hot sauce for the heat lovers!
If you want the option of cheese it’s an easy add!Before applying sour cream lay slices or shreds of your favorite vegan cheese over the potatoes with the filling in and place under a broiler on low for approximately 2 to 3 minutes. Remove top with sour cream and chives and serve hot