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Loaded Sweet Potato Skins coji de cartofi dulci umplute

Loaded Sweet Potato Skins

These loaded sweet potato skins are stuffed with spiced smoked tofu, rice and melty cheese, then broiled until golden. A hearty vegetarian main (or shareable side) that comes together in under an hour.
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Choose Serving Size 2

Ingredients 

  • 2 sweet potatoes
  • ½ cup rice cooked
  • ¾ cup smoked tofu crumbled
  • 1 Tbsp olive oil
  • 1 onion finely chopped
  • 1 clove garlic crushed
  • 1 tsp red pepper flakes
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • 3 Tbsp water
  • ½ tsp oregano
  • ½ tsp chili powder

For the topping:

  • 2 Tbsp cheese shredded; vegan or dairy
  • 1 green onion chopped
  • 2 Tbsp sour cream vegan or dairy

Instructions

  • Wash the potatoes well.
  • Place the potatoes in a microwave-safe dish and cook for about 6 minutes, until soft and a fork slides in easily. Alternatively, bake them in the oven until soft.
  • Preheat the oven to 250°C.
  • Heat a skillet over medium heat with a tablespoon of olive oil.
  • Add the chopped onion and crushed garlic and sauté until fragrant.
  • Add the crumbled tofu, red pepper flakes, cumin, smoked paprika, oregano and chili powder, and stir to incorporate.
  • Cook until it begins to brown.
  • Add the water, plus salt and pepper to taste, and cook for about 3 more minutes, stirring. Set aside.
  • Cut the potatoes lengthwise and mash the insides with a fork just to soften. Remove 2-3 tablespoons of pulp from each potato and save it for another meal.
  • Add some rice and a pinch of salt and pepper to each potato, and mix in with a fork.
  • Divide the cooked tofu mixture between the potatoes, top with shredded cheese and broil in the preheated oven for about 10 minutes.
  • Top with green onions and sour cream. Sprinkle with some chili flakes and enjoy!

Notes

Make-ahead tip: the spiced tofu filling can be prepared up to 2 days in advance and kept refrigerated. Use vegan cheese and vegan sour cream to keep the recipe fully plant-based.