What you need:
- 6 small Russet potatoes (3″)
- vegan butter (Earth Balance)
- 1/2 tsp Himalayan pink salt (+ more to taste)
- fresh cracked black pepper
- 3 ripened avocados
- 1 lime
- 1/4 tsp fresh lemon juice
- 1/4 cup unsweetened almond milk
- 3/4 tsp smoked paprika (+more to taste)
- 1/2 tsp ground cumin (+more to taste)
- 1/4 tsp cayenne powder
- 1 jalapeno pepper
- 2 Roma tomatoes
- 4 garlic cloves
- 1 Tbsp freshly chopped cilantro
- 1/4 cup freshly chopped parsley
- 4 spring onions
- 1/2 cup TOFUTTI sour cream
- 1 cup (soy free) vegan mayonnaise
- 1/4 tsp apple cider vinegar
Once you have made yourself familiar with the seemingly endless list of ingredients, check your fridge and pantry to make sure you really have everything; because if you don’t, it might kind of suck later on when you have to pack up the kid in his pj’s and drive back to Safeway! Speaking from experience here, lol! But seriously, these little bites of goodness never disappoint in taste and are well worth the effort of the whole process. The yield isn’t the best, so if you want to make this recipe for large parties, I suggest you double up on everything (at least x2 everything!).
Let’s get started by prepping the delicious vegan ranch dressing! Add 1/4 tsp freshly squeezed lemon juice to 1/4 cup unsweetened almond milk, along with a splash of apple cider vinegar, and let sit. Prepare 2 of your 4 garlic cloves by smashing them with a fork and then chopping them up into little bits. Sprinkle some salt on the minced garlic and add a couple of chives (also finely chopped), and 1/4 cup parsley to the mixture. Now add this to the lemon and almond liquid. Combine this with 1 cup of vegan mayonnaise and 1/2 cup of TOFUTTI sour cream ~ You are done! Set aside in fridge. HINT: I like to add ground cumin, salt & pepper, cayenne, and smoked paprika to taste (trust me, you won’t regret the extra work!).
Next up ~ the easiest part: simply assemble all russets (washed and pricked with a fork) on a baking sheet and bake them for 50 minutes at 400 degrees F. Now we make the guacamole: combine all three avocados and mash them with the juice of 1 lime. You may drain the extra lime juice if you wish, but only to add it back into the mixture at a later point in time. If you ask me just leave it in there!! I don’t know why I do these extra complicated steps when I make food. It must be a thing?! FYI the lime juice prevents the avocados from browning, which is why we add it (flavor is secondary here!). Now add the remaining 2 garlic cloves, minced, along with the remaining chives you have kicking around. Again, add the myriad of spices listed above, and please oh please do not exceed said limit for the cayenne! The garlic adds a little kick to the guacamole already and we don’t want to forget about the jalapeno we are about to add — 1/2 of a pepper, don’t forget to remove the seeds! Add your tomatoes last, finely diced and with all their yummy juices still intact. I like to add 1 Tbsp of cilantro as well, so if you have it, go for it! In case you don’t, please don’t worry too much about it, the taste effect is minimal really. Most people also add onions to their guacamole, but I have consciously left them out. Seriously, onions suck and they make my eyes water so badly that I can hardly see a thing. So whenever you’ll see me chop onions you better believe I’m doing it to seriously impress you. Also: I have a toddler roaming around my feet constantly, so I need to keep my eyes open, indefinitely!
With the guacamole being done, all you have to do now is about 50% more of the work. I know people, cooking can drag on forever, but again, it’s worth it for this one! Once the russets are done, let them cool for 10 minutes so you don’t burn your fingers, like I did, by handling them. Half them and scoop out about 3/4 of their starchy flesh. You can save the flesh for your kids’ dinner, by making mashed potatoes or something. It really adds up so don’t throw it out!! When you are done, cover your potato skins with a thin layer of Earth Balance vegan butter, and salt & pepper to taste. Set your oven to broil, and broil away for 2-3 minutes. Make sure you are on the ball, because these little shells will burn in a heartbeat if left in the oven too long.
Once you are done with this step, you simply fill the potato skins with the guacamole, don’t be stingy now! I like to fill them right up to the brim. Garnish with more jalapeno if desired, and start enjoying the fruits of your labor! The ranch dressing is meant for dipping, so don’t start pouring that all over your freshly finished works of art! ;P
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