Prep Time: 15 minutes
Cook Time: 1 hour
Makes 4 servings
Fody's Double-Baked Vegan Stuffed Potatoes
These vegan stuffed potatoes are jam packed with fluffy baked potato, sautéed spinach and scallion greens. We used tofu for protein and topped it all off with Fody Vegan Bolognese Sauce. These stuffed potatoes with tofu are a complete Low FODMAP meal! To keep the dish vegan, I have used vegan cheese. There are some very flavorful Low FODMAP vegan cheeses available; some just do not melt very well, or certainly not like what we are used to with dairy cheese – so just be aware.
Fody's Double-Baked Vegan Stuffed Potatoes Ingredients:
- 4 large russet potatoes, scrubbed and pierced several times with a fork or knife
- 7-ounces (200 g) extra-firm tofu, drained
- 2 tablespoons Fody Shallot-Infused Olive Oil
- 3-ounces (85 g) baby spinach
- 1/4 cup (16 g) chopped scallion greens
- Kosher salt
- Freshly ground black pepper
- 8-ounces (225 g; about 1 cup) Low FODMAP shredded vegan cheese, divided; we like cheddar-style vegan cheese
- 1 cup (250 g) Fody Vegan Bolognese
Directions for Fody's Double-Baked Vegan Stuffed Potatoes
Preheat oven to 400°F (200°C). Place russet potatoes on rack and bake for about 45 minutes or until tender when pierced with a sharp knife. Alternatively, microwave until cooked through. Set aside until cool enough to handle.
While the potatoes are cooking, cut the tofu block in half lengthwise. Place a triple layer of paper towels on a cutting board, place tofu slabs on top, then cover them with another triple layer of towels. Put something heavy on top, like another cutting board with a heavy pot on top. Allow to sit for about 10 minutes. This technique will remove excess water from the tofu.
Heat Fody Shallot-Infused Low FODMAP Olive Oil in a large skillet over medium heat. Sauté spinach and scallions for a few minutes or until spinach is wilted, then finely crumble drained tofu into pan and continue to sauté for a couple minutes more. Taste and season with salt and pepper, then scrape mixture into a mixing bowl.
When the potatoes are cool enough to handle, slice the top off of each one and scoop out the flesh leaving a ¼-inch (6 mm) wall all around; set aside. Add the potato flesh to the bowl of spinach and tofu. Add half of the vegan cheese and all of the Fody Vegan Bolognese to the bowl and mix everything together well. Taste and season with more salt and pepper, if needed.
Stuff this mixture back into the potato jackets, mounding high. Place potatoes in a roasting pan. Bake in 400°F (200°C) oven until heated through, about 10 to 15 minutes. Sprinkle remaining cheeses on top for the last 5 minutes of baking or until cheese melts or softens. Serve your vegan stuffed potatoes immediately!
About the Chef
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.fodmapeveryday.com
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