Spicy Queso Blanco Twice Baked Stuffed Potatoes

Twice Baked Stuffed Potatoes

Make these Spicy Queso Blanco Twice Baked Stuffed Potatoes for your next football party. Every time I make these, they disappear so quickly.

Ingredients

6 medium size yellow potatoes or use 3 large russet potatoes
1/2 cup sliced green onions
1 cup frozen organic corn
12 oz tub of @goodfoods Queso Blanco plant based dip (or use 12 oz of vegan sour cream mixed with 3 marinated jalapeños, seeds removed and finely diced)
1 tsp black pepper
1 tsp salt
1 tsp paprika
1/2 cup of vegan cheddar cheese shreds

Method

Scrub and pierce potatoes. Cook in the air-fryer 390 F for 30 min rotating them at half point. When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell; set aside.

Preheat oven or air-fryer to 375 F.

In a large bowl, mash potato pulp. Stir in green onions, frozen corn, queso blanco (or sour cream jalapeño mixture) salt and pepper. Stuff into potato shells equally. Place the stuffed potatoes on a baking sheet. Sprinkle with shredded vegan cheese and paprika. Bake the potatoes for about 20 min until the top is golden and cheese is melted. Enjoy!