Taco Stuffed Baked Potato
Serves: serves two
dairy, egg, soy and gluten free, vegan
  • 1 tablespoon olive oil
  • 2 Russet potatoes, scrubbed
  • 1 tablespoon coconut oil
  • ½ small sweet onion, diced
  • 7-8 shiitake mushrooms, wiped clean and chopped small
  • ¾ cup raw pecans
  • 2 arbol chiles, re-hydrated
  • 2-3 chipotle in adobo (peppers and sauce), chopped
  • 2-3 sun dried tomatoes (packed in oil), chopped
  • 1 teaspoon oil from sun dried tomatoes
  • 1 teaspoon paprika
  • ¼ teaspoon chili powder
  • toppings:
  • Noocho Cheese Sauce
  • Roma tomato, chopped
  • iceberg lettuce, chopped
  • sour cream (dairy free)
  • salsa
  • green onions, chopped
  1. Preheat oven to 425 degrees.
  2. Scrub potatoes, poke several times with a fork (to prevent potato explosion). Rub potatoes with olive oil, wrap in aluminum foil. Bake for 50-60 minutes, until potato is fluffy with a crispy skin.
  3. While potatoes bake, prep ingredients.
  4. In skillet over medium heat, saute onion and chopped shiitake in coconut oil until softened. Remove from heat and set aside.
  5. In food processor, combine pecans, walnuts, arbol chile, chipotle peppers (and sauce), sun dried tomatoes (and oil), paprika and chile powder - pulse until combined to a medium size crumb.
  6. Transfer to skillet with onion - shiitake mixture, return to low heat and stir to combine. Cook for several minutes.
Recipe by spabettie at https://www.spabettie.com/taco-stuffed-baked-potato/