I try to keep things pretty healthy over at my blog, but that doesn’t mean there aren’t times where I just need a bowl of comfort food. Or, in this case, little, crispy potato skin bowls of comfort food. An easy mac n’ cheeze is loaded into potato skins for delightful feelings of “Ahhhhh” with every bite. And, when you consider the alternative is a box of K.D., this recipe looks mighty impressive on the health scale.
Mac n’ Cheeze Stuffed Potato Skins
Cooked macaroni – 2.5 cups (2-3 should work)
Potatoes, baked – 2
Onion, diced – 1.5 cups
Non-dairy milk (unsweetened) – 2 Cups
Nutritional Yeast – 1/2 Cup + 2 Tablespoons
Lemon Juice – 2 Tablespoons
Garlic, minced – 4 cloves
Earth Balance – 2 Tablespoons
Almond Flour – 2 Tablespoons (optional, but highly recommended)
Salt – 1 Teaspoon
In a small/medium pot, heat about 1/2 cup of non-dairy milk over medium-high heat, add earth balance, onion and garlic, cook until tender.
Add remaining sauce ingredients and whisk to mix well.
Cook 5-10 minutes until sauce has thickened (you can test this by putting some on a spoon, cooling then tasting.. it should be creamy, not thin and runny).
While sauce is cooking, slice baked potatoes lengthwise and scoop most of the potato out, leaving a thin rim of potato next to the skin.
Place skins on baking sheet and rub lightly with oil or spray with cooking spray.
Broil skins for 3-4 minutes, until crispy.
Add most of the sauce to cooked pasta, mix.
Load into potato skins and top with extra sauce and (optionally): parsley, salsa, a dash of cayenne pepper or even a bit of sweet chili sauce.