Pizza Stuffed Potatoes

Pizza Stuffed Potatoes Recipe

By Brand New Vegan


2 lg Yukon Gold Potatoes

1/2 Red Onion (diced)

1/2 Red Bell Pepper (diced)

1 can Mushrooms (4oz)

3 Tbs Unsweetened Almond Milk

2 Tbs Low Sodium Vegetable Broth

1 Tbs Nutritional Yeast

1 tsp Italian Seasoning

1 tsp Dried Basil

2 small Tomatoes (diced)


1Preheat oven to 400 degrees

2Wash, dry, and pierce the potatoes

3Microwave each potato for 4 minutes

4Saute onion, pepper, and mushrooms in veggie broth until soft

5Add seasonings to veggies and stir

6Carefully cut each potato lengthwise

7Scoop out potatoes until only 1/4" of skin remains

8Bake potato skins for 15-20 minutes

9While skins are baking, add the potato pulp to a bowl with the almond milk and nutritional yeast

10Stir potato filling until creamy and smooth

11To assemble - spoon 1 Tbs of filling into each potato

12Top potato with 1 Tbs of veggies, chopped tomato, and vegan parmesan

13Cook for 5-10 minutes until heated through and parmesan is toasty

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