GREEN is the word this week! HerbCream Stuffed Potatoes topped with Charred Jalapeño Guac – just look at that jalapeño hanging off the potato. This was the result after I eagerly foraged my fridge (mad craving + some head scratching), discovered a whole pile of fresh herbs – including a few leftover jalapeños from making the Creamy Jalapeño Macaroni, AND then scanned over my counter to a bag of GIANT russet potatoes. The hardest part about this recipe…waiting for THOSE potatoes to bake! Fast forward 1hr30mins, which left plenty of time to make the HerbCream + Guac, and I was one happy camper to be digging my chops into this delicious creamy combo. Ahh, SO good. The potato skins were double baked, so they were nice and crisp – kept all that creaminess tamed.
If you want to keep things SUPER simple, just bake or boil some potatoes, chop them up once cooked (yes, skins too), and pour that HerbCream over top folding until evenly coated. Easy and delicious.
This recipe does require soaked raw cashews so just beware if wanting to make and time is of the essence! You can shave off an hour or so if you soak the cashews in hot water (for about 30mins); however, I always have best results when soaked for at least 2hours.
- 4 large or 5 medium russet potatoes, washed
- 1 cup raw cashews *soaked for at least 2hrs
- 1/3 cup water
- 1 tbsp grape seed oil
- 5 med. fresh basil leaves
- 5 green onions, chopped
- 1/3 cup fresh baby dill, chopped
- 1 large garlic clove
- 2 tbsp lemon juice
- 1&1/4 tsp sea salt
- 1/4 tsp pepper
- 1/2 tsp paprika
Preheat the oven to 425*F. Leave the oven on once baked potatoes are removed as you’ll be placing the hollowed potatoes (skins) back in to crispen up.
Prep the potatoes by washing well (if eating the skins), drying, slathering with a little grape seed oil, and using a fork to poke a few holes on one side of each potato. Wrap each potato tightly with tinfoil.
Once up to temp., place the potatoes in the oven spaced apart on the rack. Bake for about 1hr15mins for large potatoes, or about 45mins-1hr for medium sized potatoes – once tender. Rotate the potatoes a few times while baking.
*While the potatoes are baking, prep the Charred Jalapeño Guac & HerbCream.
Drain the soaking cashews. Place all ingredients into a high speed blender, *but only about 2/3 of the green onions and 1/4cup of the dill. Blend on high until smooth (30s-1min depending on blender type). If not smooth, add little by little a touch more water or lemon juice, whichever you prefer and blend.
Chop the remaining green onions and dill and add them to a small bowl. Pour the herb cream into the bowl and fold to combine. This is a good time to add any additional salt + pepper to taste. Cover and place the bowl in the fridge.
Once fully baked, remove the potatoes from the oven. Carefully unwrap the potatoes (keep the foil) and cut down the top centre of each potatoes – I like to cut an ‘S’ shape, so there’s more exposed surface area to crisp up once back in the oven; I also find it easier to clean out the potato.
Once cut, allow the potato to rest a few minutes to let out some steam. Gently cup and squish the long ends of the potato together just until the cut centre begins to open up – if too hot, use a towel to protect your hands. Grab a bowl and small metal spoon, and scoop out the inside of each potato into the bowl leaving enough inside the hollowed out potato so it can maintain its shape.
Flatten and place the tinfoil from the baked potatoes onto a baking sheet just to cover from end to end. Take the hollowed potatoes and carefully lay them spaced apart onto the foiled baking sheet. Place back in the oven at 425*F to bake for another 15mins, or until skins are browning and crisp. Remove from the oven.
*While the potato skins are baking, take the bowl of scooped out potato and the herb cream from the refrigerator, and combine. Fold until everything is evenly coated. Place back into the refrigerator or set aside.
Using the small metal spoon, fill each potato skin with the herb cream potato. Top with Charred Jalapeño Guacamole or other desired toppings.
Store any leftovers in the refrigerator, although I highly recommend eating these the day of – the cream and potato really stiffen up once refrigerated.
~ Another option for leftovers or early prep would be to fold in the HerbCream and cooked potato just prior to serving. Otherwise, store separately in the refrigerator.
This guac has a little KICK to it! Thanks to the charred jalapeño peppers, there’s definitely some bite when munching on this favourite creamy side/main. It also does wonders as a topper for potatoes, salads, and in wraps…yum.
- 2-3 large organic jalapeños *charred, seeded, & cut into slices
- 2 ripe avocados – peeled, cored, & cut into cubes
- 1/4 cup cilantro – washed & chopped
- 1/3 cup red onion, finely chopped
- 3 garlic cloves, minced
- 2 tbsp fresh lime juice
- 3/4 tsp sea salt
- 1/2 tsp ground cumin
*You can chop the charred jalapeño; however, I find that the charred skins stay on the pepper better when sliced.
Add the red onion, garlic, lime juice, sea salt, and cumin into a bowl. Stir to combine. Add the remaining ingredients and gently fold until evenly combined.
Cover and refrigerate for at least 30mins. Serve. Keep stored in an airtight contain in the fridge. Best when eaten within 1-2days.