I have to admit I was a huge fan of chili cheese fries (and even chili cheese hotdogs!) before I switched to a whole food plant based diet and there has always been that nagging little voice in the back of my taste buds saying, “Wouldn’t it be nice just once more time?”. Well now we can all have twice baked chili cheese potatoes as much as we like because this recipe is whole food plant based, oil-free, vegan, and is mind bogglingly delicious. The crispy skin on the twice baked potato has that satisfying crunch and the rich chili and creamy cheese sauce take this recipe to the next level of goodness.
This episode is sponsored in part by:
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Ingredients
2 large russet potatoes
Chili
1 small onion, diced
1 clove garlic, minced
1/2 teaspoon paprika
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon oregano
3 tablespoons tomato paste
1 14 ounce can black beans
2 tablespoons chopped green chilis
1 cup vegetable broth
1 tablespoon balsamic vinegar
2 teaspoons Braggs liquid aminos (or low sodium soy sauce)
Cheese Sauce
1/2 cup cashews or almonds
2 tablespoons nutritional yeastÂ
1/8 cup raisins
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1 teaspoon Braggs liquid aminos
1 tablespoon white wine vinegar
1/2 cup water
Instructions
- Wash potatoes and poke two holes in each potato.
- Bake potatoes in the air fryer for 40 minutes at 375°F or until done on the inside.
- Cut each potato in half lengthwise and scoop out most of the potato, leaving a small bit still in the skin and set aside.
- Sauté the onion for a few minutes and then add the garlic and cook for a couple more minutes.
- Add the remaining ingredients and cook for 10 minutes or until it is thick.
- Mix the potato that you scooped out into the chili.
- Spoon the chili mixture onto each of the potato skins, mounding it like a stuffed potato.
- Place the potatoes back into the air fryer and bake for 10 minutes on 375°F.
- Blend the cheese sauce ingredients together in a blender until smooth.
- Top potatoes with the cheese sauce.
- Optional: top with chives and or jalapeños.
10 comments
Lovely recipe and will be making for sure but nutritional yeast amount is missing in recipe!
Did you mean to add nutritional yeast to your cheese sauce??
Yes, I corrected that in the printed recipe =)
Do You have a nut free version of your cheese sauce recipe??
You can always try a mixture of rolled oats and white beans instead of the cashews
use cooked yukon Gold potatoes with oats to replace cashews when making a delicious cheese sauce.
Could I use rice wine vinegar instead of white wine vinegar in the cheese sauce?
yes
I made these last night with lentil chili I had in the freezer. I don’t own an air-fryer, so used the toaster oven on 400° to bake the potatoes and then rebaked them for 15 minutes after they were stuffed. Delicious! Having them again tonight.
I made the chili last night, we had it on mashed potatoes and I used a different cheese recipe that didn’t require blending because we are waiting on a replacement Vitamix part. I doubled the chili recipe for our family of four and there was less than one cup remaining by the end of dinner. The flavor was great and the combination of the chili and potatoes was filling. It was delicious! Thank you!