Baked Potatoes with Spinach-Pesto Rice/Quinoa Stuffing

I don't know about you guys but I'm starting to feel like a contestant on Chopped!!! 😅😂🤣

For today's episode, I have leftover rice and quinoa, a bag of potatoes, and a bunch of spinach that's about to go bad --- what can I make???

Baked Potatoes with Spinach-Pesto Rice/Quinoa Stuffing!! 😋😋😋

These nutrient-dense beauties were a big hit with the family! They came out so pretty and were super flavorful! 😍👌😋

I guess I'm not getting chopped today! 😅

My little sous-chef enjoyed learning how to make these stuffed potatoes. This recipe is very easy and is perfect for beginners.

Especially for busy moms, life is one big multi-tasking marathon. To maximize our efficiency and minimize my time in the kitchen, this is how we did it:

First, we microwaved the potatoes until just cooked through. (You can steam or bake instead, but I prefer microwaving because it is the fastest method.)

While the potatoes are cooking, we processed all the Pesto Sauce ingredients in the blender. This Pesto recipe is easy and should take just 5 minutes to make!

While waiting for the potatoes to cool off, we combined all the other ingredients and the pesto sauce into a large mixing bowl.

Once the potatoes are cool enough to handle, we cut them in half lengthwise and scooped out the flesh from the middle

until about 1/4 of an inch from the skin,

dropping the carved out potato flesh into the mixing bowl with the other ingredients.

Then my little apprentice gave the mixing bowl a good stir to combine everything. We stuffed our potato cups, and we were ready to airfry!! Easy recipe for the win!

🥔🥔🥔🥔🥔🥔🥔🥔🥔🥔🥔🥔🥔

Don't have potatoes?

No problem! You can stuff any of these delicious alternatives instead:

• Portobello Mushroom

• Bell Peppers

• Sweet Potatoes

• Poblano Peppers

• Zucchini

• Acorn Squash

🥔🥔🥔🥔🥔🥔🥔🥔🥔🥔🥔🥔🥔

The best part about this recipe is we came up with it using leftovers, so it's not just economical and zero-waste, its naturally very versatile!! Feel free to make it your own by incorporating other veggies, grains or seasonings that you like or have in your pantry. Recipes like this are especially helpful during this era of social distancing when we're all trying to stay home and keeping trips to the store at a minimum. Stay safe everyone! 😁

Stuffed Potatoes:

Yield: 4 servings

Prep Time: 20 mins

Cook Time: 20-40 mins

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INGREDIENTS:

Stuffed Potatoes:

• 8 russet potatoes

• 1.5 cups cooked quinoa

• 3 cups cooked rice

• 1 15oz-can chickpeas, drained and rinsed

• 1/2 red bell pepper, chopped and dry sauteed

• Handful of chopped parsley

• Spinach pesto (recipe below)

Spinach Pesto dressing:

• 1 heaping cup fresh Spinach

• 1/2 cup unsweetened nondairy milk

• 1/4 cup water

• 1/4 cup hemp seeds

• 1 tbsp nutritional yeast

• 1 tsp white miso paste

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp oregano

• Salt and pepper to taste

• Optional: 1-2 tsp lemon juice (highly recommended, but I didn't have any 😅)

DIRECTIONS:

Stuffed Potatoes:

1. Microwave potatoes in a microwave-safe dish x 4-7mins, or until tender and cooked through; then set aside to cool. (Tip: Make Pesto Sauce while the potatoes are cooking)

2. While potatoes are cooling off, combine all other ingredients into the mixing bowl.

3. Once potatoes are cool enough to handle, cut in half lengthwise and scoop out the flesh from the middle until about 1/4 of an inch from the skin.

4. Throw carved out potato flesh into the mixing the big bowl and combine with all the other ingredients.

5. Stuff the potato cups with the pesto filling.

6. Airfry @ 380 x 9mins or bake at 415 x 20-25mins.

7. Garnish with pumpkin seeds and more fresh parsley. Enjoy warm!

Pesto Sauce:

1. Combine and process all ingredients in the blender.

2. Season to taste, and done!