I am more of a sweet potato girl but once and while I like to have a big stuffed baked potato. I usually eat them naked or with a little Earth Balance, but tonight I decided to step it up a notch.
I couldn’t resist buying two big containers of roasted red pepper hummus at Costco on the weekend (my obsession with hummus is at an all time high right now). Having so much of the stuff in my fridge, I thought I would add it to a baked potato for dinner. When I checked the cupboard for my potatoes, I was disappointed to discover that there was none left.
I knew I must have a sweet potato lying around somewhere… there’s always sweet potatoes lying around.. so I kept searching. No luck. I did find, however, half a bag of mini red skin potatoes. And this is how this recipe was born.
Baked Potato Mashers
Makes 8-10 mashers
- 12-14 mini red skin potatoes
- 1/4 cup roasted red pepper hummus
- 1 tbsp nutritional yeast*
- 1 tsp dried thyme
- salt and pepper
1) In a large pot, boil potatoes for 10-15 minutes, or until fork entered comes out smooth.
2) Meanwhile, preheat oven to 400F.
3) Drain cooked potatoes and run under cold water for about 30 seconds. Add to a large bowl. Mash potatoes with a potato masher or with a wooden spoon. Leave the mixture chunky (don’t stir too much that it becomes smooth). Add hummus, nutritional yeast, thyme, salt and pepper. Mix.
5) Line a baking tray with parchment paper. Take a rounded tablespoon of the potato mixture and place on baking tray. Flatten with the back of the spoon. Repeat with the rest of the mixture.
6) Bake for 8 minutes, flip, and bake for another 5 minutes, or until edges are crispy.
7) Serve with your favourite dipping sauce.
*Note – if you are not vegan, add 2 tablespoons of low fat cheese instead of the nutritional yeast.