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Quinoa Stuffed Potatoes with Artichokes and Basil

Quinoa Stuffed Potatoes with Artichokes and Basil

Prep Time 20 minutes
Total Time 20 minutes
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Servings

8 Servings

Ingredients

  • 4 medium russet potatoes scrubbed
  • 1½ cup cooked quinoa
  • ½ cup non fat Greek Yogurt or vegan yogurt or sour cream
  • 2 tablespoon light boursin cheese
  • 2/3 cup fresh basil divided
  • 6 ounce artichoke hearts
  • 3 scallions chopped
  • 2 clove garlic minced
  • 1 tablespoon capers
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¾ cup provolone cheese optional – vegan cheese or a sprinkle of nutritional yeast would be nice too!
  • 1 plum tomato diced

Instructions

  • Pierce potatoes with a fork. Preheat oven to 375 degrees and bake for 50 minutes or until soft.
  • Combine quinoa, yogurt, 1/2 cup basil, artichoke hearts, scallions, garlic and capers. Add in salt and pepper and stir well.
  • Allow potatoes to cool slightly, and cut in half. Scoop out insiders, leaving 1/4 inch shell. Mash potatoes with a fork and add to quinoa mixture.
  • Place shells in an oven safe dish and scoop quinoa mixture into shells. Top with cheese. Bake for 20 minutes. Top with remaining basil and tomatoes and enjoy.
  • Credit: Wendy Polisi