4 medium russet potatoes
1 cup drained marinated artichoke hearts, oil reserved, hearts halved or quartered if large
1 medium zucchini, halved and sliced 1/2-inch thick (1 cup)
1 small red onion, thinly sliced (1 cup)
6 Tbs nutritional yeast, divided
1 Tbs kefir milk
1 Tbs herbs de providence
1 Tbs avocado oil
- Preheat oven to 350°F. Rub potatoes with about 2 tsp. artichoke oil. Prick each potato a few times with fork, and arrange on baking sheet. Bake 11/2 to 2 hours, or until very tender when touched and skin begins to brown.
- Heat 1 Tbs. artichoke oil in large skillet over medium heat. Add artichoke hearts, zucchini, and onion, and sauté 10 minutes, or until artichokes are browned and zucchini is tender.
- In a small bowl whisk 4 Tablespoons of nutritional yeast and milk until combined. Set oven to broil. Split potatoes in half and spoon out flesh and reserve for later. Fill potato with 1/2 cup artichoke mixture and top with yeast mixture. Broil 2 to 3 minutes, or until cheese melts and starts to brown.
- In a medium bowl mash potato flesh with fork. Mix in oil, herbs de providence, and remaining nutritional yeast into the potatoes.
Nutritional Facts: per serving
252 cal; 6g total fat (<1g sat fat); 43g carb; 155mg sod; 4g fiber; 7g protein; 4g sugars