With taco-seasoned tempeh, spicy cashew cheez, black beans, and diced veggies, these Twice-Baked Fiesta Potatoes are a delicious choice for a protein-packed, Mexican-fusion meal or snack. Choose large potatoes for a main course, or small potatoes to serve as finger food at gatherings (when we have those again!).
“My A for the day,” that was the title of my Instagram post when I first shared a picture of these potatoes with all of you (or all of you on IG anyway). This was the dish I created for my final in culinary school. I remember presenting the dish to my chef-instructor pretty vividly. First, she took a bit of the broccoli side-dish to which her response was, “The broccoli is cooked perfectly.” OK, check ✔️, however, that wasn’t really my greatest concern as I was pretty confident in my broccoli-steaming abilities. She looked down at my potato with what I saw as skepticism, and that worried me. Perhaps I was misreading her, I don’t know, but I was definitely anxious. She took her first bite, I was on the edge of my seat (or toes, as I was standing), and she said, “It’s delicious!” YAY! I let out a sigh of relief, and if I wasn’t wearing a mask, you’d have seen a huge smile upon my face!
Chef continued to enjoy my potato, and my only markdown on the dish was for the fact that it was, “Too big.” That makes me laugh because I kind of have a habit of doing that, just ask my husband! The first couple of times I made these (which includes the time in school), I used BIG, one pound potatoes. This last time I made them, I chose small potatoes which were only a third of a pound. The really small potatoes make a great choice for a fun appetizer. They’d be perfect for the super bowl!
Anywho, I wanted to share the recipe with you, because it is super delicious, and you know, it’s kind of sentimental for me. The last dish I created in school. I mean, to be honest, if I never had started this blog, I probably never would have ended up in culinary school. Thanks for sharing this journey with me!
I’d love to hear from you after trying this recipe. Please leave a comment below or tag me in a picture of yours on Instagram, @veggiesattiffanis.
Twice-Baked Fiesta Potatoes
Ingredients
- 1 lb Russet potatoes 1 extra-large potato, 2 medium, 3 small, or whatever combo you come up with to equal a pound
- kosher salt, enough to cover your baking sheet omit if using the air fryer
- 4 oz gluten-free tempeh
- olive oil, for cooking or oil of choice
- 1/4 cup (heaping) *yellow onion, diced
- 1/4 cup (heaping) *red or yellow bell pepper, diced (I use a mix of both)
- 1 large clove garlic, minced
- 1 Tbsp vegan butter
- 1/2 cup tomato, seeded and diced
- 1/2 cup cooked black beans canned are fine so long as they are drained and rinsed
- 1/2 cup cilantro leaves
- 1/8 tsp black pepper or more to taste
- sea salt, to taste if needed
For the tempeh marinade…
- 2/3 cup water
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp ground black pepper
- 1/2 tsp cayenne cut in half for mild tempeh
*For the almond crema…
- 1 cup almonds soaked overnight and blanched (or sub cashews)
- 1 cup water
- 1 Tbsp lemon juice
- 1 Tbsp apple cider vinegar
- 1/4 tsp sea salt
For the stretchy cashew cheez…
- 1/2 cup raw cashews soaked for at least four hours (or sub almonds)
- 2 cup hot water
- 2 Tbsp nutritional yeast
- 1/2 cup + 2 Tbsp arrowroot powder
- 1/4 cup + 2 Tbsp white miso paste
- 2 tsp sriracha
- 1 tsp chill powder
- 1/2 tsp sea salt
- 1/2 tsp onion powder
For topping…
- 1 – 2 large avocados
- 1/2 cup pico de gallo or more to taste
- handful cilantro leaves
Instructions
- Whisk together all of the marinade ingredients. Heat a pot of water with a steamer basket. Once the water boils, add the tempeh to the basket, cover with a lid, and steam for seven minutes. After steaming, crumble the tempeh and add it to the marinade. Let sit for one hour.
- If using the oven, preheat to 375°F. Using a fork, poke holes on each side of the potato(es). Spread a bed of kosher salt over a baking sheet. Add the potato(es) on top of the salt. Place the baking sheet in the oven and bake until potato(es) are soft when pressed, about 45 minutes to an hour, depending on size (if your potatoes are very small, check after 35 minutes). Once baked, brush off any salt stuck to the potato peel(s).If using the air fryer, preheat to 400°F. Using a fork, poke holes on each side of the potato(es). Rub potato(es) with oil (optional). Once preheated, add the potato(es) to your air fryer (if using more than one potato, make sure potatoes are touching as little as possible). Air fry until soft when pressed (20 – 40 minutes, depending on size), flipping once halfway through. When done, turn the heat down to 375°F.
- Heat a skillet to medium heat and drizzle with oil. Sauté onion, bell pepper, and garlic until soft. Set aside.
- Add all of the Stretchy Cashew Cheez ingredients to your *high-speed blender and blend on high until all is liquified (no more bits of cashew).
- Add the cheez mixture to a medium saucepan over medium-high heat. Whisk constantly until the mixture starts to thicken and look clumpy. Turn the heat down to medium-low and continue to whisk until thick and smooth. Remove from heat.
- When the tempeh is done marinating, strain using a fine-mesh strainer. Heat a skillet drizzled with oil over medium heat and once hot, add the tempeh. Stir periodically and cook until tempeh has browned. Remove from heat.
- Slice potato(es) in half lengthwise. Using either a spoon or a melon baller, carefully scoop out the potato from their peels, making sure to leave the peel(s) intact. Add the potato to a mixing bowl along with the butter and a 1/2 cup of the Stretchy Cashew Cheez. Mash potato mixture with a fork until smooth (without lumps).
- Next, in the bowl with the potato/cheez mixture, add a 1/2 cup of the tempeh, the onion/pepper/garlic mixture, tomatoes, black beans, cilantro, and black pepper. Stir well and taste. If desired, add salt or more pepper, to taste.
- Coat the bottom of a small skillet with oil (about 1/4 inch deep) and heat to medium. Once the oil is very hot, add the remaining tempeh and fry until crispy (but not burnt). Transfer tempeh to a clean kitchen towel (or paper towels) and blot out excess oil.
- Fill each of the potato skins with the potato mixture.If using the oven, add the potato skins to a wire rack over a baking sheet. Bake at 375°F for approximately 15 minutes (tops should be browned). Remove the potatoes and turn the broiler on high. Spread more of the cheez to the tops of each potato half and then place them under the broiler until cheez has browned slightly (this won't take long, be sure to keep your eye on them constantly). Remove from the oven.If using the air fryer, add the potato halves to the air fryer basket (don't stack, if needed, cook in batches). Air fry at 375°F for 5 – 6 minutes, until tops have browned. Remove the potatoes and spread more cheez on the tops of each potato half. Return the potatoes to the air fryer for 1 – 2 more minutes, until cheez has slightly browned.
- To make the almond crema, add all of the ingredients to your *high-speed blender and mix on high until smooth.
- Top each potato half with avocado slices, drizzle with crema, sprinkle with crispy tempeh, add a dollop of pico de gallo, and garnish with cilantro. Enjoy!