Ingredients

• 8 Medium to Large Potatoes
• 1/4 C THRIVE Red Bell Peppers FD
• 1/2 C THRIVE Chopped Onions FD
• 1/2 C THRIVE Chopped Spinach FD
• 1/2 C THRIVE Sweet Corn FD
• 1/2 C Nutritional Yeast Flakes (found at Whole Foods, health store or Amazon)
• 1/2 C BBQ Sauce, Low Sodium
• 2 tsp Smoked Paptrika (my favorite is from Penzeys.com)
• 1/2 tsp Peppercorn

Directions

1. Pre-heat oven to 400 degrees.
2. Wash the potatoes and place in the oven on a baking sheet for 60 minutes.
3. In a plastic container, combine: bell pepper, onion, spinach and corn. Add 1/4-1/2 cup water, then put lid on container and shake to reconstitute. (Add more water if necessary, but you don't want them mushy.)
4. When the potatoes are done baking, remove from oven and allow to cool for a few minutes to make for easier slicing.
5. Slice the potatoes in half length-wise.
6. Scoop out the potato leaving the skin and some potato as your empty skin to fill with the potato mixture.
7. Add the scooped out potato to a large bowl.
8. Add the nutritional yeast, BBQ sauce, black pepper and one teaspoon of the smoked paprika to the large bowl of potatoes.
9. Use a potato masher or a large spoon to combine the spices and BBQ sauce with the potatoes to make a mash. Combine the vegetables in the small bowl with the potato mixture in the large bowl.
10. Fill the empty potato skins with the vegetable and potato mixture.
11. Sprinkle the remaining teaspoon of smoked paprika on the potatoes.
12. Pre-heat oven to 425 degrees
13. Bake the filled potato skins for 30 minutes.
14. Serve with BBQ sauce for dipping.
16. "Perfect for a crowd – or paired with your favorite Plant-Strong burger."