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A few weeks ago, we had the privilege of interviewing Kim & Nelson Campbell from PlantPure Nation. One of the things we chatted about was their new line of plant-based Meal Starter Kits. If you aren’t familiar with the kits, they are really tasty, super easy to make, AND they help support the PlantPure mission to increase access to healthy food in underserved communities. It’s a win-win-win! ❤️
Each kit comes with instructions on the back, but Kim Campbell (aka PlantPure Chef) has also been developing extra bonus recipes you can make with each packet. This gave me an idea… I challenged Brian to come up with his own recipe using one of the kits. And let me tell you… he delivered!
Brian decided to work with the Baked Potato Soup kit, which Kim has already proven to be quite versatile by making it into Scalloped Potatoes and a Nacho ‘Cheeze’ Sauce. His final recipe is called “Twice-Baked Loaded Potato Skins” and I can’t wait for you to try them out!
Skip to Printable Recipe for Twice-Baked Loaded Potato Skins >>
Before Brian started developing his recipe, we actually made the packet according to the directions on the back to get a sense of what kind of flavors we were working with.
You know I love to follow a good recipe, so these kits are right up my alley. It gives you some “ownership” in the dish without having to make it completely from scratch.
For each kit, there are a few fresh items that need to be added. In this case, we had to add some potatoes, onion, celery and almond milk.
After chopping up the veggies, it was just as simple as letting it cook for a bit, blending up the packet mix with the almond milk, and stirring everything together.
It turned into a really nice, thick soup. We actually ended up thinning it out a bit later as it cooled and thickened even more!
The smoky, cheesy flavor of this soup definitely brought us comfort on a cold winter day! We garnished with some extra smoked paprika and green onions.
A few days later, Brian experimented with his new recipe using the kit and it turned out amazing on the first try!
For his recipe, you’ll need the kit, some potatoes, almond milk, onion, broccoli, smoked paprika and optional green onions for topping.
We like to bake our potatoes directly on the oven rack. See more info in the recipe below.
He really wanted to add some extra texture and flavor to the potato mixture, so he chopped up some onion and just the very tips of some broccoli florets.
After you bake the potatoes the first time, you’ll need to cut them in half and scoop out the middles. Then you mix in the Baked Potato Soup packet, almond milk, and veggies and fill them back up!
After a bit longer in the oven, these turn out super tasty and crispy on the top, especially if you broil them for a few minutes!
These are the perfect party food and I don’t think anyone will be able to tell they are entirely plant-based!
The filling is nice and creamy and they are an absolute delight to eat. The flavor from the packet balances perfectly with the other ingredients.
Get the recipe below and watch the video here!
Recipe: Twice-Baked Loaded Potato Skins
by Krocks In The Kitchen
Ingredients
- – 1 x PlantPure Baked Potato Soup Meal Starter Kit *See note below
- – 3lbs (48oz) russet potatoes (we used 6 medium potatoes)
- – 1 medium yellow onion
- – 1 small head of broccoli
- – 1 cup unsweetened plain almond milk
- – Smoked paprika for garnish
- – Green onions for garnish
Directions
- Preheat oven to 350°F.
- Wash off potatoes, poke several times with a fork, and place directly on oven rack. An average size russet potato will take about 60 to 75 minutes to bake, but a good test is to poke it with sharp knife – if it goes in and comes back out easily, your potato is ready! If you get any resistance, leave it in longer.
- While your potatoes bake, prep veggies. Dice the onion (approx. 1/4-inch dice) and cut the very tops off of broccoli florets until you have about 1 cup of just the dark green parts. You want very tiny pieces of the florets to match the size of the diced onions. TIP: Save the rest of broccoli florets / stalks for making riced broccoli that you can add to another dish!
- Heat a skillet or pan to medium-high. Add onions and dry sauté until they take on a nice golden brown color. Add a splash of water if they start to stick and deglaze the pan. Add chopped broccoli to the onions, along with another splash of water. Cook for a few minutes, stirring frequently, until broccoli is softened a bit. Remove from heat and set aside.
- Once potatoes are cooked, let them cool a bit until they are easy to handle. Cut them in half lengthwise and scoop out the insides into a large mixing bowl, leaving skins in tact. Place potato skins on a baking tray lined with foil. NOTE: We use the broiler to finish these off, and the heat is too high for parchment or a silicone baking mat.
- Use a potato masher to gently smash potatoes to the consistency you like, breaking apart any large pieces. Add PlantPure Baked Potato Soup Packet to mixing bowl with the potatoes, along with 1/2 cup of almond milk. Stir with a spatula, adding remaining 1/2 cup of almond milk if necessary. You don’t want it to be watery, but depending on your potatoes, it may take more liquid to blend everything together.
- Add cooked onion and broccoli mixture to the potatoes and gently fold in.
- Use a spoon (or clean hands) to fill potato skins with the mixture, pressing down as you go to ensure they get completely full!
- OPTIONAL: Use a fork to make patterns on top of potatoes. This will give you nice golden edges!
- Top stuffed potato skins with smoked paprika.
- Bake at 350°F for 15 minutes.
- OPTIONAL: Broil for a few minutes until they form a golden brown crust on top. BE CAREFUL and watch closely because they can burn very quickly!
- Top with chopped green onions and ENJOY!
NOTE: If you are unable to purchase the PlantPure Baked Potato Soup Meal Starter Kit, we suggest you stir in some plant-based cheese sauce in place of the kit and almond milk. I would choose a thicker consistency cheese sauce to avoid making it too watered down.
I’m so proud of the recipe Brian put together and I can’t wait for him to experiment with even more of the PlantPure Meal Starter Kits in the future!
When we were testing these out, we topped some of them with leftover broccoli and they turned out great as well! The key is cooking the broccoli just a bit first to get that nice, rich green color and then topping the potatoes before they go in the oven for the second time.
You can still broil the broccoli topped potatoes, but keep a VERY close eye, because the broccoli will burn very fast.
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We use an 8-quart Dutch Oven from Martha Stewart that I purchased at Macy’s.
You can also check out Dutch Ovens on Amazon.