Sautéed peppers, onions and garlic. Combined with crushed tofu and soft fluffy baked potatoes then stuffed into potato skins, ummm can you say YUM? Sofritas stuffed potato skins are a spicy, savory, meaty tailgating treat that will be a big hit! Whether you're watching the game at home or having a parking lot picnic before the game, this is a tasty bite everyone will love!
Course Appetizers, Lunch or Dinner
Prep Time 10minutes
Cook Time 1hour
Total Time 1hour10minutes
Author Souper Chef Deb
1/2onionsweet yellow onion
1 1/2tbsptomato paste
1 chipotle chili
Preheat the oven to 400 degrees.
Clean the Russet Potatoes well. Rub with a touch of olive oil and sprinkle with salt and pepper. Pierce the skin several times. Bake in a preheated 400 degree oven 35-40 minutes until tender. Allow to cool.
Remove the tofu from the package and drain well on a paper towel. When well drained dice into a half inch dice.
Slice the onion in half and peel off the skin. Roughly chop. Add to the food processor.
Slice the bell peppers in half, remove the seeds. Roughly chop half of each and add them to the food processor.
Peel the garlic, roughly chop - add it to the food processor along with the chipotle chili. Pulse and process, scraping down the sides until everything is finely chopped.
Add one tablespoon olive oil to skillet over medium heat. Add the chopped vegetables and sauté for about five minutes.
Add in the tofu, spices, tomato paste and water. Bring to a boil and simmer stirring often.
Slice the potatoes in half, scoop the insides of the soft fluffy potatoes directly into the sofritas and continue to simmer - about 15 minutes longer. Stir it often to combine all the flavors.
Serve potatoes skins heaped with all of your favorite toppings - avocado, cheese, green and red onions, olives, chopped cilantro - tons of options, all are delicious!