Stuffed Potatoes with Vegan Mince: Guilt-Free Pleasure

Stuffed potatoes are a timeless classic, but this vegan twist brings a fresh flavor and a modern take on a well-loved dish. The delicious combination of golden-baked potato and fragrant filling is both comforting and surprisingly rich in taste. It's the perfect choice for a balanced dinner or an impressive meal for guests — completely plant-based, yet full of that homemade comfort we all crave.

Link to the full recipe video: https://youtu.be/4xHLY_XBa4w

Ingredients:

• Vegan mix by My Foods

• 100 ml vegetable oil

• 50 g onion

• 1 green bell pepper

• 1 red bell pepper

• 1 carrot

• 250 g tomato sauce

• Pomegranate and date sauce by My Foods

• 3–4 large potatoes

• Salt and black pepper to taste

Preparation:

Start by preparing the vegan mix from My Foods. In a bowl, combine the entire package with 272 ml of water and 45 ml of oil. Mix well and set aside.

In a non-stick pan, sauté the chopped onion, green pepper, red pepper, and diced carrot in some oil. Season with salt and black pepper. Add the prepared vegan mixture and stir until combined. Pour in the tomato sauce, mix again, and finish with a splash of the pomegranate and date sauce.

Meanwhile, prepare the potatoes by scooping out the insides. Lightly fry the hollowed potatoes in hot oil for 2–3 minutes until they begin to crisp up. Drain on a paper towel.

Line a baking dish with parchment paper, place the fried potatoes, and fill them generously with the vegan filling.

Bake in a preheated oven at 180°C (356°F) for 15–20 minutes or until golden and slightly crispy on top.

Finish with a sprinkle of fresh parsley for extra flavor and a vibrant touch.