Once upon a time in a galaxy far, far away, there was a rather odd and animated woman accompanied by The Child. These two joined forces to create: Superfood Twice Baked Potatoes! Why superfood? Well, the rather odd and animated woman’s companion – The Child – needed to replenish his Jedi powers with some vegan superfoods! So what exactly is the superfood in these Twice Baked Potatoes? Spirulina!

Spirulina is an algae, so it’s totally vegan, plant-based, and SUPER nutritious. Like protein, calcium, potassium, magnesium, etc all in 1 scoop. But! It can taste a bit like the ocean – some people like that, but I do not. So in order to balance those flavors, you have to combine it with even stronger flavors to overpower that ocean-y taste. Combining the spirulina with spicy chilies, fresh coriander and garlic are perfect to help overpower those ocean flavors.

Thus these delicious and nutritious Superfood Twice Baked Potatoes were born! And The Child helped in making them, obvi! This recipe is perfect as a vegan dish for your upcoming holidays! It’s hearty, comforting, and scrumptious!

Also, this is not a sponsored post at all (gosh I WISH), but I am a sci-fi geek and love Star Wars and absolutely LOVE The Mandalorian – I mean, who doesn’t?! So this recipe is an ode to the premier of Season 2 of The Mandalorian on Disney+!

Superfood Twice Baked Potatoes:

• 2 Russets Potatoes – washed & dried
• 1 whole head of garlic
• 1/4 cup vegan sour cream – I used Tofutti
• handful of fresh coriander
• 2 serrano chilies – chopped
• 1/4 tsp cumin seeds
• 1 scoop spirulina powder – I used Pure Co.
• 2-3 tbsp water
• 1/4 cup warm non-dairy unsweetened creamer – I used Califia
• 1 tbsp vegan butter – I used Earth Balance
• 1/4 cup vegan shreds – I used Field Roast (optional)
• kosher salt
• freshly ground black pepper
• 1 tbsp chives – finely chopped
• vegetable/canola/neutral oil

1. Preheat your oven 400 degrees.

2. Line a baking sheet with parchment paper. Oil up (with your neutral oil) your potatoes and place them on the baking sheet. Trim about 1/2 inch off the top of your head of garlic. It should expose all the cloves. Place onto a piece of foil, drizzle on some vegetable oil, sprinkle of salt and pepper. Close up the foil to make a little pocket. Bake for 45-50 minutes. Just until potatoes are fork tender and garlic is caramelized and soft. The garlic might only take 35-45 minutes to bake, so check on it and remove if it’s done before the potatoes.

3. Meanwhile, in a high-power blender, blend together the sour cream, coriander, chilies, cumin, spirulina with 1 tsp oil and 2 tbsp water. Keep blending until super smoother. You may need to add a tsp or so more of water to get blending really well. It’ll result in a thick smoothie consistency.

4. Allow the potatoes and garlic to cool for 15 minutes before handling. Then slit the potatoes in half lengthwise. Scoop out all of the meat into a medium mixing bowl. Scoop enough just so there is a 1/8 inch thick rim left. Be careful when doing this – the potato rims can easily break, so be gentle.

5. Once all the potato meat is in the bowl, using a fork or masher, mash up the potato until smooth and no visible large chunks appear. Pour in the warm cream and pat of butter, and using your fork, incorporate in making sure the butter melts through and is incorporated. It should be very creamy and smooth. Next add in thee spirulina puree and mix until its fully incorporated and no streaks appear. It will be a bright green hue. Add in the cheese, if using, mix. Now time for tasting – notice – I didn’t say to add in salt or pepper at this point! Once you taste, add in kosher salt and black pepper, mix.

6. Reduce oven to 350 degrees. Place the potato boats on the same parchment lined baking sheet. Scoop the potato mixture into the potato “boats” – pile it up high! And bake it for another 25-30 minutes, until the topped look slightly crisp.

7. Remove and garnish with chives and serve!