These guys. I need to calm down, take 1 at a time and then get them out of my sight before I consume the entire tray. They’re that good and a total crowd pleaser. Stuffed Spuds, how glorious does that sound?
Whenever I attend an event or party, I am the type of person who likes to graze. I don’t particularly care for a main dish because many times there is more than one thing I want to fill up on. These Stuffed Spuds though, could be my main meal. They’re so good and full of flavor. That’s why these little pillowy, gooey, bundles of love are on my Super Bowl menu. Not only is it totally game food, they’re pretty healthy. Roasted garlic, potatoes, salt, vegan butter, the end. My kind of eating for sure.
I mean honestly, look at these things.
You’re probably wondering what that glorious sauce is? That’s my beautiful chipotle creme. It’s perfect for a variety of things. I use it for tacos, these spuds, thin it out for a dressing for a salad, or a dip for sweet potato fries to name a few. Here’s what you do. Soak 1 cup of cashews over night if you do not have a high speed blender. Or, pour boiling water over a cup of cashews and let it sit for an hour. By doing this, is softens the cashews and allows for easier blending. If you have a high speed blender like a Vitamix, no soaking is needed. Take the cashews, 1/2 cup of water, 2 chipotle and adobo, juice of 1 lime and 3/4 tsp. of salt. Blend. Adjust seasonings to your liking, adding more water if you need easier blending. Next, put it on everything. It keeps in the fridge for a week in a sealed container.
If you make these spuds, be sure to leave a comment and rate the recipe. I’ll go ahead and say it, make these ASAP. There will be absolutely no regrets.