Vegan, gluten-free, extra creamy!! These don’t need cheese, they have their own creamy “cheese” sauce!

I had some yukon gold potatoes that needed eating, and this turned out wonderfully!

Inspired by a recipe on PCRM, here, a wealth of vegan recipes!

Clean potatoes well, cutting out any “eyes” or deformities, about 1/2 bag. Bake 350 for 45min-1hr, until somewhat soft. Remove and let cool enough to handle.

Cut potatoes lengthwise and scoop out flesh, careful to leave enough behind to keep skins intact as little round “boats”.

Puree in a blender until thick and creamy:
1/2 cup chick peas, 2 tbs cashews, 2tbs water, about 1/2 of potato flesh, nutmeg, crushed red pepper, parsley, black pepper

Sauté 2 cloves garlic, 2 green onions, with other half of potato flesh and spinach (about 8oz frozen) until spinach is warm and water is evaporated.
Then add sauce and stir well.
Scoop this filling into potato halves, drizzling extra sauce over the tops if you like, and place on cookie sheet.

Bake at 350 for 10 minutes until well heated and skins are slightly crispy! Enjoy!

These were so rich and creamy, I may try omitting/reducing the cashews next time I make this recipe!