-Cinco de Mayo Stuffed Potatoes-

It may be the Irish in me talking, but I have always been a friend of the potato. So starchy, so meaty, so satisfying. French fried, twice baked, scalloped... STUFFED! Stuffed is exactly what I did to my potatoes to create these Mexican inspired summer treats. I needed to take something to my weekly vegan potluck and these sounded just right for the picnic table. Did someone say Corona?

*Cinco de Mayo Stuffed Potatoes*

• 15 medium sized red potatoes (any potatoes will do, I prefer red)
  
• half bulb garlic, crushed
• 1 medium red bell pepper, diced
• 2 small jalepeno peppers, diced
  
• 1 medium red onion, diced
• 1 15oz. can pinto (or black ) beans
• 1/2 cup fresh cilantro, minced
• 2-3 roma tomatoes, chopped
• small can sliced black olives
• 3 TBSP Earth Balance
• 3 TBSP olive oil
• 2 TBSP cumin
• 1-2 TBSP chili powder (adjust as desired)
• 1/4 tsp crushed red pepper
• 2 TBSP Vegan Parma or nutritional yeast/crushed walnut mixture
• salt (as desired)
• ground black pepper (as desired)

Preheat oven to 425 degrees. Place potatoes on baking sheet and bake for approximately 50-60 minutes or until potatoes are cooked through. Allow potatoes to cool. Slice off tops and carefully, scoop out insides. Place potato shells on baking sheet and transfer potato insides to large mixing bowl. Add Earth Balance and mash. Heat olive oil in large saute pan over medium heat. Add jalepeno, onion, red pepper, saute 3-5 minutes until tender. Add garlic, crushed red pepper and tomato, saute 1-2 minutes. Add beans, cilantro, black olives, cumin, chili powder, Vegan Parma and stir. Add 2/3 veggie mix into mixing bowl with potatoes and stir well. Spoon the filling into potato shells until nearly full. Top with extra veggie mixture and bake until warmed through, about 10-15 minutes. Reward yourself on a job well done, serve and inhale! If you have leftover filling, it makes a hearty dip with some multi-grain chips.