BBQ Stuffed Potato With Fried Onions and Artichokes

5.0 (1 reviews)

3 baking potatoes
3-4 Tbsp. olive oil
1/2 Spanish or Vidalia onion, sliced
2 Tbsp. flour
1 cup vegetable broth
Salt and pepper, to taste
1/4 tsp. dried thyme
6 oz. artichoke hearts, drained
1 1/2 cups BBQ Field Roast
Green scallion, chopped, for garnish

• Bake the potatoes at 375°F for 35 to 40 minutes, or until soft in the center. While hot, cut in half and remove the centers, leaving 1/4-inch shells. Brush the insides of the shells using 1 Tbsp. of the oil. Return to the oven and bake until lightly browned.
• Heat the remaining oil in a skillet over medium heat. Fry the onion for 2 minutes. Mix in the flour to make a roux. Continue frying until brown. Remove the onions and set aside.
• Add the broth to the roux and cook until thickened. Season with the salt, pepper, and thyme.
• Mix in the artichoke hearts and the BBQ Field Roast. Carefully mix in the potato centers, being careful not to mash them. Remove from the heat.
• Spoon into the potato shells and top with the fried onion and scallions.

Makes 6 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind