Twice-baked potatoes can be prepared ahead of time and refrigerated until an hour before mealtime when all you have to do is put them in the oven for their final baking.
9 small to medium potatoes, Russetts or Golds
1/2 cup vegetable stock
1/4 cup onion, minced
1/4 cup red bell pepper, minced
1/4 teaspoon garlic powder
1/2 teaspoon salt-free seasoning
1/4 teaspoon freshly ground black pepper
1 can white beans, drained and rinsed
1/4 - 1/2 cup dairy-free milk
paprika for garnish (optional)
Bake potatoes on a baking sheet at 425f for 60 to 90 minutes.
In a skillet, saute onion and bell pepper in vegetable stock for 5 minutes. Add garlic powder and seasoning and saute one more minute.
Place beans, milk and sauteed onion mixture in food processor and process until smooth.
Scoop pulp out of potatoes, placing the empty potato "boats" in a large baking dish and the pulp in a large bowl. Mash the potatoes with a fork or potato masher. Add pureed bean mixture to the potatoes and stir to combine. Fill the potato boats with the mashed potato mixture. Sprinkle with paprika if desired.
You may bake the stuffed potatoes right away or you can refrigerate them up to a day in advance before baking.
Bake the stuffed potatoes at 350 f for 30 to 45 minutes, until heated through.