Double-Stuffed Jalapeno Skins

• 1 whole Potato
• 1 Tablespoon Avocado Oil
• 4 whole Jalapenos
• 1/2 teaspoons Sweet Paprika
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Cumin
• 1/2 teaspoons Onion Powder
• 1/2 teaspoons Oregano
• 2 Tablespoons Cooked And Pureed Cauliflower
• 1/2 cups Shredded Cheddar Cheese (see Website For Vegan Option)
• 2 Tablespoons Plain Yogurt (dairy Or Dairy-free)
• 1/2 teaspoons Minced Parsley
• 1/2 teaspoons Garlic Powder
• 1 teaspoon Avocado Oil

1. Preheat oven to 400 degrees F. Coat the outside of the potato with the avocado oil, put it on a baking tray and bake at 400 degrees F for 1:20 minutes.
2. While the potato is baking, roast the jalapenos by holding them over the flame on your stove over medium-high heat until lightly browned on all sides.
3. Then remove from heat and slice the jalapenos in half lengthwise.
4. Remove the seeds (reserve them if you want to add some heat later) and membranes and set peppers aside.
5. After the potato is done baking, scoop out the potato flesh and mix it with the remaining ingredients (except for the peppers, and the final amounts of garlic powder and avocado oil) in a bowl.
6. Then, stuff the jalapenos with the potato mixture, put them on a tray and put it in the oven.
7. Bake at 400 degrees F for another 10 minutes.
8. If you prefer to have less heat, cook them for 15 minutes.
9. For more heat, bake the seeds in the oven for 10 minutes next to the stuffed jalapenos (mix them with the final amounts of garlic powder and avocado oil and spread them on the tray).
10. Sprinkle on top as an extra spicy and crunchy topping!

potato, avocado oil, jalapenos, sweet paprika, garlic, cumin, onion powder, oregano, cauliflower, cheddar cheese, parsley, garlic, avocado oil

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/double-stuffed-jalapec3b1o-skins/ (may not work)