Louisiana Stuffed Potatoes

Louisiana Stuffed Potatoes

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  • 6 russet potatoes
  • 1 1/2 teaspoons olive oil
  • 3 cloves garlic, minced
  • 1 red onion, chopped
  • 1/3 cup chopped yellow bell peppers
  • 1 stalk celery, chopped
  • 6 ounces crimini mushrooms, sliced
  • 2 tomatoes, chopped
  • 2 tablespoons chopped black olives
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons nutritional yeast
  • 3 tablespoons chopped fresh basil
  • Hot pepper sauce, to taste


Preheat oven to 425° F.

Bake potatoes on the middle rack for 1 hour, or until fork-tender. Set aside to cool.

Heat oil in a 10-inch frying pan over medium heat. Sauté garlic, onions, peppers and celery for 3 minutes. Add mushrooms, tomatoes and olives. Cook for 5 minutes, stirring frequently. Add remaining ingredients and lower the heat to simmer until ready to assemble.

Cut an “X” into each potato when cool enough to handle and press sides gently to open. Scoop out 1 tablespoon of pulp from each potato and add to stuffing mixture. Spoon stuffing into and over potatoes.

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