Servings: 4

6 blue potatoes, largest ones 6 blue potatoes, largest ones
1 cup nut milk 1 cup nut milk
2 tsp garlic, fresh, minced 2 tsp garlic, fresh, minced
1 tbsp stone-ground mustard 1 tbsp stone-ground mustard
2 cups chickpeas, cooked, rinsed 2 cups chickpeas, cooked, rinsed
6 sun-dried tomatoes, chopped 6 sun-dried tomatoes, chopped
¼ cup shallot, chopped ¼ cup shallot, chopped
3 tbsp capers, cooked 3 tbsp capers, cooked
2 tbsp green onion, chopped 2 tbsp green onion, chopped
Black pepper, freshly ground, to taste Black pepper, freshly ground, to taste
 
Optional: subheading: Optional:
Green Onion Green Onion
 
Baked Tofu: subheading: Baked Tofu:
2 cups tofu, extra firm, pressed 2 cups tofu, extra firm, pressed
½ cup water ½ cup water
3 tbsp tamari, low-sodium 3 tbsp tamari, low-sodium
2 tbsp maple syrup 2 tbsp maple syrup
1 tsp liquid smoke, hickory flavor 1 tsp liquid smoke, hickory flavor
Green onion or chives Green onion or chives

Preheat oven to 400°F.
Puncture potatoes several times with a fork. Bake on baking sheet for about 60 minutes, or until tender. Remove and let cool until they can be handled.
Cut potatoes in half and scoop out the centers. Transfer to a bowl and mash with nut milk, garlic, and mustard. Add chickpeas and roughly mash into the mixture. Add sun-dried tomatoes, shallot, capers, green onion and black pepper. Stir to combine.
Fill potato skins with mixture, then continue baking 10 to 20 minutes or until golden brown.
Serve potato skins with toppings of choice