Description:
Caraway Seed Stuffed Potatoes are a unique and flavorful twist on classic stuffed potatoes. The combination of caraway seeds with creamy potato filling creates a savory, aromatic dish that pairs wonderfully with any main course. Caraway seeds add a mild, nutty flavor, complementing the rich texture of the potatoes. This recipe is perfect for those looking for a plant-based, comforting side dish that’s both easy to make and packed with flavor. Whether you’re serving these for dinner or at a holiday gathering, they’re sure to impress.
Detailed Recipe:
Ingredients:
- 4 medium russet potatoes
- 2 tablespoons olive oil
- 1 tablespoon caraway seeds
- 1/2 cup non-dairy milk (or any preferred milk alternative)
- 1/4 cup vegan butter (or olive oil for a lighter option)
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C). Wash the potatoes and poke a few holes in each with a fork. Rub them with a little olive oil and season with salt. Place the potatoes directly on the oven rack or on a baking sheet and bake for about 45 minutes, or until tender when pierced with a fork.
- Prepare the Filling: While the potatoes are baking, heat a small pan over medium heat and toast the caraway seeds for about 1-2 minutes until fragrant. Remove from heat and set aside.
- Scoop and Mix: Once the potatoes are done, remove them from the oven and let them cool slightly. Cut a slit in each potato and carefully scoop out the insides, leaving a small border around the edges. Place the potato flesh in a mixing bowl.
- Mash the Potato Filling: Add the non-dairy milk, vegan butter, garlic powder, and half of the toasted caraway seeds to the bowl. Mash the mixture until smooth and creamy. Season with salt and pepper to taste.
- Stuff the Potatoes: Spoon the mashed potato mixture back into the potato skins. Sprinkle the remaining caraway seeds on top.
- Bake Again: Place the stuffed potatoes back on the baking sheet and bake for an additional 10-15 minutes, until the tops are slightly golden and crispy.
- Serve: Garnish with fresh chopped parsley and serve immediately as a savory side dish.
