From All-Creatures.org Vegan Recipe Book: How Mary and Frank and Friends Eat

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Baked Potato Stuffed with Sauerkraut

"We are dedicated to cruelty-free living through a vegetarian - vegan lifestyle. Let no animal suffer or die that we may live!"

Ingredients

4 Potatoes, large baking
1 lb. Sauerkraut (bag or 15 oz. can)
3 tbsp. Mustard, prepared brown spicy
2 drops Smoke Flavor (optional)
Paprika

(To enlarge the photo of the Baked Potato Stuffed with Sauerkraut, click on the photo or link)

Preparation

Baked potato stuffed with sauerkraut is a delightful vegan treat that will serve 4 adults as a main meal or make 8 servings as a side dish. The preparation and baking time in about 40-45 minutes. We have combined the times because the preparation and baking times are overlapping, the longest time being the initial baking time for the potatoes.

To keep the potato skins intact, select large baking potatoes that are free of cuts or bad spots that would have to be cut out. If you are using smaller potatoes, increase the number so that the total weight is about the same.

Thoroughly wash the potatoes under warm water. A vegetable brush is helpful, but be careful not to damage the skins.  With a knife, punch a couple of holes in the top of each potato to allow steam to escape during the baking process.  Bake on a ceramic or metal pan at 350 degrees for one hour.  For a quicker method, bake the potatoes in a microwave oven until they are tender but not mushy (about 20 minutes).

While the potatoes are baking, open the bag or can of sauerkraut and place the contents in a mixing bowl.  Add the mustard and smoke flavor and mix well.

When the potatoes are baked, remove from the oven.  Hold each potato on its side and slice lengthwise to make two half potatoes.  Using a spoon and fork to loosen the inside of the potato, scoop out some of the potato and place it with the sauerkraut.  Leave about 1/4 inch of potato flesh next to the skin, as shown in the photo.  (To enlarge the photo of the potato shell, click on the photo or link)

Using a potato masher, mash the scooped out potato and sauerkraut together, occasionally mixing with a spoon to ensure uniform mashing.

Spoon the mashed potato and sauerkraut mix into the potato shells, pressing down lightly to remove any air pockets, while being careful not to damage the shell.

When all the stuffing is placed in the potato shells, it will be mounded above the shell.  Sprinkle on a little paprika.  Place the stuffed potatoes back on the baking pan and bake for 10 minutes in the microwave over or for about 20 minutes in a conventional oven at 350 degrees. (To enlarge the photo of the baked stuffed potato preparation, click on the photo or link)

Remove from the oven and, for a great meal, serve with a large tossed salad. You can store leftovers in a covered container for a day or two, and warm them up for another great meal.

Enjoy!

Ingredients Information

Paprika

Potato, Russet

Sauerkraut

Smoke Flavor, Liquid

Utensils and Equipment Information

Baking Pan, Glass

Bowls, Stainless Steel Mixing

Knives

Masher, Potato

Measuring Spoons

The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!