Healthy, cheesy, lentil-stuffed potato skins that are perfect for the Big Game. These double baked potato skins feature a flavorful filling made with lentils, onions, garlic, and topped with cashew cream.
1: Preheat the oven to 425F and roast potatoes until cooked, about 30 minutes.
2: Make the filling by cooking onions, garlic, tex mex spice, and jalapeno in a large frying pan until tender, about 5 minutes over medium heat.
3: Add the can of lentils and cherry tomatoes.
4: Make the cashew cream by combining cashews, lime, and water in a blender and blend until smooth.
5: Mix in half the cashew cream into the lentil mixture.
6: Once the potatoes are cooked, set to cool, cut in half, and scoop out the potatoes. Mix them into the lentil filling.
7: Scoop the lentil potato mixture back into the potato skins and bake for another 5-10 minutes.
8: Top with shredded cheese, more cashew cream, and enjoy!
