Stuffed Baked Potatoes - cooking recipe

Ingredients

2 large baking potatoes
3/4 c. carrots
1/2 c. broccoli florets
1 tsp. ground coriander
1/8 tsp. cardamon
Bragg liquid aminos to taste
1 c. onion
3/4 c. bell pepper
1/2 c. cauliflower florets
1/2 tsp. turmeric
1/8 tsp. cloves
1/2 c. almond cheese (optional)

Preparation

Scrub and bake potatoes at 400\u00b0 for 1 hour.
Meanwhile, prepare filling:
steam saute onion, carrots, broccoli and cauliflower until tender (8 minutes).
Add bell pepper and spices and saute a couple minutes longer.
Add more distilled water in vegetable soup stock; cover and steam until bell pepper is tender.
Stir in almond cheese and Bragg liquid aminos to taste.
Set aside.
After potatoes are cool enough to handle, make a lengthwise cut in the top of each one and remove half of the potato pulp, leaving 1/2-inch rim of the vegetable/cheese mixture.
Lower oven temperature to 350\u00b0 and stuff the potato shells.
Place on a nonstick baking dish and cover with parchment paper and bake for 15 to 20 minutes.