Stuffed Peruvian Potatoes with Quinoa and Vegetables (Vegan)

Preheat oven to 400°F (200°C). Scrub the potatoes clean and prick them several times with a fork. Place them on a baking sheet and bake for 45-60 minutes, or until they are tender when pierced with a fork.

While the potatoes are baking, cook the quinoa. Combine the rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork.

In a large skillet, heat olive oil over medium heat. Add the red onion and bell peppers and cook until softened, about 5-7 minutes. Add the garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper and cook for 1 minute more, stirring constantly.

Stir in the cooked quinoa, black beans, and corn. Cook for another 5 minutes, stirring occasionally, until heated through.

Once the potatoes are cooked, remove them from the oven and let them cool slightly. Cut a slit lengthwise down the center of each potato and gently scoop out some of the flesh, being careful not to break the skin. Reserve the scooped-out potato for another use (such as mashed potatoes or soup).

Fill each potato with the quinoa and vegetable mixture. Top with vegan cheese shreds (if using).

Return the stuffed potatoes to the oven and bake for another 5-10 minutes, or until the cheese is melted and bubbly (if using).

Garnish with fresh cilantro and serve hot with diced avocado and lime wedges (if desired).