Jackfruit Stuffed Baked Potato
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
About 2 servings.
Ingredients
1 – 20ounce can Jackfruit in water
1 small white onion
2 baked russet potatoes
1 Tablespoons brown sugar
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon gochugaru
1 teaspoon black pepper
½ teaspoon salt
3 Tablespoons ketchup
2 Tablespoon soy sauce
2 Tablespoon white vinegar
3 Tablespoons water
1 Teaspoon canola oil
1 sliced jalapeno for topping
Steps
Remove the seeds and pods surrounding the seeds from the drained jackfruit. Cut off the core and cut into smaller pieces. Break apart the rest with your hands.
Quarter then slice a peeled white onion.
Add the onion, jackfruit and dry seasonings to a bowl, and mix thoroughly together.
Get a small pot to medium heat, then coat the bottom with canola oil. Add the jackfruit onion mixture to the pot and cook for about 5 minutes. Stir around once in a while to keep everything from sticking.
Whisk together the ketchup, soy sauce and vinegar together, then add water to thin it out. Add the sauce to the pot and stir until everything is incorporated.
Turn the heat down to low and simmer with the pot covered for about 35 minutes, checking a few times that there is enough liquid in the pot. If you need more add a splash of water.
Serve by stuffing the jackfruit into the baked potatoes and top with fresh sliced jalapenos.
From northwestworkshop.com