For the cheese:
Put the almonds in a bowl and pour boiling water over them to they are immersed. Let sit for four to six hours. Remove the skins and put in a bowl. The instructions for the cheese is continued later in the instructions.
Preheat the oven to 375°
For the potatoes:
Put the teaspoon of olive oil in the palm of your hand and rub it evenly on the potatoes. Pierce the potatoes with a fork several times and grind sea salt and pepper over them. Put them on a baking sheet and bake for an hour or until the potatoes are fully cooked. Remove from the oven and let cool.
When the potatoes are cool cut them in half length wise and scoop out the potato, leaving a thin layer on the skin. Put the scooped out potato in a bowl and the skins on a baking sheet.
For the filling:
Heat the olive oil in a large skillet on medium heat. When the oil it hot add the onion, jalapeno, and bell pepper and cook until they’re soft and slightly browned. Add the chili powder, cumin, salt and black pepper and stir to combine. Add the crumbled Field Roast sausage and cook until warmed through.
For the cheese:
Add the skinned almonds, garlic, potato, salt, chipotle chili powder, nutritional yeast, annatto, lemon, and hot water to a high powered blender and blend until thick, smooth, and creamy. There shouldn’t be any solids in the texture.
In a medium bowl combine the vegetable filling and the cheese and stir until well combined. Stuff in the potato skins and bake for ten to fifteen minutes or until the top of the filling develops a slight crust.
Top with the jarred jalapenos and cilantro. (Optional)