Vegan Twice Baked Potatoes
You might not know these vegan twice baked potatoes are dairy free! While everyone else is grilling steaks, whip up a batch of these plant based beauties. The best part? Amazing potatoes require lots of tasting, which is great if you're carb-obsessed with no self control like me.
Ingredients
- Potatoes:
- 4 russet potatoes
- ½ c vegan sour cream such as Forager Project
- ½ c salted butter such as Miyoko's
- ¼ c plant milk optional
- ½ tsp salt
- ½ tsp pepper
- vegan cheddar cheese
- chives optional garnish
Sautéed mushrooms (optional):
- 1 package mushrooms thinly sliced
- Pinch salt
- 1-2 Tbsp soy sauce
Instructions
- 1. Prepare potatoes: preheat oven to 350 F. Wash potatoes and wrap in foil. Place onto a baking sheet and bake for 45-60 mins. When finished, potatoes will be slightly soft (test while wearing an oven mitt, or carefully unwrap and pierce with fork). Let potatoes cool until you can comfortably handle.
- 2. Prepare mushrooms (optional): meanwhile, sautée mushrooms on medium heat in a little cooking oil. Add a pinch of salt. When mushrooms release juices, add soy sauce and sautee for 2-3 more minutes until mushrooms reabsorb most of the sauce. Remove from heat and set aside.
- 3. Scoop potatoes: cut potatoes in half lengthwise, and scoop out the insides with a spoon, starting from the middle and working toward edges. Leave a small layer of potato on the skin to hold the shape. Add insides to bowl with butter.
- 4. Season potatoes: using a hand mixer or potato masher, mix together with butter, sour cream, salt and pepper. Add plant milk if needed. Taste and season.
- 5. Finish potatoes: place potato mixture back into skin and top with sautéed mushrooms and cheese. Bake covered for another 15 mins or until cheese is melted. Garnish with chives and enjoy!
Notes
*One serving = ½ potato. If this is your main meal, I suggest two halves.
Tried this recipe?Let us know how it was!