Dive into this creamy, cheesy goodness of twice baked potatoes with this easy recipe! Perfect for a cozy night in or as a side dish for any meal.
Ingredients
4 medium potatoes
1/2 cup vegan sour cream
1/2 cup vegan cheddar cheese
1/4 cup plant based milk
1 Tablespoon plant based butter
2 Chives (chopped)
1/2 tsp each garlic and onion powder
1/4 tsp salt
black pepper to taste
Instructions
Preheat oven to 400 F degrees. Poke holes in the potatoes once with a fork and place the potatoes on a baking sheet. Bake the potatoes for about 25-30 minutes or until fork tender. Remove the potatoes and allow to cool slightly.
Slice each potato in half diagonally to make 8 halves. In a large bowl scoop out the insides of each potato leaving about a 1/4 inch perimeter around the edges creating a potato boat. Add to the bowl the remaining ingredients and mash together with a fork or potato masher until the potatoes are creamy and smooth. Taste the filling and adjust the seasonings if needed.
Fill each potato boat with the potatoes and place them on a baking sheet lined with parchment paper. Bake the stuffed potatoes in the oven for 15 minutes, remove and top with additional cheese if desired, then continue baking for 10 more minutes or until golden brown on the top. Remove and allow to cool slightly then serve.
Note: if your filling is too thick you can add more sour cream and butter to the filling until you get the consistency you desire.
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