Sunday, 18 October 2015

Twice Baked Potatoes

I adapted this recipe from one on the Food Network. you really can use any toppings you like. You can even get everyone to choose their own toppings, like tacos! Left over vegan chili is a great topping! I didn't have any vegan sour cream so I used vegan butter instead and it was still delicious! Kids loved them!


Twice Baked Potatoes

Ingredients

8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted vegan butter
1 cup vegan bacon bits
1 cup vegan sour cream
1 cup vegan cheddar
1/2 cup non-dairy milk
2 teaspoons seasoned salt
3 green onions, sliced
Freshly ground black pepper


Method

Preheat the oven to 400 degrees F.
Place the potatoes on a baking sheet.
Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
Slice the butter into pats.
Place in a large mixing bowl and add the bacon bits and sour cream.
Remove the potatoes from the oven. Lower the heat to 350 degrees F.
With a sharp knife, cut each potato in half lengthwise.
Scrape out the insides into the mixing bowl, being careful not to tear the shell.
Leave a small rim of potato intact for support.
Lay the hollowed out potato shells on a baking sheet.
Smash the potatoes into the butter, bacon and sour cream.
Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well.
Fill the potato shells with the filling.
Top each potato with a little more grated cheese and then back in the oven until the potato is warmed through, 15 to 20 minutes.


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