Twice Baked Potatoes
Ingredients:
4 large Russett potatoes
1 cup non-dairy sour cream (Recommended: Tofutti)
1/2 cup soy milk
4 tablespoons non-dairy butter (Recommended: Earth Balance)
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup non-dairy shredded Cheddar cheese (Recommended: Daiya)
1/2 bunch chives, diced
Directions:
Preheat oven to 375 degrees (F).
Bake potatoes in preheated oven for 1 hour.
When potatoes are done, allow them to cool for 10 minutes.
Slice the tops off of the potatoes, lengthwise, and scoop the flesh into a large bowl.*
Mash together the potato flesh, sour cream, soy milk, butter, salt, pepper, and chives. Stir in the non-dairy cheese.
Spoon the mixture into the potato skins.
Bake for another 15 minutes.
*When hollowing out the potato, be sure to leave a thin layer of potato flesh in order to maintain its structural integrity.
4 large Russett potatoes
1 cup non-dairy sour cream (Recommended: Tofutti)
1/2 cup soy milk
4 tablespoons non-dairy butter (Recommended: Earth Balance)
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup non-dairy shredded Cheddar cheese (Recommended: Daiya)
1/2 bunch chives, diced
Directions:
Preheat oven to 375 degrees (F).
Bake potatoes in preheated oven for 1 hour.
When potatoes are done, allow them to cool for 10 minutes.
Slice the tops off of the potatoes, lengthwise, and scoop the flesh into a large bowl.*
Mash together the potato flesh, sour cream, soy milk, butter, salt, pepper, and chives. Stir in the non-dairy cheese.
Spoon the mixture into the potato skins.
Bake for another 15 minutes.
*When hollowing out the potato, be sure to leave a thin layer of potato flesh in order to maintain its structural integrity.