Vegan twice baked potatoes are baked first, then the flesh of the potatoes is scooped out and mashed with dairy free margarine, milk, cheese and vegetable broth. They're free from the most common allergens including dairy, eggs, wheat/gluten, and soy.
3tablespoonsdairy free margarinelike Earth Balance or Melt
¾cupdairy free cheddar cheesedivided (like Daiya or So Delicious)
½teaspoonsalt
¼teaspoonpepper
Instructions
Preheat the oven to 425°. Wash and dry the potatoes and pierce them several times with a knife. Set them on a baking sheet or foil and rub each with olive oil. Place in the preheated oven and bake potatoes for 1 hour or until soft and the skin is golden brown.
Remove the potatoes from the oven and allow them to cool. When they are cool enough to handle, cut them in half lengthwise. Scoop out the inside of the potato leaving ⅛-¼ inch on the edges of the potato skin. Place the flesh of the potatoes in a mixing bowl and place the potato shells in a 9x13-inch baking dish.
Combine the milk, broth, margarine, and ½ cup cheese in a glass measuring cup or bowl and microwave on high for a minute until the margarine is melted. Using a potato masher or electric mixer, mash the potatoes while gradually adding the milk mixture. (If using a mixer be sure not to overmix as the potatoes will become gummy.) Add salt and pepper to taste.
Scoop mashed potato filling into the potato shells and top each with the remaining cheese. Note: I fill the potato shells so they are heaping full and have two potato shells left over.
Return the potatoes to the oven and bake for 15 minutes or until heated through. Garnish with chopped chives or green onions if desired.
Notes
Each serving is half of the baked potato that is stuffed with mashed potato filling.
You will start with 4 potatoes and cut them in half. If you stuff them generously with mashed potato filling, you will have two potato shells left over without filling. You can discard them or bake them with some sprinkled cheese as an extra treat.