Vegan Double Baked Potatoes
Ingredients
- 4 large russet potatoes
- 1 cup broccoli florets finely chopped
- 1/2 cup carrots finely diced
- 1/2 cup bell peppers diced (use a mix of colors)
- 1/4 cup green onions chopped
- 1/2 cup vegan sour cream
- 1/2 cup plant-based milk almond, soy, or oat
- 1 cup shredded vegan cheese
- 2 tablespoons vegan butter
- Salt and pepper to taste
Optional additions
- paprika or garlic powder for extra flavor
Preparation
Pre-bake the potatoes
Preheat your oven to 400°F (200°C).
Thoroughly wash the potatoes and prick them several times with a fork.
Bake for about 60 minutes or until they are tender all the way through.
Prepare the veggies
While potatoes are baking, finely chop the broccoli, carrots, bell peppers, and green onions.
Create the filling
Once the potatoes are cool enough to handle, slice them in half lengthwise.
Scoop out the insides, leaving a thin layer of potato on the skin.
In a bowl, mash the scooped potato with vegan butter, vegan sour cream, and plant-based milk.
Stir in the raw broccoli, carrots, bell peppers, green onions, half of the vegan cheese, and season with salt, pepper, and optional spices.
Stuff and bake again
Spoon the mixture back into the potato skins.
Sprinkle with the remaining vegan cheese.
Bake for another 15-20 minutes or until the tops are golden and the cheese is bubbly.
Serve and enjoy
Let them cool for a few minutes, then serve warm.
