Cheesy Twice Baked Potatoes
Ingredients
- 3 large russet potatoes scrubbed clean
- 4 tbs vegan butter
- 1 1/2 cup vegan cheddar cheese shreds
- 1/2 cup vegan cream cheese
- 1/2–1 tsp salt
- 3–4 tbs non-dairy milk
- 2–3 tbs fresh chives
- optional: vegan sour cream for topping
- fresh cracked pepper
Preparation
Preheat oven to 400 degrees
Rub the outsides of the potatoes with 1 tbs of vegan butter, sprinkle with some salt, poke each one a few times with a fork or knife, then bake the potatoes for about an hour or until cooked through
Remove the potatoes and turn the oven down to 350 degrees
Let them cool for about 15 minutes until cool enough to handle
Filet each potato open and carefully scoop out the potato insides
Place all the insides in a large bowl along with 3 tbs butter, 1/2 cup cheddar shreds, cream cheese, salt, milk, and some fresh cracked pepper
Mash until smooth and creamy
Scoop the filling back into the potato skins, top with leftover cheddar shreds and place back in the oven for 15-20 minutes until nice and hot
Top with fresh chives and vegan sour cream if desired, and serve!
