Ultimate Twice-Baked Potatoes

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Ultimate Twice-Baked Potatoes

These potatoes make a wonderful side dish for any meal. I make them at home, and I try to make them a little healthier. A recipe that is perfect for holiday and to any special occasions.
‏‏‎ ‎
Course Vegan
Keyword vegan
Prep Time 10 minutes
Cook Time 20 minutes
Inactive time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings 4

Ingredients

  • 4 large russet potatoes, scrubbed and dried
  • olive oil spray
  • 8 oz (225g) cremini mushrooms (or button mushrooms), sliced
  • 2 tbsp vegan butter (soy-free if necessary)
  • ½ cup (120 ml) unsweetened nondairy milk (soy-free if necessary)
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • salt and black pepper to taste
  • ¾ cup (75g) chopped green onions (green and white parts)
  • Smoked Gouda Cheese Sauce
  • Quick Bacon Crumbles

Instructions

  • Preheat the oven to 400°F/200°C. Line a baking sheet with parchment paper or a silicone baking mat. Place the potatoes on the baking sheet and stab a fork into them about four times each to create holes for steam to escape. Spray them with olive oil. Bake for 1 hour, then remove from the oven and let cool. Reduce the heat to 350°F/180°C.
  • While the potatoes are baking, heat a large frying pan over medium heat. Brown the mushroom slices, stirring occasionally, for 10 to 12 minutes. When they’re done, they should be tender and golden brown. Remove from the heat and set aside.
  • When they’re cool enough to handle, slice the potatoes in half lengthwise. Use a spoon to scoop out the insides of each half into a large bowl, leaving a very thin layer close to the skin to help the skin hold its shape. Mash the potatoes until mostly smooth with small chunks. Add the butter, milk, thyme, parsley, onion powder, garlic powder, salt, and pepper and stir until combined. Fold the mushrooms and ½ cup (50g) of the green onions into the mixture.
  • Scoop the mixture back into the hollowed-out skins. Return them to the oven and bake for another 20 minutes. Remove from the oven. Drizzle cashew cheese over each potato, then sprinkle the bacon crumbles and the remaining green onions on top. Serve immediately. Keep any leftovers in an airtight container in the fridge for 1 to 2 days.
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