Double Baked Potatoes
Double Baked Potatoes is a flavorful and hearty dish featuring russet potatoes filled with a rich mixture of vegetables, vegan dairy substitutes, and seasonings. This recipe involves baking the potatoes, preparing a vegetable and vegan cheese filling, re-stuffing the potatoes, and baking them again to achieve a delightful combination of textures and flavors.
Equipment
- Oven
- Baking sheet
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: paprika or garlic powder for extra flavor
Instructions
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.
Nutrition
Calories: 250kcal