Cheesy Twice-Baked Potatoes from Vegnews
photo by Serah B.
- Ready In:
- 2hrs
- Ingredients:
- 23
- Serves:
-
8
ingredients
-
For the baked potatoes
- 8 large russet potatoes
- 2 tablespoons olive oil, divided
- 1⁄4 teaspoon salt
-
For the cheddar cheese sauce
- 1⁄3 cup vegan margarine
- 1⁄4 cup onion, chopped
- 1 cup potato, peeled and chopped
- 1⁄4 cup carrot, chopped
- 1⁄2 teaspoon garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 cup water
- 1⁄4 cup raw cashews
- 1⁄8 teaspoon Dijon mustard
- 1 tablespoon lemon juice
-
For the cashew sour cream
- 1 cup raw cashews
- 1 cup water
- 2 tablespoons miso
- 4 teaspoons white wine vinegar
-
For the mashed potato filling
- 1⁄4 cup vegan margarine
- 3⁄4 cup almond milk
- 1 teaspoon salt
- 1 teaspoon pepper
- 6 scallions, thinly sliced, divided
directions
- Preheat oven to 375.
- Place potatoes on a sheet pan. Rub with 1 T oil and salt. Pierce with fork and bake 70 minutes until soft.
- For the cheese sauce, saute onion in margarine over medium heat for 5 minutes.
- Add potatoes, carrots, garlic, paprika and salt and saute for 5 minutes.
- Add water and bring to a boil.
- Cover and simmer 20 minutes, until vegetables are very soft.
- In a dry blender, process cashews into fine powder.
- Add mustard, lemon juice, and potato mixture. Process until smooth. Set aside.
- For the cashew sour cream, in a blender, blend cashews, water, miso, and vinegar until smooth.
- When potatoes are soft, remove from oven and cut in half lengthwise. Carefully scoop out potato from skins, living about 1/4-inch layer of potato.
- Brush potato shells with remaining oil and return to oven for 15 minutes.
- For mashed potato filling, mash potato with margarine, almond milk, salt and pepper.
- Fold in half of the cheese sauce, half of the sour cream and half of the scallions.
- Fill each potato shell with mashed potato mixture. Top with a dollop of cheese sauce and a drizzle of sour cream. Garnish with remaining scallions.
- Bake loaded potatoes for 15 minutes until thoroughly heated and tops are browned. Serve warm.
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RECIPE SUBMITTED BY
I'm an ethical vegan, atheist, wife and stay-at-home mother of a 7 year old DD and 1 year old DS. I have also been known to hug a tree from time to time, but I don't do it professionally. I love life, walk around in awe of the universe, and am always made happier by things that smell delicious. Like pumpkin pie spice. And turmeric.
We've been vegan since Fall '08, and are just starting to feel like we know the tricks of the trade...and Recipezaar has certainly made the transition easier. Yey Recipezaar!