Cheesy Twice-Baked Potatoes from Vegnews

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“Delicious vegan take on an old standard. From the April 2012 issue of VegNews.”

Ingredients Nutrition


  1. Preheat oven to 375.
  2. Place potatoes on a sheet pan. Rub with 1 T oil and salt. Pierce with fork and bake 70 minutes until soft.
  3. For the cheese sauce, saute onion in margarine over medium heat for 5 minutes.
  4. Add potatoes, carrots, garlic, paprika and salt and saute for 5 minutes.
  5. Add water and bring to a boil.
  6. Cover and simmer 20 minutes, until vegetables are very soft.
  7. In a dry blender, process cashews into fine powder.
  8. Add mustard, lemon juice, and potato mixture. Process until smooth. Set aside.
  9. For the cashew sour cream, in a blender, blend cashews, water, miso, and vinegar until smooth.
  10. 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.
  11. Brush potato shells with remaining oil and return to oven for 15 minutes.
  12. For mashed potato filling, mash potato with margarine, almond milk, salt and pepper.
  13. Fold in half of the cheese sauce, half of the sour cream and half of the scallions.
  14. 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.
  15. Bake loaded potatoes for 15 minutes until thoroughly heated and tops are browned. Serve warm.

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