Twice-Baked Potatoes


Twice-Baked Potatoes
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These can be eaten right away, or saved for later and reheated. YUM!
Servings
4
Servings
4
Twice-Baked Potatoes
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
These can be eaten right away, or saved for later and reheated. YUM!
Servings
4
Servings
4
Ingredients
  • 4 russet potatoes
  • 1 Cup unsweetened dairy-free milk
  • 1 Cup shredded vegan cheese
  • 1/2 Cup non dairy sour cream
  • 4 tbsp non dairy butter substitute
  • 1 tsp salt
  • 1 tsp pepper
Servings:
Units:
Instructions
  1. Preheat oven to 400. Wash potatoes and pierce several times with a fork. Bake for 50 min, remove from oven and cool. Lower oven temp to 350.
  2. Cut potatoes in half, scoop out insides to leave a shell approx 1/4 inch thick.
  3. Put insides of potatoes along with other ingredients (except garnish) in a large bowl, and blend by hand or with a hand mixer. Scoop back into potato shells, arrange on a baking sheet and bake for 10-15 minutes.
  4. Sprinkle with paprika and chives and serve OR refrigerate for later to reheat for a quick snack.
Recipe Notes

If your child has a soy allergy but is not allergic to eggs or dairy, you could use "regular" milk, cheese, sour cream and butter.

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