Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
Sprinkles, 01/18/09
Twice Baked PotatoesIngredients (use vegan versions): 4 large russet potatoes, scrubbed
3-4 tablespoons vegan margarine (Earth Balance)
4 slices "ham" or "bacon" (I used Yves deli ham slices), minced
1 small onion, minced
3/4 container vegan sour cream (Tofutti Sour Cream)
3 green onions, sliced
1/2-1 cup unsweetened soy milk
1/4-1/2 cup nutritional yeast
salt and pepper, to taste
chives, optional
Directions:Bake potatoes until done. Let them cool for at least 1/2 hour, so you can handle them. You could also use leftover potatoes, or bake ahead of time, it is just easier to mash them when they are still warm.
Saute the onion in the margarine until translucent, add ham and saute for a few more minutes. Take off heat.
Cut potatoes in half the long way, and scoop out as much of the potato as you can without trashing the skin. Add salt and pepper and mash potato with masher or whisk until most of the lumps are out. Add ham and onions, nutritional yeast, sour cream, sliced green onions and soy milk. Adjust salt and pepper as desired. You do not want this too stiff, so add more sour cream, margarine or soy milk until the filling is like a thick mashed potato. Fill potato skins and bake at 350 for about 30 minutes, or til nicely browned on top. If you make them ahead and bake from cold, you might need more baking time. You could also make these up and freeze.
Source of recipe: I wrote this recipe for a family dinner to go with the prime rib the rest of the folks are eating. I wanted to make a very unvegan tasting potato. It is fattening, but it is tasty! Perfect for when you want to fool someone! Or if you just want to make a side for your meal. I suppose this with a salad is a meal.
Makes: 8 servings, Preparation time: 20-30 minutes, Cooking time: 1 1/2 hours total
