4 large baking potatoes
1 cup vegan sour cream
1/2 cup nondairy milk (I use soy)
4 tablespoons margarine
1 cup shredded vegan cheddar (I use Follow Your Heart)
8 green onions, chopped
salt and pepper, to taste
1. Preheat oven to 350 degrees Fahrenheit. Bake potatoes for 1 hour. When potatoes are done, allow to cool for 10 minutes. Slice in half lengthwise and scoop the flesh into a large bowl; save potato skins.
2. To the flesh, add the rest of the ingredients and mix with a handmixer until creamy.
3. Spoon mixture back into the potato skins and bake for 15 more minutes or until crispy. I put them under the broiler for a couple of minutes also.
Source of recipe: Got this recipe from my dairy eating friend and substituted non-dairy products instead and she said they tasted just as good!!