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Microwave Twice-Baked Potatoes

What you need: 

2 large russet potatoes
1/2 cup regular unsweetened almond milk
1/2 cup shredded vegan cheese
1/4 cup vegan sour cream
2 tablespoons vegan butter
1/2 teaspoon salt
fresh cracked black pepper to taste
ground paprika
chopped fresh chives

What you do: 

Scrub potatoes and pierce each with a fork 6-8 times.

Place potatoes on a microwave-safe dish and microwave on high for 10 minutes, or until tender.

Remove from microwave and allow to cool for 5-10 minutes, or until cool enough to handle.

Cut each potato in half and scoop out flesh, leaving a shell that is approximately 1/4-inch thick.

Place flesh of potatoes in a large bowl with deep sides along with almond milk, cheese, sour cream, butter, salt and pepper, and blend with a hand mixer until smooth.

Spoon blended mixture into potato shells, and place in microwave, cooking an additional 60-90 seconds on high, or until heated through.

Sprinkle with paprika and chives and serve.

Preparation Time: 
30-35 minutes
Cooking Time: 
11-12 minutes
Servings: 
4 servings
Recipe Category: 

SO HOW'D IT GO?

View more of my recipes at VeganFoodAddict.com. Smile

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