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Twice Baked Potatoes

What you need: 

4 large russet potatoes
3-4 tablespoons vegan margarine (I use Earth Balance)
1 small onion, minced
salt and pepper, to taste
4 slices vegan ham or bacon, minced (I used Yves deli ham slices)
1/4-1/2 cup nutritional yeast
3/4 (8 ounce) container vegan sour cream (I use Tofutti Sour Cream)
3 green onions, sliced
1/2-1 cup unsweetened nondairy milk (I use soy)
chives, optional

What you do: 

1. Preheat oven to 350 degrees F. 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.
2. Saute the onion in the margarine until translucent, add ham and saute for a few more minutes. Take off heat.
3. Cut potatoes in half lengthwise, 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.
4. Add ham and onions, nutritional yeast, sour cream, sliced green onions and milk. Adjust salt and pepper as desired. You do not want this too stiff, so add more sour cream, margarine or milk until the filling is like a thick mashed potato.
5. Fill potato skins and bake for about 30 minutes, or until nicely browned on top. Garnish with chives, if desired. If you make them ahead and bake from cold, you might need more baking time. You could also make these 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. 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.

Preparation Time: 
20-30 minutes, Cooking time: 1 1/2 hours
Cooking Time: 
1 1/2 hours
Servings: 
8

SO HOW'D IT GO?

Excellent recipe, thanks Sprinkles!  I subbed Go Veggie vegan parmesan for the nutritional yeast, and Frontier Bac'uns vegan bacon bits for the vegan ham.  Topped the potato halves with smoked paprika before baking.  Super delicious! 

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I subbed soy chorizo for the "meat", and it was just the right spicy-fantastic. I can envision all kinds of variations including a veggie-loaded twice baked. Thanks!

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Delish! I used tempeh instead of ham/bacon since that's what I had, but next time I'll use tempeh bacon if I plan ahead. I added cheese both in the mix and on top, which was great. Needs a decent amount of salt, but what potato dish doesn't? Next time I'll also add chopped broccoli if I'm not feeling too lazy. ;) YUM!

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These were SO GOOD, my omni boyfriend said they were more delicious than potatoes with (real) cheese and bacon!!  Only changes I made were that I didn't have any green onions or fake ham or bacon, so those were left out. I also added about a cup to a cup & a half of thawed frozen spinach and a little bit of cheddar flavored Daiya into the filling mixture.  I'm actually sad that I'm eating the last one for lunch right now.  I think next time I might try chopping up some broccoli and adding that to the filling, and I will definitely post a photo. 

Next time might be tomorrow! :)>>>

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I made these for dinner tonight and they were amazing!!!  Thanks for sharing!

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Ridiculously delicious. I didn't mince the onion or the tempeh bacon - I simply diced them. Added a bit of oregano and parsley for garnish. Used Adobo all-purpose seasoning in lieu of salt.

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