Cheesy Twice-Baked Potatoes from Vegnews |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Delicious vegan take on an old standard. From the April 2012 issue of VegNews. Ingredients:
8 large russet potatoes |
2 tablespoons olive oil, divided |
1/4 teaspoon salt |
1/3 cup vegan margarine |
1/4 cup onion, chopped |
1 cup potato, peeled and chopped |
1/4 cup carrot, chopped |
1/2 teaspoon garlic, minced |
1 teaspoon smoked paprika |
1 teaspoon salt |
1 cup water |
1/4 cup raw cashews |
1/8 teaspoon dijon mustard |
1 tablespoon lemon juice |
1 cup raw cashews |
1 cup water |
2 tablespoons miso |
4 teaspoons white wine vinegar |
1/4 cup vegan margarine |
3/4 cup almond milk |
1 teaspoon salt |
1 teaspoon pepper |
6 scallions, thinly sliced, divided |
Directions:
1. Preheat oven to 375.
2. Place potatoes on a sheet pan. Rub with 1 T oil and salt. Pierce with fork and bake 70 minutes until soft.
3. For the cheese sauce, saute onion in margarine over medium heat for 5 minutes.
4. Add potatoes, carrots, garlic, paprika and salt and saute for 5 minutes.
5. Add water and bring to a boil.
6. Cover and simmer 20 minutes, until vegetables are very soft.
7. In a dry blender, process cashews into fine powder.
8. Add mustard, lemon juice, and potato mixture. Process until smooth. Set aside.
9. For the cashew sour cream, in a blender, blend cashews, water, miso, and vinegar until smooth.
10. When potatoes are soft, remove from oven and cut in half lengthwise. Carefully scoop out potato from skins, living about 1/4-inch layer of potato.
11. Brush potato shells with remaining oil and return to oven for 15 minutes.
12. For mashed potato filling, mash potato with margarine, almond milk, salt and pepper.
13. Fold in half of the cheese sauce, half of the sour cream and half of the scallions.
14. Fill each potato shell with mashed potato mixture. Top with a dollop of cheese sauce and a drizzle of sour cream. Garnish with remaining scallions.
15. Bake loaded potatoes for 15 minutes until thoroughly heated and tops are browned. Serve warm.
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