I found a great recipe on PETA’s (People for the Ethical Treatment of Animals) website. It has been such a hit with our family that I thought I should share it here on my blog. Tonight, I made them with portobello mushroom steaks and carrots. What a delicious vegan meal!
Vegan Twice-Baked Potatoes
4 Idaho baking potatoes, scrubbed and dried
1/2 cup nondairy sour cream (try Tofutti brand at Tofutti.com)
3 Tbsp. margarine (Earth Balance), divided
2 Tbsp. faux bacon bits (try Bacos)
1/4 cup nondairy parmesan “cheese”
2-3 Tbsp. chives, chopped
Salt and pepper, to taste
• Preheat the oven to 450°F.
• Poke a few holes in each potato, or wrap in aluminum foil, and bake for 45 minutes, or until tender. Alternatively, they can be microwaved for 5 to 10 minutes. Allow them to cool slightly, cut open the top of each, then scoop out most of the insides of the potatoes, leaving about 1/4 inch in the shell.
• Put the scooped-out potato into a bowl, add the nondairy sour cream and 2 Tbsp. of the margarine, and mash or whip until smooth and fluffy. Stir in the faux bacon bits, nondairy parmesan, chives, salt, and pepper and then fill each potato shell with this mixture.
• Place the potatoes on a baking sheet. Melt the remaining 1 Tbsp. of margarine and brush or drizzle it over the top of each potato. Sprinkle the potatoes with paprika, and cook them in the oven for another 10 minutes until the tops are browned.
** The Morrison family made this recipe with 7 potatoes and doubled the ingredients for the scooped-out potato part. We did not use the faux bacon bits. Also, I may have added a bit more Earth Balance than suggested.