Vegan Potatoes Loaded with Double Filling

Ingredients 0/11

Step 1

Soak the cashews in water for at least 4 hours, or even overnight if you have the time. Once they’re soft, drain them and toss them into a blender along with lemon juice, nutritional yeast, and salt. Blend everything until you get a smooth, creamy vegan sour cream. Pop it in the fridge to chill while you prep the potatoes.

Step 2

Give your potatoes a good wash and dry, then poke them a few times with a fork. Place them on a microwave-safe plate and cook on high for about 12 to 14 minutes, turning them over halfway through. They should be tender when you poke them. Let them cool for around 15 minutes so they’re easier to handle.

Step 3

Heat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Cut the potatoes in half and carefully scoop out the inside, being gentle so the skins don’t tear. Put the scooped potato flesh into a big bowl and set the skins on your baking sheet.

Step 4

Add the vegan sour cream, chopped chives, almond milk, vegan bacon bits, margarine, minced garlic, salt, and pepper to the potato flesh. Mix it all up until it’s well combined and creamy. Spoon this filling back into the potato skins, piling it up nicely, then sprinkle a little paprika on top for color and flavor.

Step 5

Bake the filled potatoes in the oven for about 30 minutes, or until they’re golden and slightly crispy on top. Serve warm and enjoy!