Ingredients
-
-
8
-
2
-
1/4
-
-
1/3
-
1/4
-
1
-
1/4
-
1/2
-
1
-
1
-
1
-
1/4
-
1/8
Directions
Cheesy Twice-Baked Potatoes from Vegnews, Delicious vegan take on an old standard From the April 2012 issue of VegNews , Delicious vegan take on an old standard From the April 2012 issue of VegNews
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Steps
|
1
Done
|
Preheat Oven to 375. |
|
2
Done
|
Place Potatoes on a Sheet Pan. Rub With 1 T Oil and Salt. Pierce With Fork and Bake 70 Minutes Until Soft. |
|
3
Done
|
For the Cheese Sauce, Saute Onion in Margarine Over Medium Heat For 5 Minutes. |
|
4
Done
|
Add Potatoes, Carrots, Garlic, Paprika and Salt and Saute For 5 Minutes. |
|
5
Done
|
Add Water and Bring to a Boil. |
|
6
Done
|
Cover and Simmer 20 Minutes, Until Vegetables Are Very Soft. |
|
7
Done
|
in a Dry Blender, Process Cashews Into Fine Powder. |
|
8
Done
|
Add Mustard, Lemon Juice, and Potato Mixture. Process Until Smooth. Set Aside. |
|
9
Done
|
For the Cashew Sour Cream, in a Blender, Blend Cashews, Water, Miso, and Vinegar Until Smooth. |
|
10
Done
|
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
Done
|
Brush Potato Shells With Remaining Oil and Return to Oven For 15 Minutes. |
|
12
Done
|
For Mashed Potato Filling, Mash Potato With Margarine, Almond Milk, Salt and Pepper. |
|
13
Done
|
Fold in Half of the Cheese Sauce, Half of the Sour Cream and Half of the Scallions. |
|
14
Done
|
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
Done
|
Bake Loaded Potatoes For 15 Minutes Until Thoroughly Heated and Tops Are Browned. Serve Warm. |
