Description
A creamy garlic herb potato filling stuffed inside crispy potato skins are the perfect side dish for any night of the week. My family can’t get enough of these spuds!
Ingredients
Scale
- 4 large Russet potatoes
- 1/2 cup plant-based milk
- 2 Tbsp vegan butter
- 4 oz vegan garlic herb cheese (such as Miyoko’s)
- 1/2 tsp kosher salt, to taste
- 1/4 tsp freshly ground black pepper, to taste
- 1/4 cup chopped chives
Instructions
- Preheat the oven to 400°F.
- Prep potatoes: Using a fork, poke holes all over the potatoes. Place on a baking sheet in the oven and bake for about an hour.
- Cool: Remove the potatoes from the oven and let them cool.
- Carve potatoes: When the potatoes are cool enough to handle, slice the top of the potatoes lengthwise, all the way to the bottom but not cutting through, leaving a ¼-inch border of flesh around the skin.
- Make the filling: Into a mixing bowl, scoop out the flesh from the insides and tops of the potatoes. Add the milk, butter and cheese. Using a potato masher or fork, mash the mixture together until creamy. Season with salt and pepper.
- Bake: Spoon the filling into each potato, forming mounds on top. Place back on the baking sheet and place in the oven for 10-15 minutes until slightly golden.
- Serve: Sprinkle with the chives to serve.
Notes
-
Spoiler Alert: Vegan Twice-Baked Garlic Herb Potatoes are best eaten when served.
- Prep Time: 5 minutes
- Cook Time: 90 minutes
- Category: American
- Method: Oven
- Cuisine: American