I love twice baked potatoes. My best friend is the first person who made me a homemade version. And that wasn’t even close to vegan, but it did taste rather cheesy and good. I wanted to make something that reached close to that level of creaminess. I’m here to say: I’m not there yet. I thought these were a little *meh* but my husband LOVED them. LOVED. So, maybe you will, too!
Twice Baked Potatoes (makes 8 servings):
- 4 russet potatoes, skins on
- 1/2 of a cauliflower, roasted
- 1/4 cup silken tofu (Mori Nu)
- 1/3 cup teese cheddar style (or whatever vegan cheese you like)
- 2 T earth balance buttery spread
- 1/4 cup chives
- 2 T italian parsley
- 2 T fake bacon bits (see Happy Herbivore)
- 1/4 to 1/2 cup unmilk
- salt and pepper to taste
First, wash and wrap your potatoes in tinfoil. Bake at 400 degrees for about an hour, or until they are soft. Remove from oven and add the cauliflower, roasting it while your potatoes cool. The cauliflower should take about 20 minutes, it doesn’t need to be completely mushy, but mostly very soft.
Now, slice your potatoes in half, and spoon out the insides until you make little potato boats. Add your mashed potatoes, cauliflower, silken tofu, and buttery spread to your food processor. Mix until fairly smooth. Add the unmilk in portions until you get the smooth consistency you are looking for (a little creamier than mashed potatoes). Now, add half the teese, salt and pepper, parsley and chives and pulse or mix by hand.
Spoon the potato mixture evenly in each potato skin boat, making sure they are fairly even. If they are sturdy, you can bake them on a baking sheet at 400 degrees for 15 minutes. If they are falling apart, put in a casserole dish and bake at 350 for 20-30 minutes. Five minutes before they are finished, sprinkle with the rest of the teese and your bacon bits.