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The Best Twice-Baked Potatoes

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Ingredients

  • 4 russet potatoes
  • 3 tablespoons vegan butter
  • 1/4 sweet onion diced (1/4 cup)
  • 1/2 red bell pepper diced (1/4 cup)
  • 1/2 green bell pepper diced (1/4 cup)
  • 1 1/2 cups shredded Daiya
  • Vegan cheddar cheese shreds
  • 6 ounces Tofutti Better Than Sour Cream
  • Salt and pepper to taste
  • 1/2 teaspoon garlic powder
  • 1 1/2 ounces Daiya Cheddar Style Block grated
  • 1 tablespoon chopped chives optional

Instructions

  • Preheat an oven to 400°F. Pierce the potatoes with a fork several times. Transfer them to the oven and bake for 1 hour. Cut them in half lengthwise and let cool for 10 minutes.
  • While they are baking, melt 2 tablespoons of the vegan butter in a saute pan over medium heat. Add the onion and cook, stirring frequently, until it just starts to brown, about 6 minutes. Add the bell pepper and cook, stirring frequently, for another 4 to 5 minutes. Remove from the heat and set aside.
  • Scoop out most of the potato flesh into a mixing bowl. Combine this with the onion-pepper mix, melted Earth Balance from the saute pan, the grated Daiya, the Better Than Sour Cream, and the salt and pepper, mixing well.
  • Line a large baking sheet with foil. Place the potato skins scooped-outside-down onto the baking sheet. In a small pan, melt the remaining 1 tablespoon of Earth Balance and brush it onto the potato skins. Sprinkle salt, pepper, and garlic powder on them. Flip them over and fill with the potato/Daiya/onion-pepper mix. Top each potato with the grated Daiya.
  • Bake for 15 to 20 minutes.
  • Garnish each potato with chopped chives, if using.

Notes

Reprinted from Living the Farm Sanctuary Life by Gene Baur with Gene Stone. © 2015 by Gene Baur. Photographs © 2015 by Rodale Inc. By Permission of Rodale Books. Available wherever books are sold.