twice baked potatoes
Print recipe | Serves | 6 |
| Prep time | 15 minutes |
| Cook time | 1 hour, 20 minutes |
| Total time | 1 hour, 35 minutes |
| Dietary | Gluten Free, Vegan, Vegetarian |
| Meal type | Lunch, Side Dish, Starter |
| Misc | Freezable, Pre-preparable |
Ingredients
- 6 russet potatoes, scrubbed
- 1/2 bunch green onion, chopped
- 1 c. shredded non-dairy cheese (or you can use regular cheese if you can tolerate it)
- 1/2 - 1c. non-dairy sour cream (or you can use regular if you can tolerate it or alternately add this much chicken or vegetable stock)
- 1/2 lb. bacon, cooked crisp (you can use vegan bacon bits too)
- salt & pepper to taste
Directions
| 1. | Preheat oven to 450 degrees. | |
| 2. | Scrub potatoes, poke holes deep into potato and wrap in aluminum foil. Bake for about 1 hour or until potato flesh is cooked through. | |
| 3. | Remove potatoes from oven. Cut the tops off of the potatoes (careful, they'll be hot!) and scoop insides out of the potato, leaving enough skin & potato to allow the skins to retain their shape. | |
| 4. | Put scooped-out potato into a large bowl; mix remaining ingredients into the potatoes and spoon back into the potato skins. | |
| 5. | At this point you can wrap the potatoes up and freeze them for future use or you can bake them at 350 degrees until the tops are lightly browned, about 20 minutes. |
