Cheesy Twice-Baked Potatoes



Ingredients

    For the baked potatoes:
  • 8 large russet potatoes, scrubbed
  • 2 T olive oil, divided
  • 1/4 t salt

    • For the cheddar cheese sauce:

  • 1/3 c vegan margarine
  • 1/4 c chopped onion
  • 1 c chopped potatoes, peeled
  • 1/4 c chopped carrots
  • 1/2 t minced garlic
  • 1 t smoked paprika
  • 1 t salt
  • 1 c water
  • 1/4 c raw cashews
  • 1/8 t Dijon mustard
  • 1 T fresh lemon juice

    • For the cashew sour cream:

  • 1 c raw cashews
  • 1 c water
  • 2 T miso
  • 4 t white wine vinegar

    • For the mashed potato filling:

  • 1/4 c vegan margarine
  • 3/4 c unsweetened non-dairy milk
  • 1 t salt
  • 1 t freshly ground black pepper, plus more for garnish
  • 6 scallions, thinly sliced, divided

Directions

Preheat oven to 375 degrees. On a sheet pan, place potatoes and rub with 1 tablespoon oil and salt. Pierce each potato several times with a fork. Bake for 70 minutes until soft.

For the cheddar cheese sauce, in a sauté pan over medium heat, add margarine and onion and cook for 5 minutes. Add potatoes, carrots, garlic, paprika, and salt and sauté for 5 minutes. Add water and bring to a boil. Cover pan and simmer for 20 minutes, or until vegetables are very soft. In a dry blender, process cashews into a fine powder. Add mustard, lemon juice, and potato mixture. Process until cheese sauce is smooth and set aside.

For the cashew sour cream, in a blender or food processor, blend cashews, water, miso, and vinegar until completely smooth.

Remove baked potatoes from oven and cut in half, lengthwise. Using a spoon, carefully scoop out potato from skins, leaving 1/4″ layer of potato. Brush potato shells with remaining olive oil and return to preheated oven for 15 minutes.

For the mashed potato filling, in a medium bowl, mash potato filling with margarine, non-dairy milk, salt, and pepper. Fold in half the cheese sauce, half the sour cream, and half the scallions. Fill each baked potato skin with mashed potato mixture. Top with a dollop of cheese sauce and a drizzle of sour cream. Garnish with remaining scallions and pepper as desired. Bake loaded potato skins for 15 minutes, until thoroughly heated and tops are browned. Serve warm.