Twice-Baked Potatoes
Twice-Baked Potatoes
Rich, decadent, and creamy, these twice-baked potatoes are a perfect side dish for any special occasion or just a comforting treat!
Equipment
- baking sheet
- mixing bowl
- Hand mixer or masher
- Piping bag with star tip (optional)
Ingrediënten
- 8 russet potatoes
- ¼ cup 56 g nondairy butter
- ¼ cup 30 g nutritional yeast
- ½ cup 120 ml plain nondairy creamer
- 1 cup 240 g nondairy sour cream (store-bought or homemade)
- Salt and pepper to taste
Instructies
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Bake the unwrapped potatoes for about 1 hour, or until fork-tender.
- Remove the potatoes from the oven and increase the temperature to 450°F (230°C, or gas mark 8).
- Slice the potatoes in half lengthwise.
- Hollow out 8 halves, leaving about ¼ inch (6 mm) of flesh around the edge, and place the scooped-out flesh into a mixing bowl.
- Completely hollow out the remaining 8 halves, placing the flesh in the bowl and discarding the skins.
- Add the butter, nutritional yeast, nondairy creamer, sour cream, salt, and pepper to the potato flesh.
- Mash with a hand masher or mix with a hand mixer until smooth.
- Using a piping bag with a large star tip (or a sandwich bag with the corner snipped off), pipe the mashed potato mixture into mounds inside the hollowed-out potato halves.
- Alternatively, spoon the mixture in and use a fork to create decorative ridges.
- Place the filled potato halves back on a baking sheet and bake for 15 minutes, or until the tops are just starting to brown.
- Serve warm and enjoy!
Notes / Tips / Wine Advice:
Serving Tip
Serve as a side dish for a holiday roast, grilled veggies, or even as a comforting main with a fresh green salad.Wine Advice
Pair with a light Chardonnay or sparkling wine for a touch of elegance.Nutritional Information
Calories: 225 kcal | Carbohydrates: 36 g | Protein: 4 g | Fat: 8 g | Fiber: 3 g | Sugar: 2 g | Salt: 0.8 g
