Double-Stuffed Vegan Potatoes

Ingredients

• Vegan Sour Cream:
• 1 cup cashews
• 1 lemon, juiced
• ½ teaspoon salt
• 3 large baking (russet) potatoes
• ¼ cup chopped fresh chives
• ¼ cup almond milk
• 2 tablespoons fake bacon bits
• 2 tablespoons margarine (such as Earth Balance®)
• 1 teaspoon minced garlic
• salt and freshly ground black pepper to taste

Step 1

Soak the cashews in water for at least 4 hours, or even overnight if you have the time. Once they’re soft, drain them and toss them into a food processor along with lemon juice, nutritional yeast, and salt. Blend everything until it turns into a smooth, creamy vegan sour cream. Pop it in the fridge while you get the rest ready.

Step 2

Wash the potatoes and give them a few pokes with a fork. Place them on a microwave-safe plate and cook on high for about 12 to 14 minutes, flipping them halfway through. When they’re tender, let them cool for about 15 minutes so they’re easier to handle.

Step 3

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Cut the potatoes in half lengthwise and carefully scoop out the insides, making sure to keep the skins intact. Put the scooped potato flesh into a big bowl, then add the vegan sour cream, chopped chives, almond milk, fake bacon bits, margarine, minced garlic, salt, and pepper. Mix it all together until it’s well combined.

Step 4

Spoon this mixture back into the potato skins, piling it up nice and high. Sprinkle a little paprika on top for some color and extra flavor. Bake the potatoes in the oven for about 30 minutes or until they’re golden and heated through. Enjoy!