Vegan Stuffed Potatoes with Extra Filling

Ingredients

• Vegan Sour Cream:
• water to cover
• 1 lemon, juiced
• 1 tablespoon nutritional yeast
• ½ teaspoon salt
• 3 large baking (russet) potatoes
• ¼ cup chopped fresh chives
• ¼ cup almond milk
• 2 tablespoons fake bacon bits
• 1 teaspoon minced garlic
• 1 pinch paprika, or 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 pop them into a blender with lemon juice, nutritional yeast, and a pinch of salt. Blend everything until it’s smooth and creamy—this will be your vegan sour cream. Keep it in the fridge until you need it.

Step 2

Wash and dry your potatoes, then poke them a few times with a fork. Place them on a microwave-safe plate and cook on high for about 12 to 14 minutes, turning them halfway through. They should be tender when done. Let them cool for about 15 minutes so they’re easier to handle.

Step 3

Heat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Cut each potato in half lengthwise and carefully scoop out the flesh, keeping the skins intact. Put the scooped potato into a big bowl and add the vegan sour cream, chopped chives, almond milk, fake bacon bits, margarine, garlic, salt, and pepper. Mix everything well until it’s creamy and flavorful.

Step 4

Spoon the filling back into the potato skins, piling it up generously. Sprinkle a little paprika on top for color and extra flavor. Bake the stuffed potatoes for about 30 minutes, until the tops are lightly browned and everything is heated through. Enjoy!