Stuffed Baked Potatoes- Vegan Style! |
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Prep Time: 35 Minutes Cook Time: 60 Minutes |
Ready In: 95 Minutes Servings: 18 |
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This is one of the star recipes from our good old Uncheese Cookbook (Joanne Stepaniak). We eat them every Christmas, and only then- a really special treat for us. I hope you enjoy them! Ingredients:
6 large potatoes, scrubbed |
1/2-1 teaspoon salt |
fresh ground pepper, to taste |
1/2 cup nutritional yeast |
1/4 teaspoon tabasco sauce (optional) |
1/2-1 cup soymilk, as needed |
3 tablespoons imitation bacon bits (see note) |
1 cup scallion, sliced |
paprika, for sprinkling |
Directions:
1. About bacon bits: I like to brown a couple slices of veggie bacon and then put it in my mini-food processor to pulse into bits. But I think you can buy ones that are technically vegetarian, made of soy protein.
2. Poke the potatoes with a pointy utensil and bake at about 350-400 degrees for about an hour - it varies, but you know, till they're nice and soft inside!
3. In the meantime, chop the scallions and assemble the other ingredients,.
4. Slice the potatoes in half lengthwise and carefully scoop the out into a medium mixing bowl, leaving about 1 cm evenly around the edges. Place the scooped shells on a baking tray and set aside.
5. Mash the potato pulp and start adding soy milk, a bit at a time, just to get a nice creamy-but-not-runny consistency.
6. Add the salt, pepper, tabasco if using, bacon bits, and scallions, and mix well.
7. Spoon the filling back into the potato shells, heaping them up (again, carefully- don't worry too much if you break a skin though!).
8. Sprinkle with paprika for prettiness :-) Bake at 350 for 20-25 minutes, until golden.
9. Notes: If not browned enough when you want to eat, you can turn on the broiler for just a few minutes to finish them up.
10. These reheat well in the microwave.
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