I should clarify: Once nuked, once baked. This is another kid creation that The Seventh Grader took on. It was one of those nights I forced the family to fend for themselves and this is what the 13-year-old wanted. With very little instruction, he made dinner in about 20 minutes. He a genius. (He takes after me, you know). He may have gotten a little heavy handed with the Tofutti sour cream and (vegan) bacon bits, but who wouldn’t? I stole a bite and wow! He’s cooking next time!
INGREDIENTS: (He made one potato, so I’m giving you the gist–you can figure it out for more than one) 😉
1 russet potato
1/4 C vegan sour cream
1 Tbs vegan margarine
1/8 to 1/4 C vegan cheddar shreds
Dash or two of garlic salt
Dash (or several) of veggie bacon bits
Paprika
I think some chopped chives or green onions would be great, too.
DIRECTIONS:
Preheat oven to 375. Cook the tater in the microwave. (Be sure to fork it several times first). Once it’s soft, cut it in half and scoop out the innards. Be careful not to puncture the skin.
Transfer to a bowl and add the other ingredients, except the paprika. Mix together thoroughly.
Fill each potato skin evenly with the filling.
Bake for 12-15 minutes. If you want to brown the top, place under the broiler for a minute or two. Enjoy!
- 1 russet potato
- ¼ C vegan sour cream
- 1 Tbs vegan margarine
- ⅛ to ¼ C vegan cheddar shreds
- Dash or two of garlic salt
- Dash (or several) of veggie bacon bits
- Paprika
- I think some chopped chives or green onions would be great, too.
- Preheat oven to 375. Cook the tater in the microwave. (Be sure to fork it several times first). Once it's soft, cut it in half and scoop out the innards. Be careful not to puncture the skin.
- Transfer to a bowl and add the other ingredients, except the paprika. Mix together thoroughly.
- Fill each potato skin evenly with the filling.
- Bake for 12-15 minutes. If you want to brown the top, place under the broiler for a minute or two. Enjoy!
yum! My hubby wants this for dinner tonight. Off to the grocery store I go for potatoes. Alrighty then! Thanks for sharing. :o)
Yea! The kid will be thrilled that he inspired you to make them. Let me know how they turn out. 🙂
Those look so delicious!Ultimate comfort food.
Okay, these are real keepers! MAN-O-MAN were these tasty! I added broccoli on the the side and it was a very filling and fulfilling meal. I think you’re mentoring “the Kid” so well that the title of “vegan chef ” could be listed in his future resume’! 😀
Yum! What an easy recipe. I love potato anything so this is definitely going in my recipe box!
I have yet to meet a potato I didn’t like, and this one looks great! That kiddo of yours is going to grow up to be a fabulous vegan chef!
Reblogged this on Earnest Nest and commented:
This is an inspiration for my Friday (tomorrow dinner) but it is going to be way different… I am going to load, and I mean load it with as many sauteed veggies as possible, and also have simple broiled broccolli on the side. I will possibly use tempeh bacon (not sure) and instead of vegan use some greek yogurt, and a super sharp cheese (tiny amount) sprinkled on top to get browned. The veggies I will use will be carrot, bell pepper, zucchini, onion, garlic, celery (possibly some peas, or garbanzo beans. i will soak the garbanzos tonight if I decide to use them tomorrow, I am trying to avoid canned stuff now, although I have plenty to still go through and will probably still use canned stuff for some things. .. Instead of using 1 whole potato insides to fill 1/2 shell I will keep the potato % to what came out of the half shell but overload it with the sauteed veggies. I think this should be yummy served with a vinaigrette salad, and
Fantastic! Sounds delicious–the more veggies the better! And thanks for the reblog!