Vegan Twice-Baked Potatoes

Vegan Twice-Baked Potatoes -- Epicurean VeganI 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 Tofutti sour cream (my suggested amount)
1 Tbs Earth Balance
1/8-1/4 C Daiya cheddar cheese shreds
Dash or two of garlic salt
Dash (or several) of veggie (TVP-based) bacon bits
(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.

Vegan Twice-Baked Potatoes -- Epicurean Vegan

 Transfer to a bowl and add the other ingredients, except the paprika. Mix together thoroughly.

Vegan Twice-Baked Potatoes -- Epicurean Vegan

Fill each potato skin evenly with the filling.

Vegan Twice-Baked Potatoes -- Epicurean Vegan

Bake for 12-15 minutes. If you want to brown the top, place under the broiler for a minute or two. Enjoy!