Twice-Baked New
Potatoes
(Adapted from The Pioneer Woman Cooks-CB)
12 new
potatoes, scrubbed clean
2 tablespoons
olive oil
4 ounces
soy cream cheese, softened
1/2 cup
soy sour cream
1 1/2 cups
vegan cheese (I used Daiya)
2 green
onions, diced
1 garlic
clove, finely minced
salt
and pepper to taste
Preheat the oven to 375 degrees
Drizzle the potatoes with the olive oil and toss them to
coat. Roast the potatoes for 20-25
minutes, or until they are tender and the skin is slightly crisp.
Halve the potatoes, Use a spoon or small scoop to remove the
insides, leaving a small margin of potato intact. To the scooped-out potatoes,
add all the ingredients and mash until the potato mixture is totally
smooth. Adjust the salt and pepper
as needed.
Scoop the mixture into the potato shells. At this point, you
can cover and refrigerate them until dinnertime. Bake the potatoes for 20 – 25 minutes, or until golden brown
on top.
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