Sunday, January 20, 2013

Twice-Baked New Potatoes

Enjoy these as a snack or a meal with some Tempeh Bacon crumbled on top and a big healthy salad on the side.

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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