This vegan version of the classic side dish is delicious and easy to make.
Add to Shopping List
This recipe has been added to your Shopping List
- 4 potatoes (medium sized, pierced)
- 1/4 C soy milk
- 1/3 C cheddar cheese (soy) (shredded)
- 1 green onion (sliced)
- 2 garlic cloves (minced)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
Bake the potatoes at 350 degrees for 50 to 60 minutes or until tender when pierced with a fork; allow to cool and cut into half lengthwise. Spoon out the insides of the potatoes into a large bowl, leaving 1/4 inch of the potato intact with its skin.
Mash the potatoes with a fork or potato masher; add the remaining ingredients and combine well.
Set the potato shells onto a baking sheet; fill with the potato mixture and bake for another 10 to 15 minutes or until slightly browned and set.
You can add parsley, dill, or other types of cheese to the potato filling, if desired.
Cover and store for up to one week in the refrigerator.
© Mainly Vegan LLC