This vegan version of the classic side dish is delicious and easy to make.
Servings |
minutes
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Calories | Cholesterol | Sat Fat | Carbs |
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55 | 0mg | 0.1g | 11g |
Recipe Footprint (for Recipe's Default # of Servings)
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.63 | Water saved (gallons) [animal consumption only] |
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2.5 | Manure (pounds) not deposited into the environment |
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2.8 | Grains / feed (pounds) not consumed by animals |
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6.2 | Methane (gallons) not created by animals |
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75.3 | CO2 (pounds) not released into the atmosphere |
Recipe Chef | Pamela Kurp |
Prep Time | 1 hour |
Cook Time | 75 minutes |
Ingredients
- 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
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- 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.
Recipe Notes
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.
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