How to Make Vegan Double-Stuffed Potatoes - A Step-by-Step Guide

Are you looking for a delicious and satisfying vegan recipe that will leave you feeling full and nourished? Look no further than these Vegan Double-Stuffed Potatoes! This recipe takes the classic comfort food of stuffed potatoes and gives it a healthier, plant-based twist that is sure to please even the most die-hard meat eaters.

These Vegan Double-Stuffed Potatoes are not only delicious but also incredibly versatile. You can customize the filling to your liking, using whatever vegeta...

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Ingredients

  • 1 cup cashews
  • water to cover
  • 1 lemon, juiced
  • 1 tablespoon nutritional yeast
  • ½ teaspoon salt
  • 3 large baking (russet) potatoes
  • ¼ cup chopped fresh chives
  • ¼ cup almond milk
  • 2 tablespoons fake bacon bits
  • 2 tablespoons margarine (such as Earth Balance®)
  • 1 teaspoon minced garlic
  • salt and freshly ground black pepper to taste
  • 1 pinch paprika, or to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Additional Time: 4 hrs 15 mins
  • Total Time: 5 hrs 30 mins
  • Servings: 3
  • Yield: 3 baked potatoes

  • Place cashews in a bowl and cover with water. Soak for a minimum of 4 hours to overnight. Drain.
  • Combine cashews, lemon juice, nutritional yeast, and salt in the bowl of a food processor or a high-powered blender. Blend vegan sour cream until smooth and creamy. Refrigerate until ready to use.
  • Wash and dry potatoes. Prick several times with a fork and place on a microwave-safe plate. Cook on full power in the microwave until tender, 12 to 14 minutes, turning over once halfway through cooking. Cool for 15 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Cut cooked potatoes in half. Scoop out flesh without tearing the potato skin. Transfer flesh to a large bowl and place potato skins on the prepared baking sheet. Add vegan sour cream, chives, almond milk, fake bacon bits, margarine, garlic, salt, and pepper to the bowl with the potato flesh. Fill each potato skin with the mixture and mound it up high. Sprinkle with paprika.
  • Bake in the preheated oven until lightly browned, about 30 minutes.
  • Nutrition

    606 cal.

    • Total Fat: 26g
    • Saturated Fat: 5g
    • Sodium: 884mg
    • Total Carbohydrate: 84g
    • Dietary Fiber: 12g
    • Total Sugars: 6g
    • Protein: 17g
    • Vitamin C: 104mg
    • Calcium: 113mg
    • Iron: 6mg
    • Potassium: 1916mg