The epitome of comfort food to me is anything with cheesy potatoes. The top of my list of favorites would be a double baked potato. Tonight I wanted something a little more substantial so I went slightly crazy. But hey, my moment of insanity led to pure delight. This potato was so good!!!
Feel free to add or delete any of the ingredients after the salt, or simply stop there for a more traditional double baked potato. That’s how the little vegan prefers it. Let me know if you add something. I would love to switch it up.
Hey, if you created one you really like send us a pic and what you put in it and I will post it, giving you complete credit of course! Or if you are a blogger with your own version let me know and I’ll link to it. The email is email@example.com. Potato madness…I love it!
2 large potatoes or 4 small baked until soft
1/4 cup vegan butter
1/2 cup cashew cream
1 tbsp nutritional yeast
1 tbsp Miso
1 tbsp tomato paste
1 tbsp white balsamic vinegar
1 tbsp tamari
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp dried basil
1/2 tsp salt
1/4 tsp jalapeno powder
1/4 tsp ground pepper
1/2 cup frozen corn,defrosted
1/2 cup frozen broccoli, defrosted and chopped
1/4 cup frozen spinach, defrosted and all water squeezed out
fried onion pieces (leave out and it will be gluten-free)
vegan sour cream
vegan bacon bits
Preheat oven to 350.
Once you can handle the baked potatoes slice a thin layer off the top. Gently scoop all of the potato out of the skin into a bowl, making sure not to stick spoon through skin.
Add all ingredients up to pepper. Using the technique that you use for mashing potatoes, either a potato masher or hand mixer, mash them up so that the ingredients you have added are well incorporated into the potato. Gently mix in corn, broccoli and spinach.
Scoop mixture back into potato skins. I ended up with extra that I baked in an oven safe dish. Top each potato with fried onion pieces. Bake for 30 minutes. Serve with vegan sour cream, bacon bits and chives. Enjoy!