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This twist on a classic recipe demonstrates the flexibility of vegan dairy substitute products. Everyone loves the creamy texture and the tangy flavor of these stuffed potatoes.
Ingredients
- 6 Baking potatoes
- 1 bunch Fresh raw spinach, chopped
- 1/4 cup Soy milk
- 3/4 cup Vegan cheddar cheese, grated
- 1/2 cup Vegan sour cream (do not substitute yogurt)
- 1 tbsp Dried basil leaf
- 1/2 tsp Garlic powder
- 1 Tomato, chopped
- Salt & freshly ground black pepper to taste
Instructions
- Wash the potatoes well, poke them deeply with a fork, and bake them at 400 degrees for one hour.
- Cut the potatoes in half the long way, and scoop the flesh out of the skins into a large mixing bowl.
- Add the spinach, milk, salt, pepper, sour cream, and spices.
- Mix everything well (an electric mixer works best).
- Adjust the spicing to your taste and stir in 1/2 cup of the cheese.
- Scoop the mixture back into the potato skins. You want them to be full, but not overflowing.
- Place the filled skins on a non-greased cookie sheet.
- Sprinkle each potato half with the remaining cheese and the chopped tomato.
- Bake at 400 degrees for 15 minutes.
Tips
- You can substitute a head of cooked broccoli for the spinach. Just chop it and steam it for 6 to 8 minutes.
- We recommend Tofutti Better than Sour Cream as the vegan sour cream substitute. It has the best flavor and texture of the brands we've tried.
Serves: 6 (as a meal) to 12 (as a side-dish)
Preparation time: 25 minutes of preparation and 1 1/4 hours total baking time.
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