Preheat the oven to 350°F (180°C, or gas mark 4).

Bake the unwrapped potatoes for about 1 hour, or until fork-tender.

Remove the potatoes from the oven and increase the temperature to 450°F (230°C, or gas mark 8).

Slice the potatoes in half lengthwise.

Hollow out 8 halves, leaving about ¼ inch (6 mm) of flesh around the edge, and place the scooped-out flesh into a mixing bowl.

Completely hollow out the remaining 8 halves, placing the flesh in the bowl and discarding the skins.

Add the butter, nutritional yeast, nondairy creamer, sour cream, salt, and pepper to the potato flesh.

Mash with a hand masher or mix with a hand mixer until smooth.

Using a piping bag with a large star tip (or a sandwich bag with the corner snipped off), pipe the mashed potato mixture into mounds inside the hollowed-out potato halves.

Alternatively, spoon the mixture in and use a fork to create decorative ridges.

Place the filled potato halves back on a baking sheet and bake for 15 minutes, or until the tops are just starting to brown.

Serve warm and enjoy!