Decadent Twice-Baked Potatoes
Indulge in these rich, twice-baked potatoes with a creamy, flavorful filling! Perfect for a side dish or snack.
Equipment
- baking tray
- Large mixing bowl
- oven
- Piping bag or sandwich bag
- Star piping tip
- Fork
- Hand masher or hand mixer
Ingredients
- 8 russet potatoes
- ¼ cup 56 g nondairy butter
- ¼ cup 30 g nutritional yeast
- ½ cup 120 ml plain nondairy creamer
- 1 cup 240 g nondairy sour cream, store-bought or homemade
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Bake the potatoes, unwrapped, for about 1 hour, or until fork-tender.
- Remove from the oven and increase the oven temperature to 450°F (230°C, or gas mark 8).
- Cut the potatoes in half lengthwise.
- Hollow out 8 of the halves, leaving about ¼ inch (6 mm) of flesh around the edge.
- Place the scooped-out flesh in a mixing bowl.
- Hollow out the remaining 8 halves completely, placing the flesh in the bowl and discarding the skins.
- Combine the potato flesh, butter, yeast, creamer, sour cream, salt, and pepper and mash until smooth.
- Using a piping bag with a large star tip, pipe the mixture into the hollowed-out potato halves.
- If you don’t have a piping bag, you can spoon the mixture in and use a fork to create decorative ridges on top.
- Bake for 15 minutes, or until the tops begin to brown.
Notes & Wine Advice
Wine advice:
Pair with a light, crisp white wine like Sauvignon Blanc or Chardonnay to complement the richness of the potatoes.
Pair with a light, crisp white wine like Sauvignon Blanc or Chardonnay to complement the richness of the potatoes.
Nutrition values
Calories: 250 kcal | Carbohydrates: 42 g | Protein: 4 g | Fat: 9 g | Sugar: 2 g