Vegan “Cheezy” Twice Baked Potatoes
by
Ingredients
- 4-6 medium Russet potatoes
- 4 medium golden potatoes
- 1/3 cup steaming water, veggie stock, or water
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- juice of half a lemon
Instructions
Bake Russets
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Bake the Russet potatoes at 425 degrees for about 45 minutes or until soft and cooked through. Be sure to pierce the top of the potatoes with a fork, so they don’t explode in your oven.
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Allow to cool a bit. Then slice in half length-wise.
Steam Goldens
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While the Russets bake, steam the golden potatoes. Potatoes can be steamed whole or you can chop them into smaller pieces to shorten the cooking time.
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Instant Pot: Add 1/2 inch water to the pot. Place the steamer basket inside. Steam potatoes for about 13 minutes on high pressure. Allow to vent naturally.
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Stove Top: Add 1/2-1 inch water to a pot. Place steamer basket inside. Cover the pot. Steam potatoes for about 30 minutes or until soft.
Blend the “Cheezy” Potatoes
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Add the steamed golden potatoes plus all remaining ingredients to a blender or food processor.
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Blend until smooth.
Twice Bake
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Turn your oven on to broil.
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Top the Russet potatoes with the "Cheezey" potato blend. (If your cheese sauce is runny, allow it to stand until it thickens up a bit.)
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Place the potatoes on a baking sheet.
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Put the potatoes back in the oven under the broiler for a few minutes until the top starts to brown. Watch carefully as they go from brown to burnt rather quickly!
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Allow to cool and top with your favorite toppings, such as cashew cream, scallions, salsa, avocado, etc.