- 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
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.
Allow to cool a bit. Then slice in half length-wise.
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.
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.
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
Add the steamed golden potatoes plus all remaining ingredients to a blender or food processor.
Blend until smooth.
Turn your oven on to broil.
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.)
Place the potatoes on a baking sheet.
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!
Allow to cool and top with your favorite toppings, such as cashew cream, scallions, salsa, avocado, etc.