Twice-baked Potatoes
- 4 large baking potatoes
- salt and freshly ground black pepper to taste
- ⅓ c. nutritional yeast flakes (optional, gives the potatoes a “cheesy” flavor)
- 1 T dried onion flakes
- 1 t. granulated garlic
- 1 t. dried chives
- 1 t. dried parsley
- large pinch cayenne
- ½ c. soymilk diluted with ½ c. water (more or less as needed)
- 2 T vegan “bacon” bits (optional)
- 1 small (4 oz) can sliced mushrooms (optional)
- Paprika to sprinkle on top
Bake potatoes at 400°F until flesh is soft. Slice each potato in half lengthwise and scoop out the flesh into a large bowl, taking care not to damage the skins. Add salt, pepper, nutritional yeast (if using), onion flakes, garlic, chives, parsley, and cayenne. Stir in diluted soymilk and mash, adding just enough liquid to make a smooth mixture. Gently fold in “bacon” bits and mushrooms (if using).
Fill the reserved potato skins with the mashed potato mixture and sprinkle with paprika. Place filled skins on a baking sheet and put them back in the oven for 20 minutes until hot. You may wish to switch on the broiler during the last 5 minutes for crispy golden tops.
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