These Cream Cheese Twice Baked Potatoes are a new favorite and are on the top of my list when it comes to comfort food. The recipe is pretty simple and easy to make. I used a few of My Favorite Vegan Dairy Alternatives to make these and I promise you that no one will even suspect these potatoes are vegan.
Total cook time: About 60 Minutes
Makes 8 Servings
Ingredients
4 medium size russet potatoes
1small leek cleaned and chopped
4 tbs of vegan cream cheese
1 cup of plain non dairy milk
2 cups of shredded vegan cheddar
3-4 tbs of vegan butter
salt and pepper to taste
1 tbs of fresh chives chopped
1 tbs of fresh parsley chopped
Preparation:
Preheat oven to 350*
First bake your potatoes by carefully piercing each potato with a fork 3-4 times and place them onto the middle oven rack and let them bake for about 30 minutes or until they become fork tender. Once they are tender remove them from the oven and let the cool down enough to handle.
When the potatoes are cool enough to handle carefully slice them in half and use a spoon to scoop out the center of each potato, making sure to leave some of the potato in tact.
Place the potato filling into a bowl and mash with the back of a fork.
Make the leeks by placing a skillet over medium heat and add in about 1 tbs of butter and the leeks.
Cook the leeks for about 7-8 minutes while stirring occasionally.
Once the leeks are tender add them to the bowl with the potato filling.
Now add the cream cheese and 2 tbs of vegan butter to the bowl and mix until everything is combined and add salt and pepper to taste.
Now add equal amounts of the filling into each potato.
Make the cheese sauce by combining 2 cups of plain non dairy milk and the shredded cheddar cheese to a pot and place it over medium heat.
Cook while stirring occasionally for about 5 minutes or until the cheese melts. Add salt and pepper to taste.
Spoon the cheese sauce over the potatoes and bake for about 10 minutes. Then add the fresh chives and parsley.
Enjoy
Make sure you leave a little potato in tact when scooping out the center.
My son loves the flavor of leeks but doesn't always like having big pieces of them in foods so I diced these when him in mind.
This is the brand of cream cheese I always use. It's soy free and delicious.
You can't go wrong with these ingredients.
Then just stuff the potatoes with the filling.
Now it's time to make the cheese sauce. I love using the Whole Foods 365 Plant Based Cheddar Alternative.
I always use earth balance vegan butter in the red container. It's soy free and tastes delicious.
I used the same pan that I used to make the leeks because me and dishes are constantly at odds in my kitchen.
Just pour the cheese sauce on top and bake for about 10-15 minutes, then garnish with chives and parsley.
Don't let dairy get in the way of you enjoying food. There are lots of great vegan dairy alternatives out there. Make sure you checkout my list of faves.
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