We are nearing the end of this year’s NFL season, which means that I’m going to use each Sunday as an excuse to make nowhere near good-for-you food. Last season I featured Game Day Potato Skins, which were topped with melted vegan cheese and soy bacon bits. Yesterday, while watching the Saints beat the Falcons, I enjoyed many of the same ingredients but reworked them into a twice-baked potato.
The steps are simple—bake the potato, scoop out the filling, mix the filling with a handful of ingredients you shouldn’t indulge in too often, put the filling back in the potatoes, and bake again—and the results are delicious. By baking the mixed filling, you allow the soy cheese to melt, the flavors to combine, and the top to form a barely crunchy crust.
I am known for cutting corners when it comes to recipes, but trust me—you shouldn’t with this one. Whatever you do, don’t skip the last step of baking the potatoes again. That is the key to the recipe. Enjoy!
4 large baking potatoes
1/4 cup vegan sour cream
1/2 cup soy milk
1/4 cup shredded vegan cheddar cheese
2 Tbsp. vegan margarine
2 Tbsp. soy bacon bits
Salt and pepper, to taste
2 Tbsp. sliced chives
•Preheat the oven to 400°F. Bake the potatoes in the preheated oven for 1 hour, or until tender.
•When the potatoes are done, remove from the oven and lower the temperature to 375°F.
•Allow the potatoes to cool slightly, then cut out a wedge that is about 1/4 the size of the potato from the top. Scoop the potato filling into a bowl.
•Add the vegan sour cream, soy milk, vegan cheese, margarine, and vegan bacon bits to the potato filling and mash the filling or use a hand mixer to blend. Season with salt and pepper to taste.
•Spoon the mixture into the potato skins, top each with chives and bake for another 15 minutes.
Makes 4 servings