Vegan twice baked potatoes with spring onions
There's a lot of room for interpretation with this recipe. While I use Oatly brand Greek style yoghurt, you can also use their creme fraiche or another non dairy sour cream brand. You can also mix your favourite plant based cheese into the mash, or even use fermented tofu. Just avoid adding too many wet ingredients or the potatoes won't stay crispy.
Ingredients
- 2 medium sized baking potatoes
- 2 tablespoons vegan butter preferably in solid block form, such as Naturli or Flora
- ½ tablespoon minced garlic
- ¼ cup chopped spring onions
- 3-4 tablespoons Oatly Greek yoghurt make sure whatever yoghurt you use doesn't contain sugar or flavourings like vanilla
- 3 tablespoons nutritional yeast
- 1 tablespoon dark miso
- ¼-½ teaspoon salt
- vegan cheese, plant based bacon, extra spring onions, for topping all optional
Instructions
- Pierce the skin of the potatoes about a dozen times with a fork or sharp knife and bake the potatoes at 200℃ for about an hour, or until a knife slides in without resistance. Remove the potatoes from the oven and cut each one in half. Allow to cool for a few minutes.
- While the potatoes are cooling, melt the butter in a pan and fry the garlic for 3-5 minutes on medium-low, stirring regularly, until golden but not burnt. Scrape into a large bowl with a silicone spatula.
- When the potatoes are cool enough to handle, carefully spoon the fluffy interior into the bowl with the butter. Leave around half a centimetre, or ¼ inch of the potato still stuck to the skin. Mash the potato.
- Add the spring onions, yoghurt, nutritional yeast, miso, and ¼ teaspoon of salt. Mix through and taste for salt. You can add more to suit your taste.
- Fill the potato skin shells with the mash, return to the oven, and bake for 20-30 minutes, or until crispy and browned.If you want additional toppings such as cheese, top your stuffed potato halves before the second bake.
- Serve immediately for best texture.