Twice Baked Potatoes Vegan Food

TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
• Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
• With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
• Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
• Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.

ULTIMATE TWICE BAKED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven for 1 hour.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
• Bake for another 15 minutes.

VEGAN TWICE-BAKED SWEET POTATOES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Pierce sweet potatoes all over with a fork. Rub 1 tablespoon sea salt into potato skins. Place on a parchment-lined baking sheet.
• Bake in the preheated oven until a sharp knife easily cuts into potatoes, 50 to 60 minutes. Remove from oven and allow to cool enough to handle, about 10 minutes. Leave the oven on; cut potatoes in half lengthwise.
• Scoop out each potato half into a large bowl, making sure to keep the outer peel/shell intact. Mash the cooked sweet potato flesh thoroughly, until smooth, then add cream cheese, butter, brown sugar, 1 teaspoon salt, pepper, cinnamon, 1/8 teaspoon nutmeg, and ginger. Mix completely. Spoon filling into each potato skin. Place filled skins back onto the parchment-lined pan. Sprinkle with panko bread crumbs. Cut vegan Cheddar into strips and layer onto potatoes like lattice.
• Bake in the preheated oven until potatoes are just beginning to brown, 10 to 12 minutes. Remove from oven; sprinkle with parsley and green onions. Bake for an additional 3 to 5 minutes. Sprinkle with remaining nutmeg prior to serving.