Cheesy Twice-baked Potatoes From Vegnews

Total Time: 2 hrs Preparation Time: 20 mins Cook Time: 1 hr 40 mins

Ingredients

• Servings: 8
• 8 large russet potatoes
• 2 tablespoons olive oil, divided
• 1/4 teaspoon salt
• 1/3 cup vegan margarine
• 1/4 cup onion, chopped
• 1 cup potato, peeled and chopped
• 1/4 cup carrot, chopped
• 1/2 teaspoon garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 cup water
• 1/4 cup raw cashews
• 1/8 teaspoon dijon mustard
• 1 tablespoon lemon juice
• 1 cup raw cashews
• 1 cup water
• 2 tablespoons miso
• 4 teaspoons wine vinegar
• 1/4 cup vegan margarine
• 3/4 cup almond milk
• 1 teaspoon salt
• 1 teaspoon pepper
• 6 scallions, thinly sliced, divided

Recipe

• 1 preheat oven to 375.
• 2 place potatoes on a sheet pan. rub with 1 t oil and salt. pierce with fork and bake 70 minutes until soft.
• 3 for the cheese sauce, saute onion in margarine over medium heat for 5 minutes.
• 4 add potatoes, carrots, garlic, paprika and salt and saute for 5 minutes.
• 5 add water and bring to a boil.
• 6 cover and simmer 20 minutes, until vegetables are very soft.
• 7 in a dry blender, process cashews into fine powder.
• 8 add mustard, lemon juice, and potato mixture. process until smooth. set aside.
• 9 for the cashew sour cream, in a blender, blend cashews, water, miso, and vinegar until smooth.
• 10 when potatoes are soft, remove from oven and cut in half lengthwise. carefully scoop out potato from skins, living about 1/4-inch layer of potato.
• 11 brush potato shells with remaining oil and return to oven for 15 minutes.
• 12 for mashed potato filling, mash potato with margarine, almond milk, salt and pepper.
• 13 fold in half of the cheese sauce, half of the sour cream and half of the scallions.
• 14 fill each potato shell with mashed potato mixture. top with a dollop of cheese sauce and a drizzle of sour cream. garnish with remaining scallions.
• 15 bake loaded potatoes for 15 minutes until thoroughly heated and tops are browned. serve warm.