Name: Creamy Vegan Double Stuffed Potatoes
Prep time: 30 min
Cook time: 45 min
Total time: 5 h 30 min
Yield: 3
Cuisine: US
Ingredients: 1 cup raw cashews; Water (for soaking); 1 lemon, juiced; 1 tablespoon nutritional yeast; 0.5 teaspoon salt; 3 large russet potatoes, suitable for baking; 0.25 cup fresh chives, finely chopped; 0.25 cup unsweetened almond milk; 2 tablespoons vegan bacon bits; 2 tablespoons vegan butter (such as Miyoko's Kitchen Cultured Vegan Butter); 1 teaspoon minced garlic; Salt and freshly ground black pepper, to taste; 1 pinch smoked paprika, or to taste

Indulge in the ultimate comfort food with these decadently loaded baked potatoes, completely reimagined with plant-based ingredients for a guilt-free and utterly satisfying experience.

Follow The Directions

01

Step

Soak the Cashews: Place cashews in a bowl and cover with water. Let them soak for at least 4 hours, or preferably overnight, to soften. (Soaking time: 4-8 hours)

02

Step

Prepare Vegan Sour Cream: Drain the soaked cashews. Combine them in a food processor or high-powered blender with lemon juice, nutritional yeast, and salt. Blend until completely smooth and creamy, scraping down the sides as needed. Refrigerate to allow flavors to meld. (Preparation time: 10 minutes)

03

Step

Cook the Potatoes: Wash and dry the potatoes. Prick them several times with a fork. Microwave on high power until tender, about 12-14 minutes, flipping halfway through. Let cool slightly before handling, about 15 minutes. (Cooking time: 25-30 minutes)

04

Step

Preheat Oven: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup. (Preparation time: 5 minutes)

05

Step

Stuff the Potatoes: Slice the cooked potatoes in half lengthwise. Gently scoop out the potato flesh, being careful not to tear the skins. Transfer the flesh to a large bowl. Place the empty potato skins on the prepared baking sheet. (Preparation time: 10 minutes)

06

Step

Mix and Fill: To the bowl with the potato flesh, add the vegan sour cream, chives, almond milk, vegan bacon bits, vegan butter, garlic, salt, and pepper. Mix well to combine. Generously fill each potato skin with the mixture, mounding it up high. Sprinkle the tops with smoked paprika. (Preparation time: 15 minutes)

07

Step

Bake: Bake in the preheated oven until the potatoes are heated through and the tops are lightly browned, about 30 minutes. (Baking time: 30 minutes)

For extra flavor, roast a head of garlic and add a few cloves to the potato filling. This adds a depth of sweetness that complements the other flavors.
If you don't have time to soak the cashews overnight, you can quick-soak them by boiling them in water for 15 minutes, then draining and rinsing them.
Feel free to customize the fillings with your favorite toppings, such as chopped green onions, diced tomatoes, or a sprinkle of vegan cheese.