Dairy-free Twice Baked Potatoes

Make your next meal extra cheezy with our vegan twice baked potato recipe. It’s a spud-tastic combo of plant-based cheeziness, classic potato goodness and a hint of green to keep you from feeling guilty.

Ingredients

1 bag Daiya Cheddar Cutting Board Style Shreds
4 russet potatoes, medium
1 1/2 cup broccoli florets, cooked
1 clove garlic, minced
1/2 tsp onion powder
salt and pepper to taste
2 tbsp vegan buttery spread of choice
1/4 cup dairy-free milk of choice
1 tbsp extra virgin olive oil

Instructions

Heat oven to 400 degrees and bake washed potatoes for 1 hour, or until soft. Remove from oven and allow the potatoes to cool.

Once potatoes are cool enough to safely handle, slice each one in half lengthwise. Scoop out the white flesh and place into a large bowl, while being careful to leave the skin intact.

Rub the potatoe skin with olive oil and place on a baking sheet.

Combine the potato flesh, the vegan buttery spread, dairy-free milk of choice, onion powder, garlic, salt and pepper. Mash until smooth.

Fold in the broccoli and 3/4 of the Daiya Cheddar Cutting Board Shreds.

Divide the filling evenly between potato skins and top with remaining shreds.

Bake for 20-25 minutes or until cheeze is melted through. Serve right away.

Tips for cooking with Daiya

95 min

Total Time

15 min

Prep Time

80 min

Cook Time