Vegan Twice Baked Potatoes

These two recipes were super fun for me. You see, my boyfriend the Veganaut is also a vegan, but growing up one of his comfort foods was twice baked potatoes. He has tried to replicate them a couple times and been unhappy with the result, so I agreed to try my hand at a couple different versions. While it was not what he remembered as a child, it was certainly delicious, and we will be fine tuning the recipe in the future.

Pre heat the oven to 425. Put all potatoes in (I made 2 Russet and 2 sweet potatoes) in a greased baking pan after scrubbing them and puncturing them with a fork several times.   Cook for 1 hour and 15 minutes, then remove from the oven. Then the recipes split

Sweet Potato Recipe:IMG_6013

scoop out the innards of the potatoes and mix in 1/4 cup nutritional yeast, 1/2 cup almond mild, 1 tsp salt, and 1/2 can drained black beans.

Then put the mixture back in to the skins and top with whatever you want (see below for my recommendations).

Russet Potato Recipe:
Scoop out the innards of the potatoes and blenders with 1 can drained white beans, 1/4 cup almond milk, 1 tsp garlic powder, 1/2 tsp salt, and 1 Tbsp margarine. Then scoop back in to the skins and top with whatever you want. IMG_6014
For both types of potato I did a combo of Daiya mozzarella, vegan chopped and fried bac’n, and scallions as the toppings.
Bake all the potatoes (sweet and russet) for another 20 minutes at 425.
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