Michael
10-09-04, 11:12 AM
Twice-Baked Potatoes by http://www.vegcooking.com
Category: Side Dishes
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
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4 Idaho baking potatoes, scrubbed and dried
1/2 cup nondairy sour cream
3 Tbsp. margarine, divided
2 Tbsp. faux bacon bits (try Bacos)
1/4 cup nondairy parmesan “cheese”
2-3 Tbsp. chives, chopped
Salt and pepper, to taste
Paprika
Instructions:
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Preheat the oven to 450°F. Poke a few holes in each potato, or wrap in aluminum foil, and bake for 45 minutes, or until tender. Alternatively, they can be microwaved for 5 to 10 minutes. Allow them to cool slightly, cut open the top of each, then scoop out most of the insides of the potatoes, leaving about 1/4 inch in the shell.
Put the scooped-out potato into a bowl, add the nondairy sour cream and 2 Tbsp. of the margarine, and mash or whip until smooth and fluffy. Stir in the faux bacon bits, nondairy parmesan, chives, salt, and pepper and then fill each potato shell with this mixture.
Place the potatoes on a baking sheet. Melt the remaining 1 Tbsp. of margarine and brush or drizzle it over the top of each potato. Sprinkle the potatoes with paprika, and cook them in the oven for another 10 minutes until the tops are browned.
Additional comments:
-----------------------------------------------------
Makes 4 servings
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
Category: Side Dishes
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
-----------------------------------------------------
4 Idaho baking potatoes, scrubbed and dried
1/2 cup nondairy sour cream
3 Tbsp. margarine, divided
2 Tbsp. faux bacon bits (try Bacos)
1/4 cup nondairy parmesan “cheese”
2-3 Tbsp. chives, chopped
Salt and pepper, to taste
Paprika
Instructions:
-----------------------------------------------------
Preheat the oven to 450°F. Poke a few holes in each potato, or wrap in aluminum foil, and bake for 45 minutes, or until tender. Alternatively, they can be microwaved for 5 to 10 minutes. Allow them to cool slightly, cut open the top of each, then scoop out most of the insides of the potatoes, leaving about 1/4 inch in the shell.
Put the scooped-out potato into a bowl, add the nondairy sour cream and 2 Tbsp. of the margarine, and mash or whip until smooth and fluffy. Stir in the faux bacon bits, nondairy parmesan, chives, salt, and pepper and then fill each potato shell with this mixture.
Place the potatoes on a baking sheet. Melt the remaining 1 Tbsp. of margarine and brush or drizzle it over the top of each potato. Sprinkle the potatoes with paprika, and cook them in the oven for another 10 minutes until the tops are browned.
Additional comments:
-----------------------------------------------------
Makes 4 servings
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.