Twice Baked Potatoes or Stuffed Potatoes

If you are like me – you like potatoes fixed every which way. Here is one potato I fixed the other day after trying vegan sour cream for the first time. (It was pretty good actually!)

So this is a pretty standard potato but its a good idea for a quick dinner that is filling & will satisfy your craving for a good spud.

Ingredients:
-3 baking potatoes (medium size)
-3-6 Tbs vegan sour cream (I used Tofutti) the amount depends on your taste
-a few Tbs of finely chopped bell pepper ( I used red & green)
– almost 1/4 c chopped broccoli
– a few Tbs shredded carrots
– pinch of herbs ( I used a freeze dried blend of onion, dill, chive, garlic, parsley)
-1-2 Tbs vegan butter
– Daiya vegan cheese- optional (I didn’t use this in mine)
– pinch of veggie stock powder – optional
– salt & pepper to taste

Directions-
-scrub potatoes clean & pokes holes all around each potato with a fork.
-put on a plate and cover with a ceramic bowl & microwave for 10 minutes (unless you have time to bake them)
-allow to cool then cut the potatoes in half long ways.
-gently scoop out most of the inside of the potatoes making a mini bowl- reserving the scooped potato in another bowl.
– set scooped skins aside
-put the rest of the ingredients into the bowl with the scooped potatoes and mix until well combined
– put the filling into each of the potatoes then sprinkle the top with paprika for extra color
– bake covered @ 350 degrees F for 20-30 mins then remove the cover & allow to brown for 10-20 mins or just until golden on top.
– garnish with sour cream, vegan “bac-on” bits, chives, etc.