Twice Baked Potatoes serves 8
Twice Baked Potatoes
Turn ordinary baked potatoes into a delicious side dish.
Ingredients:
4 medium baking potatoes
1/2 cup vegan Ricotta cheese
2/3 cups plant based milk
4 tablespoons Nutritional yeast
2 tablespoons chopped chives (or green onions)
salt and pepper to taste
4 medium baking potatoes
1/2 cup vegan Ricotta cheese
2/3 cups plant based milk
4 tablespoons Nutritional yeast
2 tablespoons chopped chives (or green onions)
salt and pepper to taste
Directions:
- Pre-heat oven to 400 degrees.
- Wash potatoes, scrubbing well.
- Dry potatoes and prick them with tines of a fork.
- Wrap each potato with foil, bake for 45 minutes.
- When potatoes are cool, cut in half lengthwise.
- Scoop potato flesh out leaving about 1/4-inch of flesh around the potato skin. Reserve potato skins.
- Mash the potato flesh, Ricotta cheese, milk and chives together in a medium sized bowl.
- Mix with hand held mixer until creamy. (Add more milk if necessary.)
- Fill potato halves with mixture, top each potato half with 1/2 tablespoon Parmesan cheese.
- Arrange potato halves on baking pan and bake in a pre-heated 350° oven for 20-30 minutes.
Per potato half:
Calories 139, Fat 4.5g, Cholesterol 16mg, Sodium 167mg
Carbohydrates 17.5g, Fiber 1.2g, Sugars 1.7g, Protein 8.7g
Calories 139, Fat 4.5g, Cholesterol 16mg, Sodium 167mg
Carbohydrates 17.5g, Fiber 1.2g, Sugars 1.7g, Protein 8.7g
