Twice-Baked Potatoes Are A Delicious Side Dish Or Casual Lunch. They Are Easy To Make Dairy or Parve
Twice-Baked Potatoes
Everyone loves Twice-Baked Potatoes and they couldn’t be easier to make. They do require a little advanced planning, as do all baked potatoes. You can microwave the potatoes to save time, but I like the crunchy crust you can only get in the oven. Since a lot of the time is baking, these are good candidates for my beloved “Walk-Away Cooking” collection. You can make a batch and eat them all week or use them in lunches. Because they are parve, they are an excellent side dish to any meal.
How do I make a dairy version?
You can easily substitute dairy sour cream and unsalted butter for the vegan products used in the recipe.
Can I make Twice-Baked potatoes ahead of time?
Yes. Prepare and fill the potatoes and refrigerate for up to 5 days. When you are ready to serve them, preheat oven to 350 degrees and bake potatoes for 20 minutes. If you are making a dairy version and would like to add a cheese topping, bake for 10 minutes, top with cheese, then bake 10 minutes more
Can I use the microwave to reheat these potatoes?
Yes. Put a little bit of butter or non-dairy spread and heat the potatoes on a microwave-safe plate. Microwave on high for 5 minutes. Rotate potatoes and microwave for an additional 5 minutes. Let stand 2 minutes before serving.
What else can I put in the filling?
We like to add 1/2 cup of chopped spinach to the recipe. You can also top them with your favorite bagel seasonings: poppy seeds, onion flakes, garlic flakes or all of them together
Bellemain Heavy Duty Aluminum Half Sheet Pan, 18″ x 13″ x 1″
Zenlogy 12×16 Unbleached Parchment Paper Baking Sheets (100 Pcs) – Exact Fit for Your Half Sheet Pans …
Twice-Baked Potatoes
Ingredients
- 4 baking potatoes
- 2 tablespoons vegetable oil optional
- 1/4 cup non-dairy butter substitute such as Earth Balance
- 1/2 cup non-dairy sour cream such as Tofutti
- 1/4 cup chives chopped
Instructions
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Preheat oven to 425 degrees. Place rack in center of oven.
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Poke potatoes with fork. If using optional oil, rub onto the potato skin.
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Bake potatoes directly on oven rack for 50-60 minutes.
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Remove from oven and set potatoes aside into they are cool enough to handle.
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Increase oven temperature to 450 degrees.
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With a serrated knife, cut potatoes in half lengthwise and scoop flesh into medium mixing bowl. Add sour cream substitute, butter substitute and salt and pepper to taste.
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Arrange potato skins on a baking sheet. Divide the filling among the skins, piling it high,
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Bake potatoes on the baking sheet for 20-25 minutes until the filling is puffy and browned.
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