These twice baked potatoes are a perfect appetizer or side dish to any meal!
Twice Baked Potatoes
Servings
4
servingsPrep time
15
minutesCooking time
30
minutesIngredients
10 precooked Yukon gold potatoes
2 teaspoons granulated garlic
2 teaspoons granulated onion
2 teaspoons dried chives
¼ teaspoon turmeric
¼ teaspoon black pepper
3 to 4 tablespoons nutritional yeast
2 teaspoons dijon or stone ground mustard
2 or 3 tablespoons soymilk
- Breadcrumb Topping
a couple slices of Ezekiel bread
garlic powder, onion powder, dried herbs, and nutritional yeast to taste
Directions
- For the breadcrumb topping, toast the bread and allow it to cool. Blend in a food processor or high powered blender. Mix in as much nutritional yeast, dried herbs, garlic and onion powder as you like. Set aside for later.*
- Preheat oven to 375 degrees Fahrenheit.
- Cut potatoes in half and scoop out the middle, leave about a quarter of an inch of the potato. Set the potato “shells” aside, and add the flesh to a mixing bowl.
- Add all the other ingredients to the mixing bowl with the potato flesh and mash and mix well with a fork. Add as much soymilk as needed to get a smooth, but still thick mixture.
- Lay the potato shells out on a silicone or parchment-lined baking sheet with the cavities facing up. Then add the potato filling back in. They will be just slightly mounded over the top.
- Sprinkle a little bit of the breadcrumb topping on each potato.
- Bake for about 30 minutes until golden brown on top.
- Serve immediately garnished with fresh herbs and hot sauce or any other condiment you like. Or store in the fridge for up to 4 days. Leftovers are great cold or reheated.
Recipe Video
Notes
- For the topping, I like to make large batches and keep on hand in a jar in the freezer. It can be used for topping casseroles, potatoes, salads, and more!
If you like this recipe, you may also like these other appetizers.
