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Twice Baked Potatoes Plant-based recipe. This recipe also works with dairy ingredients.
Ingredients:
4 russet potatoes
½ cup vegan sour cream
½ cup salted butter
¼ cup unsweetened plain plant-based
milk such as oat, almond or coconut
½ tsp salt
½ tsp pepper
Vegan cheddar cheese
Chives (optional garnish)
Sautéed mushrooms (optional):
1 package mushrooms, thinly sliced
1-2 Tbsp cooking oil such as grapeseed
Pinch of salt
1–2 Tbsp soy sauce
Preparation:
1. PREPARE POTATOES: Preheat oven to
350. Wash potatoes and wrap in foil.
Place on a baking sheet and bake for
60-120 minutes. When finished, pota-toes
will be slightly soft. To test, gently
squeeze while wearing an oven mitt,
or carefully unwrap and pierce with
a fork. The fork should enter and exit
easily. Let potatoes cool until you can
comfortably handle them.
2. PREPARE MUSHROOMS (OPTIONAL):
Clean and thinly slice mushrooms.
Sauté on medium heat in a little
cooking oil. Add a pinch of salt. When
mushrooms release juices, add soy
sauce and sauté for 2-3 more minutes
until mushrooms reabsorb most of the
sauce. Remove from heat and set aside.
3. SCOOP POTATOES: Cut potatoes in half
lengthwise. Scoop out the insides with
a spoon, starting from the middle and
working toward the edges. Leave a
small layer of potato on the skin to hold
the shape. Add insides to a large mixing
bowl with butter.
4. SEASON POTATOES: Using a hand mixer
or potato masher, mix with butter, sour
cream, plant milk, salt and pepper.
Taste and season until potatoes have
desired flavor. Be careful not to overmix
or potatoes will become gluey.
5. FINISH POTATOES: Place potato mixture
back into skin and top with sautéed
mushrooms and cheese. Bake covered
for 15 minutes or until cheese melts.
Garnish with chives and enjoy!
A PLAIN, STARCHY POTATO TRANSFORMS
INTO A LUSCIOUS TREAT WITH THE RIGHT
SEASONING AND CARE, WHILE RETAINING ITS
UNASSUMING NEUTRAL COLORING.
ELIZA SCHUETT