A filling vegan dinner: Twice Baked Potatoes

We are always on the lookout for an easy meal, as the weeknights are a flurry of getting home from work and school and all of us are met with: exhaustion. Who really feels like cooking a great dinner in the middle of the week? It's a hard challenge, but one our food sensitivities force us to do. Sometimes we don't feel like going to the store and buying more exotic ingredients, we just want to make something easy, fast and delicious. Our papa found the cookbook Vegan Cooking for Carnivores: Over 125 Recipes So Tasty You Won't Miss the Meat and in it we discovered this recipe:

Twice Baked Potatoes 

(adapted from Vegan Cooking for Carnivores) 

You will need:

5 Russet Potatoes 

12 tbsp of margarine (3/4 cup)

1 bunch of chives-or green shallots 

2 tbs of nutritional yeast

1 clove of chopped garlic 

salt 

pepper 

How to make them: 

Preheat oven to 475' F 

Step 1: Cut 5 pieces of parchament paper, about 12 x5 inches each. Hold each one under running water, then gently squeeze to remove excess water. Wrap 1 potato up in the wet paper and then in aluminum foil. Repeat with the others.

Step 2: Bake the potaotes for 25 minutes. Flip them over and bake another 20 minutes. Remove them from oven and let cool 10 minutes. 

Step 3: Increase the oven to 500'F. Remove the potaotes from the paper and cut them in half lengthwise. Scoop out the filling with a spoon, leaving about a 1/2 inch shell. Place all the potato pulp in a bowl 

Step 4: Add to the potato pulp: Chives or green shallots, margarine, nutirional yeast, garlic, salt and pepper. Mash together until smooth 

Step 5: Spoon the filling into the best looking potato halves and bake for another 15-20 minutes, until nice and golden brown. 

Enjoy with caesar salad!

Check out the great cookbook here: