This recipe was taken from Dominique Benzio's food blog (with her permission, of course). It is vegan and easily modifiable for non-vegans and looks delicious! If you like this, check out her blog: South Oakland Kitchen.
Apparently I’m on a mini kick because the other night I used some tiny potatoes to make…TINY TWICE BAKED POTATOES. Really I just needed to use up some stuff in my kitchen before I went home for break…anyways, here’s what I did!
Preheat oven to 375 degrees F.
Wash potatoes (of whatever size you want) and pierce them several times with a fork. Microwave them individually on the potato setting in your microwave (or bake them in an oven if you’re more patient than I am) carefully cut them lengthwise, and scoop out most of the insides. It’s good to leave a small layer of potato on the inside to keep the potato strong and to make sure the skin doesn’t break.
Mash the potato insides and combine them with tofutti sour cream (or the real deal if you like dairy), several chopped green onions, garlic powder, daiya cheddar cheese (or, again, the real deal), salt, pepper, cayenne, and a splash of your preferred milk (I used almond). Scoop this mixture back into the potato skins, top with some more cheese and place on a baking pan. Cook for 20 minutes or until cheese is well melted and potato skins are crispy! Serve and enjoy.
As always, feel free to contact Holly Giovengo with any suggestions, comments, or inquiries about writing for us at recipes.pitt@gmail.com! Also, find us on facebook: Panther Recipes Group
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