Better than French fries or potato skins, these spuds are baked and mixed with cream cheese, sour cream, butter, chives, cheese, and bacon, then baked again until the filling is molten and fluffy.
» SERVES 4 «
1. Preheat oven to 350°F.
2. With a fork, poke each potato 4 or 5 times to release steam as it cooks. Place in the oven directly on the middle rack. Bake 1 hour.
3. Remove potatoes from oven and, holding with an oven mitt, slice each in half. Set on counter to cool.
4. Line a baking sheet with parchment paper.
5. Scoop out baked potato flesh into a large bowl, leaving 1/4" of flesh in each potato shell.
6. In a medium bowl with a whisk, cream together cream cheese, Vegan Sour Cream, and butter.
7. Spoon cream cheese mixture into the bowl with the potatoes, using a masher to incorporate well. Add salt, pepper, garlic, chives, nutritional yeast, 1 cup Cheddar shreds, and bacon bits.
8. Stuff each baked potato shell with heaping tablespoonfuls of filling. Place on prepared baking sheet.
9. Sprinkle remaining 1/2 cup Cheddar shreds and paprika on top.
10. Bake 20 minutes and eat while piping hot.