Loaded Potatoes

This is a yummy game day treat that your vegan and non-vegan friends will both like!  It is a modern take on the twice baked potato, but with a vegan approach.

Loaded Potato
Ingredients:
2 large russet potatoes, washed well
1/4 cup of Earth Balance
2 tablespoons of nutritional yeast
Salt and pepper to taste
1/2 cup of Daiya shredded cheese
2 tablespoons of fresh cut chives
1/4 of vegan bacon bits


Preheat your oven to 375.  Pierce your potatoes, I pierced mine around where I would eventually cut them in half, and then bake them for one hour.

Increase your oven temp to 400.


Remove the potatoes from the oven and let them cool enough so that you can handle them.  Cut the potatoes in half and scoop the contents into a large bowl.  Make sure that you leave enough in the skins so that they are firm enough to hole the mixture at the 


Combine the remaining ingredients and the inside of the potatoes and mash together well.  Taste to make sure you don't need to add any salt and pepper.  When you have the flavors correct, scoop the mixture back into the potatoes until they are heaping. Place the loaded skins on a baking sheet and cook for another 25 min.

For your non-vegan friends you can add some sour cream.  Otherwise, just let them cool and serve.