Vegan foods

Twice Baked Loaded Potato Casserole

Twice Baked Loaded Potato Casserole

Twice Baked Loaded Potato Casserole

  • 4 large russet potatoes, peeled
  • 1 cup Tofutti Better Than Sour Cream (a.k.a. Sour Supreme)
  • 1 cup unsweetened soy milk
  • 1/2 cup green onions, chopped
  • 1/2 cup nutritional yeast (nooch)
  • 1 package (9 slices) Litelife Smoked Tempeh Fakin’ Bacon, cooked according to package directions and chopped
  • 1/2 yellow onion, minced
  • 4 Tbsp. Earth Balance
  • 2 tsp. salt, divided
  • 1/2 tsp. pepper
  • paprika, optional

Twice Baked Loaded Potato Casserole

Preheat oven to 350 degrees F.

Cut peeled potatoes in half lengthwise and then cut those pieces into thirds.  Put potatoes into a big pot and cover with water.  Add 1 tsp. salt.  Bring to a boil.  Reduce heat, cover, and simmer for 20 minutes.

Meanwhile, saute the onion in the Earth Balance until translucent.

When the potatoes are done, drain and squeeze them through a potato ricer into a large bowl.  If you don’t have a ricer, put the potatoes in a large bowl.  In the bowl with the potatoes, add soy milk, sour cream, nooch, pepper, and remaining tsp. of salt and mix with a hand mixer until smooth.  (If you used a potato ricer, your potatoes will already be smooth and you can use a spoon to mix the ingredients with the potatoes).

Twice Baked Loaded Potato Casserole

Stir in the onion and Earth Balance mixture, Fakin’ Bacon, and green onion.

Pour the potato mixture into a casserole dish and sprinkle paprika on top.

Twice Baked Loaded Potato Casserole

Bake at 350 degrees F for 30 minutes.

Twice Baked Loaded Potato Casserole

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