Dairy Free Twice Baked Potatoes
One of my favourite side dishes that can be made completely ahead of time, just heat and serve! Everyone will go crazy for them. These are delicious both the dairy free route or with dairy, I've included both options below.
Servings: 8
Ingredients
- 6 potatoes I prefer yukon gold
- 8 ounces goats cheese you can use cream cheese or sour cream (or a mix of both) if not dairy free
- 1/2 cup cashew cream (or any dairy free cream/milk) use half and half cream if not dairy free
- 4 green onions, sliced
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped optional
- dash cayenne pepper
- sea salt to taste
- fresh ground pepper to taste
Optional garnishes:
- fresh chives/green onions, chopped
- crisp crumbled bacon can also go in the potato mixture
- sharp cheddar cheese, grated or dairy free cheese of choice
Instructions
- Preheat your oven to 350F. Prick a few holes in your potatoes and set them on a baking tray.
- Bake potatoes for 1 hour or until cooked through.
- Allow the potatoes to cool to room temperature.
- Slice the potatoes in half lengthwise. Using a tablespoon, scoop out the potato flesh into a bowl, leaving a thin layer behind to keep some structure to the potato skin and to ensure you don't scoop a hole through the skin.
- Add the remaining filling ingredients to the potoatoes and mash with a potato masher until combined. Taste and adjust seasoning as desired.
- Scoop the filling back into the potato skins. At this point you can put the potatoes in the fridge until ready to reheat and serve, or wrap individually and freeze.
- When ready to serve, reheat in the oven until warmed through - about 15-30 minutes at 350F depending on how chilled the potatoes were.
- Garnish with any desired toppings and serve.
