I love potatoes and could easily eat them with every meal. My favorite has always been a double baked potato for it can make any entree complete or be a stand alone meal. After many attempts I have finally come up with a vegan option that I am willing to stand behind.
2 large potatoes baked until soft to the touch
2 tbsp Earth Balance*
5 crimini mushrooms sliced (approximately 1 cup)
1/4 tsp smoked paprika
1/2 tsp nutritional yeast
1/2 tsp tomato paste
1/2 tsp miso
1/2 tsp lemon
1 tsp tamari
2 tbsp vegan cream cheese
Preheat oven to 350 degrees.
Saute mushrooms in 1 tbsp Earth Balance.
Cut off top layer of potato.
This can be made in a food processor for a creamier potato or with a potato masher which will come out with a lumpier texture. Which ever method you choose gently scoop the inside of potato out into bowl or food processor so that only the skin is left. Add all remaining ingredients including sauteed mushrooms. Blend or mash until well mixed. Stuff mixture back into potato skins and bake on a cookie sheet for 40 minutes. Add vegan sour cream, vegan bacon bits or chives if you choose. Serve.
*If you use a wheat free butter source this would be Gluten Free.
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