Ultimate Vegan Stuffed Potatoes: Double the Flavor!

Step 1

Start by placing cashews in a bowl and covering them with water. Let them soak for at least 4 hours or overnight, then remember to drain them well.

Step 2

Next, in a food processor or a high-powered blender, combine the soaked cashews with lemon juice, nutritional yeast, and salt. Blend until you achieve a smooth and creamy vegan sour cream. Once ready, refrigerate it until you're ready to use it.

Step 3

Moving on to the potatoes, wash and dry them thoroughly. Use a fork to prick them several times before placing them on a microwave-safe plate. Cook them on high power in the microwave until they are tender, usually around 12 to 14 minutes, remember to flip them halfway through. Allow them to cool for about 15 minutes.

Step 4

While the potatoes cool, preheat your oven to 375 degrees F (190 degrees C) and line a baking sheet with parchment paper for later use.

Step 5

Now, cut the cooked potatoes in half and carefully scoop out the flesh without damaging the skins. Place the potato flesh in a large bowl and set the potato skins on the prepared baking sheet. To the bowl with the potato flesh, add the vegan sour cream, chives, almond milk, fake bacon bits, margarine, garlic, salt, and pepper. Mix everything well before filling each potato skin generously and shaping a nice mound on top. Don't forget to sprinkle some paprika for that extra touch.

Step 6

Finally, bake the filled potato skins in the preheated oven until they turn lightly browned, which usually takes about 30 minutes. Enjoy your tasty creation straight from the oven!