Double Baked Potatoes

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Double Baked Potatoes

By @Dr.vegan

Ingredients
4 large russet potatoes
1 cup broccoli florets finely chopped
1/2 cup carrots finely diced
1/2 cup bell peppers diced (use a mix of colors)
1/4 cup green onions chopped
1/2 cup vegan sour cream
1/2 cup plant-based milk almond, soy, or oat
1 cup shredded vegan cheese
2 tablespoons vegan butter
Salt and pepper to taste
Optional: paprika or garlic powder for extra flavor

Instructions
Pre-Bake the Potatoes:
Preheat your oven to 400°F (200°C).
Thoroughly wash the potatoes and prick them several times with a fork.
Bake for about 60 minutes or until they are tender all the way through.
Prepare the Veggies:
While potatoes are baking, finely chop the broccoli, carrots, bell peppers, and green onions.
Create the Filling:
Once the potatoes are cool enough to handle, slice them in half lengthwise.
Scoop out the insides, leaving a thin layer of potato on the skin.
In a bowl, mash the scooped potato with vegan butter, vegan sour cream, and plant-based milk. Stir in the raw broccoli, carrots, bell peppers, green onions, half of the vegan cheese, and season with salt, pepper, and optional spices.
Stuff and Bake Again:
Spoon the mixture back into the potato skins.
Sprinkle with the remaining vegan cheese.
Bake for another 15-20 minutes or until the tops are golden and the cheese is bubbly.
Serve and Enjoy:
Let them cool for a few minutes, then serve warm.