Nitrate & Nitrite Free Dairy Free Twice-Baked Potatoes
Total time1 hr 55 min
Prep time20 min
Cook time1 hr 25 min
4.8(5)
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Learn more →Ingredients
4 servings
- 4 large russet potatoes (about 10 oz each), scrubbed
- 1 tbsp olive oil
- ½ tsp kosher salt, plus more for seasoning
For the filling
- 3 tbsp dairy free butter
- ⅓ cup dairy free milk, warmed
- ½ tsp garlic powder
- ¼ tsp black pepper
- 3 tbsp nutritional yeast
- 3 strips bacon, cooked and crumbled (optional)
- 3 tbsp fresh chives, thinly sliced, divided
For topping
- ¼ cup dairy free cheese, shredded
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with aluminum foil. Rub each potato all over with olive oil and sprinkle with the 1/2 tsp kosher salt, then place directly on the prepared baking sheet.
- 2
Bake the potatoes for 55 to 65 minutes, until the skins are crisp and a fork slides into the center with no resistance. Remove from the oven and let rest for 10 minutes, until cool enough to handle.
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