Crispy-skinned russet potatoes get scooped, mashed, and loaded back into their shells for a filling that's rich, tangy, and full of savory depth — dairy free butter and warmed dairy free milk whip the potato flesh into something creamy, while nutritional yeast adds that unmistakable cheesy, umami edge. A layer of shredded dairy free cheese melts over the top as the shells bake a second time, turning golden and bubbly at the edges. Fresh chives folded into the filling and scattered on top add a bright, herby bite that cuts through all that richness. Every shell holds its shape, so you get a sturdy, crisp exterior with a fluffy, loaded center in every bite. It's a comforting side dish that fits beautifully into a plant-based spread, whether you're serving a weeknight dinner or a holiday table.
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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.
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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