Low Sodium Vegan Twice-Baked Potatoes

Total time1 hr 35 min

Prep time15 min

Cook time1 hr 15 min

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Ingredients

4 servings

2 large russet potatoes (about 10–12 oz each), scrubbed
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
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1 tbsp olive oil
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp vegan butter
⅓ cup plant-based milk, warmed
3 tbsp nutritional yeast
½ tsp garlic powder
¼ tsp black pepper
¼ tsp smoked paprika

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the scrubbed potatoes on a baking sheet, rub each all over with the olive oil, and sprinkle with the salt.
2
Bake the potatoes for 50–60 minutes, until a fork slides into the center with no resistance and the skins are firm and dry.

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