Eosinophilic Esophagitis Friendly Vegan Twice-Baked Potatoes
Total time1 hr 35 min
Prep time15 min
Cook time1 hr 15 min
4.6(12)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 large russet potatoes (about 10–12 oz each), scrubbed
- 1 tbsp olive oil
- ½ tsp salt, plus more to taste
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!