Twice-Baked Potatoes With Apple And 'Cheddar'

Recipe Ingredients

4 teaspoons	20ml	Russet potatoes - scrubbed well (large)
1 cup	62g / 2.2oz	Finely-diced red onion
1/2 cup	73g / 2.6oz	Finely-diced shallots
2 tablespoons	30ml	Olive oil
1 cup	146g / 5.1oz	Finely-diced Granny Smith apple
2 tablespoons	30ml	Freshly-chopped parsley
1 tablespoon	15ml	Freshly-chopped sage
1/2 teaspoon	2.5ml	Dry mustard
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 cup	146g / 5.1oz	Shredded cheddar style soy cheese

Recipe Instructions

Prick each of the potatoes in a few places and bake at 400 degrees for 1 to 1 1/2 hours or until soft. Remove the potatoes from the oven and allow them to cool for 15 minutes.

Meanwhile, in a non-stick skillet, saute the red onion and shallots in the olive oil for 5 to 7 minutes or until soft. Add the diced apple and saute an additional 3 to 4 minutes or until the apple is tender. Remove the skillet from the heat and set aside.

Lightly oil (or spray with a light mist of oil) a large casserole dish and set aside.

When the potatoes are cool to the touch, cut each one in half lengthwise, and use a spoon to scoop out the inside of the cooked potatoes into a bowl while keeping the potato skin shells intact. Place the potato skin shells in the greased casserole dish and set aside.

Using a fork or potato masher, mash the cooked potatoes to desired creaminess. Add the reserved apple mixture, parsley, sage, dry mustard, salt, and pepper, and stir well to combine. Taste and adjust the seasonings as needed.

Evenly divide the mashed potato filling among the potato skin shells. Using a fork, rake the surface of the filling, and then sprinkle 2 tablespoon of the shredded soy cheese over each one.

Bake the filled potatoes at 400 degrees for an additional 15 minutes or until the cheese is well melted and bubbly.

This recipe yields 8 servings.

Source:
The Vegan Chef at http://www.veganchef.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.