- Recipe Cuisine: Vegan
- Recipe Category: Mains
- Tagged: Dairy Free, Gluten Free, Vegan
- Prep Time:
- Cook Time:
- Recipe Yield:
- 4 large russet potatoes, scrubbed and dried
- Olive oil spray
- 8oz cremini mushrooms (or button mushrooms), sliced
- 2 tbsp. vegan butter (soy-free if necessary)
- 1/2 cup unsweetened non-dairy milk (soy-free if necessary)
- 1 tsp. dried thyme
- 1 tsp. dried parsley
- 1 tsp. onion powder
- 1 tsp. garlic powder
- Salt and black pepper to taste
- 3/4 cup chopped green onions (green and white parts)
- Smoked Gouda Cheese Sauce
- Tempeh Bacon Crumbles
- Preheat the oven to 400°F. Use parchment paper or a silicone baking mat to line a baking sheet. Place the potatoes on a baking sheet and pierce them four times with a fork to create holes for steam to escape. Olive oil should be sprayed on them. Bake for 1 hour, then remove from oven and set aside to cool. Reduce the heat to 350°F (180°C, or gas mark 4).
- Preheat a large frying pan over medium heat while the potatoes bake. Brown the mushroom slices for 10 to 12 minutes, stirring occasionally. They should be tender and golden brown when done. Set aside after removing from the heat.
- When the potatoes are cool enough to handle, cut them in half lengthwise. Scoop the insides of each half into a large bowl with a spoon, leaving a very thin layer close to the skin to help the skin hold its shape. Mash the potatoes until they are mostly smooth but still have small chunks. Stir in the butter, milk, thyme, parsley, onion powder, garlic powder, salt, and pepper. Fold in the mushrooms and 1/2 cup of the green onions.
- Return the mixture to the hollowed-out skins. Return them to the oven for another 20 minutes of baking. Take the dish out of the oven. Drizzle the cashew cheese over each potato, then top with the bacon crumbles and remaining green onions. Serve right away. Refrigerate any leftovers in an airtight container for 1 to 2 days.