Plant-Based Twice Baked Potatoes

Instructions

Preheat the oven to 170C, prick the potatoes with a fork, place on a baking tray and place in the oven for an hour, removing 30 minutes in to flip.

Place the 350ml of plant milk into a blender with the coconut oil, nutritional yeast, onion powder, garlic powder, fine sea salt, potato starch and butter and blend until smooth.

Add the mixture to a saucepan over a medium to low heat whisking constantly. Cook until thick then remove from the heat.

Once the potatoes have baked for an hour, remove from the oven and leave to cool for 10 minutes, slice the potatoes open and scoop out some of the filling.

Combine the scooped out potato with the cheesy mixture and 3 tablespoons of plant milk then divide the mixture between the baked potatoes, packing the filling on top. Sprinkle salt and pepper on top a long with vegan bacon (optional) and return to the oven for a further 20 minutes. Remove from the oven once bubbly on top and golden brown. Sprinkle with salt and chopped parsley to serve.