As a child I was often exposed to the horror that is microwaved “baked” potatoes, a travesty which, in my opinion, is one to compete with that of the most audacious crimes in this world (like using apostrophe’s incorrectly- hello mister greengrocer). Har har.
It wasn’t until I moved to Britain that I realised it was possible to achieve restaurant style potatoes at home, baked spuds with crispy skins and a smooth and creamy centre. Microwaves may save time, but they make a potato taste like… err a microwaved potato to be precise. I’m a snob. I also don’t own a microwave.
So anyway, as a child I also loved to consume boxed twice baked potatoes. Layer the fact that I didn’t know real baked potatoes were possible on top of this tragic aspect of my youth and it makes sense why I didn’t realise until recent years that not only could you make your own oven baked potato, but that it’s also possible to make homemade twice baked potatoes! Life is miraculous and, yes, I’m American.
If you’re looking for an easy comfort food then twice baked potatoes should be an obvious maybe on your list of potential meals. Try this vegan version served with a nice salad or on their own (my general rule is one whole baked potato is an adequate meal). The yoghurt adds a creamy richness to the potatoes while the miso and sherry impart a very mild Eastern influence. Should you omit the latter ingredients, some extra salt may be worth chucking in (and maybe some extra yoghurt too).
Don’t feel limited to the ingredients I’ve chosen for this recipe. Try vegan yoghurt and fresh chives (for a mock sour cream and chives flavour), or your favourite fake cheddar with facon bits.
Vegan Twice Baked Potatoes
- Pierce the skin of the potatoes about a dozen times with a sharp knife and simply bake the potatoes at 200° for about an hour. You can tell if the potatoes are done or not by inserting a knife into the potato. Once baked, remove the potatoes from the oven and cut each one in half. Allow to cool for a few minutes.
- While the potatoes are cooling, heat the oil to medium heat in a saucepan and toss the onions in. Cover and leave for ten minutes, stirring halfway through. Add the garlic and fry for one more minute before adding the onion and garlic mixture to a large bowl.
- Scoop the potato out of the skins into the bowl with the above mixture. It’s okay if a little potato is still left on the skins; better that than breaking the skins! Add all the rest of the ingredients into the bowl and mash well (a few lumps of potato are ok).
- Re-fill the potato skins with the mashed potato mixture. If you’re feeling creative you can use a pastry bag or a fork to create a design on the top. Or you can just plop it in with a spoon.
- Place the skins on a tray and pop the potatoes back in the oven (which you shouldn’t have turned off, by the way) for another 15-20 minutes, or until the top of the mash begins to brown.
- Enjoy with a great big salad or even a burger (veggie, of course)!