Twice Baked Mummies
Like our Vegan Mashed Potatoes, but even better. We added green onion, vegan cheddar shreds, and an extra trip to the oven to get nice and toasty. For the perfect appetizer use smaller sized potatoes, or go full-sized for a hearty side dish. Turn it into special holiday treat & mummify them!
Twice Baked Potatoes
2 ½ lbs russet potatoes
½ cup Anita’s Yogurt
¼ cup almond milk
2 tbp finely chopped green onion
½ tsp salt
1 cup vegan cheddar cheese shreds
optional: sliced black olives, if making mummies
more Anita’s Yogurt, for serving or for making mummies
Preheat oven to 375 degrees F. Rub the potatoes lightly with olive oil and place on a large baking sheet. Bake until tender, about 1 hour.
Cut off the top ¼ of the baked potatoes and add to a large bowl. Use a spoon to hollow out the potatoes, moving the cooked potato spoonfuls to the large bowl and leaving about ¼-inch on the sides and bottom.
Use two butter knives to cut the potatoes in the large bowl into pea-sized pieces.
Add the Anita’s Yogurt, almond milk, green onion, salt, and vegan cheddar and use a rubber spatula to fold the ingredients together. Add the mixture back to the hollowed-out potatoes, pressing gently to use as much of the filling as possible. If making mummies, do not mound the filling too high so that you have a relatively flat surface to work with after baking.
Bake the stuffed potatoes until the cheese has melted and the tops just being to turn golden, about 30 minutes.
If not making the mummies, serve warm with extra Anita’s Yogurt.
If making the mummies, cool completely before proceeding. Add Anita’s Yogurt to a pastry bag with a flat top tip. Add two olives to make the “eyes” and pipe on the yogurt to make the mummy wrappings.