Vegan Twice-Baked Potatoes with BBQ Jackfruit
July 12, 2018
- Yields: Serves 8
1Preheat oven to 400°F.
2Cook potatoes in microwave or oven until tender. Once cooled, slice potatoes in half and carefully scoop out most of the flesh into a bowl, leaving the potato skin and shell intact.
3In the bowl with the potato flesh, add Daiya Cheddar Style Shreds, Tofutti Sour Cream, Earth Balance, soymilk, and chives. Mix thoroughly until smooth and creamy. Fill potato shells with filling mixture. Top with a little extra Daiya Cheddar and pop into the oven for 20 minutes.
4Heat BBQ Jackfruit according to package instructions. When potatoes are done, top with jackfruit, chives, and extra sour cream and cheddar if desired. Serve immediately.