1/2 cup vegan cheddar style spread (I use We Can't Say It's Cheese Cheddar Spread)
1/2 cup vegan sour cream (I use We Can't Say It's Sour Cream)
chives, to garnish
vegan bacon crumbles, to garnish
parsley, to garnish
1. Preheat oven to 400 degrees F. Bake potatoes for 60 minutes, until tender. Cut potatoes in half lenthwize, scoop out the inside leaving a thin layer intact with the potato skin. Set the potato skin shells aside.
2. Whip the potato insides with cheddar style spread and sour cream. Return potato mixture to potato skin shells and bake for 20 minutes, until lightly browned on top.
3. Garnish with chives, bacon crumbles, and parsley. Serve.
Source of recipe: I wrote this recipe based on my dad's favorite dish growing up...now veganized!