Vegan Twice Baked Potato Casserole
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 6 Medium Russet Potatoes
  • 1 Head Garlic
  • ½ Cup Vegan Sour Cream
  • 1 tbsp Vegan Butter
  • 1 cup Plant Based Milk
  • 1 cup Vegan Shredded Cheddar
  • Fresh Chives (Chopped Small)
Instructions
  1. Preheat the oven to 400°F. Scrub your potatoes thoroughly. Using a fork, poke several holes evenly around each potato to promote faster cooking.
  2. Cut the top ¼ inch off the top of the garlic head. Place it in a garlic roaster or a piece of foil. Drizzle with oil. If using foil, wrap the garlic head tight after adding oil.
  3. Place the potatoes and garlic into the oven for 45-60 minutes or until potatoes are soft to the touch. Remove both the garlic and potatoes from oven. Using a fork, lift out the garlic cloves from the garlic head and set aside.
  4. Turn down the oven to 350°F.
  5. When the potatoes have cooled enough to touch, cut them in half lengthwise and scoop the flesh into a large bowl or stock pot.
  6. Add the roasted garlic, sour cream, plant-based milk and vegan butter.
  7. Mash or whip with a hand mixer until smooth.
  8. Place a few of the potato skins at the bottom of a casserole dish (optional). They can be cut in half so they lay flat on the bottom of the dish. Top with about ¼ cup of the cheddar.
  9. Next, spoon the mashed potatoes into the dish. Top with the remaining cheddar and place in the oven for 10-15 minutes. If your vegan cheddar doesn’t melt adequately, simply stir the cheese into the potatoes.
  10. Once thoroughly heated, remove from the oven and top with chives and serve immediately.
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/vegan-twice-baked-potato-casserole/