Friday, February 21, 2020

Hoff's Twice Backed Potatoes

Hoff's Twice Backed Potatoes
Yields: 6 servings
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free

  • 8 large Russet Potatoes
  • 1 15 oz. can White Beans (rinsed & drained)
  • 3/4 cup Plant-based Milk 
  • 4 tbsp. Nutritional Yeast
  • 1 tsp. Smoked Paprika
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • 1 tsp. Sea Salt
  1. Preheat oven to 400 degrees 
  2. Wash & slice each Potato just enough to pierce the skin
  3. Place Potatoes directly on oven rack
  4. Bake 2 hours (Not a typo)
  5. Allow to cool before proceeding (about 10 minutes)
  6. Lay each Potato on it’s side & cut off top using a serrated knife
  7. Scoop Potato insides into large bowl, leaving about a 1/4” to keep Potato shell intact (I use a melon baller for this)
  8. Mash all ingredients together using a potato masher or blend on low in your Vitamix
  9. Scoop mashed Potatoes back into each shell
  10. Sprinkle with Paprika
  11. Place each Potato on a baking sheet and place in freezer for about an hour
  12. Once frozen, wrap each Potato in plastic wrap and again in foil, store in freezer bag in the freezer
  13. Remove from freezer at least 8 hours before serving, in order to cook for 25 minutes at 400 degrees, or cook at 400 degrees for 35-45 minutes if frozen

Hoff Thoughts: Be sure to use Russet Potatoes, as their skin is thicker and will reduce damage to the skin. Stir in chopped Onion for a little something extra!

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