- 4 large russet potatoes, scrubbed and dried
- Olive oil spray
- 8 ounces cremini mushrooms (or button mushrooms), sliced
- 2 tablespoons vegan butter (soy-free if necessary)
- ½ cup unsweetened nondairy milk (soy-free if necessary)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- ¾ cup chopped green onions (green and white parts)
- Smoked Gouda Cheese Sauce (see page
- Quick Bacon Crumbles
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. Place the potatoes on the baking sheet and stab a fork into them about four times each to create holes for steam to escape. Spray them with olive oil. Bake for 1 hour, then remove from the oven and let cool. Reduce the heat to 350°F .
- While the potatoes are baking, heat a large frying pan over medium heat. Brown the mushroom slices, stirring occasionally, for 10 to 12 minutes. When they’re done, they should be tender and golden brown. Remove from the heat and set aside.
- When they’re cool enough to handle, slice the potatoes in half lengthwise. Use a spoon to scoop out the insides of each half into a large bowl, leaving a very thin layer close to the skin to help the skin hold its shape. Mash the potatoes until mostly smooth with small chunks. Add the butter, milk, thyme, parsley, onion powder, garlic powder, salt, and pepper and stir until combined. Fold the mushrooms and ½ cup of the green onions into the mixture.
- Scoop the mixture back into the hollowed-out skins. Return them to the oven and bake for another 20 minutes. Remove from the oven. Drizzle cashew cheese over each potato, then sprinkle the bacon crumbles and the remaining green onions on top. Serve immediately.
Keep any leftovers in an airtight container in the fridge for 1 to 2 days.