I found some really big Yukon Gold potatoes at the grocery store, so I decided to make twice baked potatoes with them. The great thing about this dish is you can have it as a meal with a salad, like I did last night, or you can simply have one half of a potato as a side dish.
4 large potatoes (I like Yukon Gold)
3 cups cooked broccoli – chopped into very small pieces
2 tablespoons garlic and herb Tofutti vegan cream cheese
1 tablespoon vegan margarine
2 tablespoons simulated bacon bits
1 cup shredded vegan cheddar cheese
Salt & pepper to taste
Bake potatoes in a 400°F oven for 60 – 90 minutes, until potatoes are soft.
Cut potatoes in half and allow to cool for a few minutes. Scoop the flesh out into a large bowl and place the potato skins on a baking sheet.
Mash the potatoes so there aren’t any big chunks left, then add all the remaining ingredients and mix until everything is well combined.
Spoon the mixture into the skins. Put the potatoes back in the oven, bake for 15 minutes, then put under the broiler for a few minutes to brown the tops.