Twice Baked Potatoes with Cashew Cream & Horseradish
 
Prep time
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This recipe is inspired by one of my favorite vegan cookbooks "The Conscious Cook" by Tal Ronnen -
Author:
Recipe type: Main
Serves: 2
Ingredients
  • 12 fingerling potatoes, cleaned and dried (or use any potatoes you like)
  • 2 tsp prepared horseradish
  • 3 Tbsp Cashew Cream
  • Salt & Freshly ground black pepper
  • 1 Tbsp Earth Balance butter
  • Paprika
  • 2 Tbsp minced fesh chives
Instructions
  1. Preheat the oven to 350 degress F. Place the potatoes on a baking sheet coated with olive oil and bake for 20 minutes, until tender but not mushy. Meanwhile, in a small bowl, stir together the horseradish, cashew cream, and salt and pepper to taste.
  2. Cut the cooked potatoes in hal lengthwise and scoop the pulp from each potat with a teaspoon, leaving a shell. (let cool enough to handle) Place the potato pulp in the bowl with the horseradish, cashew cream and butter. Mash together. Add salt and pepper to taste. Fill each potato half with the mixture. Put the potato halves filling side up on the baking sheet.
  3. Sprinkle the potatoes with paprika, return to the oven, and bake for 10 more minutes. Garnish with chopped, fresh chives.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/stuffedpotato/