A vegan version of traditional twice-baked potatoes, perfect for holidays like Christmas, ensuring a plant-based option for a beloved family tradition.
Preheat oven to 400°F. Brush potato with olive oil, salt, and pepper then wrap in tinfoil. Bake for 45 minutes to an hour. Remove potato but keep the oven on!
You need to work with the potato while it’s still hot! So, be careful during these next few steps! unwrap the foil and slowly cut the potato in half length wise. Do not just put the knife all the way through, it’s best if you hold it and cut half way through on one side, rotate and do the same on the other. Be careful not to rip the shell, you want it to stay fully intact!
Now that the potato is cut in half, carefully scoop out the insides with a spoon, placing the insides in a bowls. Again, be careful not to break the shell. Once both sides are scooped out, add sour cream, butter, cheese, Worcestershire, chives, bac’n, salt and pepper. Mix to just combine. Taste and adjust your seasoning as desired. Don’t over mix, you want to keep this mixture a bit chunky!
Scoop the mixture back into the shells, filling them completely! Place the halves back in the oven and bake until golden (10-15 minutes). Remove from oven, top with a sprinkle of chives and ENJOY 🤤🤩
