Dairy-Free Double Baked Potatoes
Servings: 4 servings
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Ingredients
- 4 medium russet potatoes (6-7 oz. each)
- vegetable oil for brushing potatoes
- ½ cup vegetable broth
- 2 Tbsp plus 2 teaspoons mayonnaise
- salt & pepper to taste
Instructions
- With oven rack in the upper-middle position, preheat oven to 400° F.
- While the oven is preheating, scrub, dry and rub the potatoes lightly with vegetable oil.
- Bake the potatoes on a foil-lined baking sheet for about an hour, or until they are soft all the way through. The skins should be lightly browned.
- Set aside the baking sheet and cool the potatoes on a wire rack for about 5 minutes
- With the potato sitting on its flat side, cut across the potato lengthwise to remove the top 3/4" to 1". Scoop out the potato flesh into a bowl, leaving a small amount of potato for support and making sure you do not tear the skin.
- Put the 4 shell bottoms (enjoy the tops of the shells as a chef's treat) back on the baking sheet and return to the oven for about 10 minutes, or until dry and slightly crispy. During this time, add the broth, mayonnaise, salt and pepper to the bowl with the potato flesh and mix together with a fork until smooth.
- Remove the shells from the oven and generously fill the shells with the filling.
- If you are serving these potatoes right away, return them to the oven for about 15 minutes or so, or until they are warm throughout. If you are not serving them right away, let them cool then cover and refrigerate. When you are ready to use them, uncover and cook them in a preheated 350° F. oven for about 15-20 minutes, or until they are completely heated through.
Notes
This recipe is delicious year-round, so for strict kashrut when making during Passover, ensure all applicable ingredients are labeled Kosher for Passover or substitute as needed.
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