These twice baked potatoes aren’t the pretty kind with piped in filling. Maybe they’re even a little bit ugly. Or at least unwieldy. You see, I like to make my baked potatoes into a meal, but I don’t want to do it by adding tons of cheese and sour cream. So instead, I add lots and lots of vegetables. My default veggies are onions, mushrooms, and broccoli, but you can add whatever floats your boat. The more veggies, the better!
Of course, veggies alone on a baked potato wouldn’t be very tasty. To get the creamy filling I love in a twice-baked potato, I add a little bit of soft silken tofu. (If this is too weird for you, just use sour cream. But trust me, this is a great way to sneak some covert tofu into your diet. You don’t even taste it!) And because I love cheese, I add a small amount of a strongly-flavored cheese. Here, I’m using smoked cheddar, but an aged cheddar or pepper jack cheese would work too. By using a cheese with a more assertive flavor, you can get away with adding less.
And that, my friends, is how you make ginormous, delicious, diet-friendly twice-baked potatoes.
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