“Vegan Tailgate Taters”
4 5-inch russet potatoes (pierced, oiled, baked 45 minutes at 450 degrees, and cooled)
2 tablespoons vegan butter, melted
1 teaspoon vegan butter
1 tablespoon nutritional yeast
1 teaspoon light miso
1 teaspoon liquid aminos (e.g., Bragg’s)
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/3 cup chopped smoked almonds
1/8 teaspoon cayenne or paprika
1/3 cup sliced green onions, use both the white and green parts
1/4 cup chopped jalapenos (optional)
1 cup Tofutti Better Than Sour Cream
Preheat broiler with rack 4 inches from heat source. Using a spoon, scoop out the inside of the potato into the bowl of a food processor leaving a 1/4-inch border. Arrange potatoes on a baking sheet and brush inside and out with melted butter. Broil 8 minutes or until golden brown. Remove from oven.
Meanwhile, add all remaining ingredients except green onion, jalapenos, and Tofutti Better Than Sour Cream to bowl of food processor and pulse a few times until well combined but still quite textured. (The consistency should not be that of mashed potatoes.)
Divide potato mixture evenly among potato skins, mounding slightly. Top with a tiny bit of cayenne or paprika, onions and optonal jalapenos. Broil for an additional 3 minutes. Remove from oven, let cool enough that Tofutti Better Than Sour Cream will not melt, and pipe it on using a piping bag and round tip or food storage bag with the corner barely snipped, to mimic the laces and strips of a football. Serve immediately.
Yields 8 taters.
Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio over at The Blooming Platter.