Name: Twice Baked Potatoes
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Ingredients: 6 large russet potatoes, scrubbed and dried; 5 large russet potatoes, peeled and chopped into small 1 inch cubes; 1 cup roasted garlic onion butter; ¼ cup non–dairy milk; ¼ cup roasted garlic onion butter; ¼ cup vegetable stock; Himalayan sea salt, to taste (Optional); Small bunch flat leaf parsley, chopped

Baked Potato Skins

6 large russet potatoes, scrubbed and dried

Garlic Mashed Potato

5 large russet potatoes, peeled and chopped into small 1 inch cubes

1 cup roasted garlic onion butter

¼ cup non–dairy milk

Basting Liquid

¼ cup roasted garlic onion butter

¼ cup vegetable stock

Garnish

Himalayan sea salt, to taste (Optional)

Small bunch flat leaf parsley, chopped

To Cook the Baked Whole Potatoes

Baked Potato Skins

Preheat oven to 395°F (200°C)

Pierce each potato several times with a fork. Place the potatoes directly on the oven rack and bake for about 45 minutes or until the skins are crisp and a knife easily pierces the potatoes.

Transfer to a wire rack and let them cool.

To Cook the Garlic Mashed Potatoes

Meanwhile, to cook the potatoes, place them into a medium sauce pan, cover with salted water, bring to the boil and then simmer until tender. Strain and return to the pan.

Add the roasted garlic onion butter and non-dairy milk.

Using a potato masher, mash until mixed thoroughly and smooth.

Final Bake

Once cool, cut each of the baked potatoes in half lengthwise and using a spoon, scoop out the flesh and set aside , making sure to leave a little bit of the potato flesh on the skins (Set the flesh aside - see Hints & Tips).

On a large baking pan lined with a silicon baking mat or baking parchment paper, lay the potato skins out with enough room between them and brush the insides of the potatoes with the basting liquid, spoon in the garlic mashed potato and then baste the tops of the potato again.

To serve, pour over our mushroom gravy, season to taste with the optional Himalayan sea salt and garnish with the chopped flat leaf parsley.