The pudgy girl inside of me, and sometime outside of me, could honestly eat one of these for every meal. Don’t cheesy potatoes scream breakfast? I think so. I’ve even reheated one from the fridge after a late night out and a few too many drinks.
Baked stuffed potatoes are also one of my mom’s favourite foods so I come by it honestly. Often stuffed potatoes in restaurants are creamy and whipped but I like them chunky and rustic. The lumpier the better! Hmmm.. it doesn’t sound so appetizing when put that way.
Anyways, I always make two or three so I can have some leftover for a couple more meals. Bring on the potats!
2 baking potatoes
1/2 c. sour cream
2 tbsp. organic Earth Balance
1 c. Daiya cheese
salt & pepper to taste (I like a lot of pepper)
Preheat the oven to 450 F.
Clean the potatoes well and pierce the skin before putting them in the oven for 45 minutes. I find sometimes that much time isn’t enough so feel free to stick them in the microwave for a few minutes to finish them off.
Slice open and let cool until they are easy to manage with your hands.
Scoop out the inside of the potato into a medium size bowl and break up into smaller pieces. Make sure you keep the skin intact.
Mix in sour cream, Earth Balance, cheese and salt & pepper until well combined. Feel free to add more of any of the ingredients to your pleasure.
Fill the potato skins back up with the cheesy filling and return to the oven on a cookie sheet. Warm through for around 20 minutes or until the top is crispy and brown.
Serve it alongside your favourite main like the lemon chicken pictured above. Dig in. I mean it!