Wednesday, January 21, 2015

Recipe: Twice Baked Potatoes with Chao Cheese from Field Roast

We're total fans of the new Chao non-dairy cheeses from Field Roast.

We've had some great sandwiches already but last night took it up a bit by adding them to Twice Baked Potatoes.

2 very large russet potatoes, scrubbed, baked, and cooled
¼ cup unsweetened dairy-free milk alternative, plus more as needed
1 tablespoon Earth balance spread
1/4 teaspoon garlic powder
1/2 cup of minced onion (red or sweet)
⅛ teaspoon sea salt or Himalayan pink salt, plus more as needed
¼ teaspoon smoked paprika
 Freshly ground pepper, to taste

Take cooled potatoes and slice off the top to make a canoe shape. Scoop out the insides and combine in a bowl with the other ingredients. Use this to fill the hollowed out potatoes, cover lightly with foil.
Bake at 375 for 20 min on a baking sheet.

Add slice of Chao on each potato and put under broiler until bubbly but not burnt.