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Creamy Double-Stuffed Potatoes

Posted By GKC On June 12, 2011 @ 1:56 am In Recipes of the Week,Weekly Recipes | No Comments


These are a real crowd pleaser.

2 pounds Yukon gold potatoes (1 1/2 to 2 inches in diameter)
1 (8-ounce) package tofutti cream cheese, softened
1 cup tofutti sour cream
1/2 cup Baco’s, divided (optional)
2 teaspoons roasted mashed garlic (How to roast garlic [1])
1-1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, plus more for garnish
3 tablespoons chopped green onion, plus more for garnish

Directions

Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil.

In a large Dutch oven, place the potatoes and enough water to cover and bring to a boil. Boil until just tender, about 8 minutes. Drain and let cool. Cut the potatoes in half crosswise. Cut a thin slice off the round end of each potato half to stand upright. Using a melon baler, scoop out the centers of the potatoes, leaving a 1/4-inch thick shell. Reserve the potato pulp.

In a medium bowl, combine the potato pulp, tofutti cream cheese, tofutti sour cream, 1/4 cup Bacos, garlic, 1 teaspoon salt and pepper. Mash with a potato masher until well combined. Stir in the green onions.

Sprinkle the insides of the potato shells with the remaining 1/2 teaspoon salt. Spoon the potato mixture evenly into the potato shells and top with the remaining 1/4 cup Baco’s. Place the stuffed potatoes on the prepared baking sheet and bake until lightly browned, about 20 minutes. Garnish with green onions and freshly ground pepper, if desired.


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[1] How to roast garlic: http://www.gourmetkoshercooking.com/2011/05/roasted-broccoli-with-garlic-and-red-pepper/

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