Vegan Twice-Baked Potato Casserole
A side dish that is one of my favorite comfort foods with it's creamy mashed potatoes and crispy potato skins.
Ingredients
- 5 lb. Potatoes I used red potatoes.
- 4 Tbsp Oil I used avocado oil.
- 2 tsp Minced Garlic
- 1 Onion I used a leek for this dish.
- 1 Cup Plant Based Milk Any unsweetened plain plant based milk will do, I used almond milk.
- Plant Based Cheese Homemade or premade cheese. This is optional.
- Salt and Pepper to taste.
- Fresh Herbs Chives, Oregano, Thyme, Parsley, Dill or Rosemary.
Instructions
- Preheat the oven to 350° F.
- Wash potatoes and place them into a 9x13 baking dish.
- Cover with foil and bake for 1 hour and 15 minutes or until the potatoes are tender.
- Once the potatoes are done, remove the foil and leave them to cool.
- After the potatoes are cool enough to handle, cut in half and scoop out the inside, add the flesh to a medium sized mixing bowl and set aside.
- In a large skillet, add oil, potato skins, chopped onion, minced garlic, salt and pepper.
- Cook over medium high heat, until the potato skins become crispy brown, set aside.
- Next add the plant based milk and garlic to the potato flesh and mash until smooth.
- Spread the mashed potatoes into the bottom of the 9x13 baking dish.
- If adding a cheese, sprinkle or pour over the potatoes.
- Pour the potato skins over the mashed potatoes.
- Add more cheese over the dish before covering.
- Cover with foil and bake for 40 minutes.
- After 40 minutes, remove the foil and return to the oven for another 5 minutes.
- Remove from the oven and serve hot.
- Garnish with an aioli or a vegan sour cream and fresh herbs.