Twice Baked Potato

Bake an organic russet potato in the oven at 350° for 1 hour. Remove from oven and let cool. Then split the potato vertically and carefully remove the insides, placing them in a mixing bowl. Add 1 heaping tablespoon of dairy free sour cream, half a cup of vegan cheddar cheese (a mixture of vegan cheddar & mozzarella can be used), 1 tablespoon of diced organic scallions, and a dash of black pepper to the mixing bowl. Mash and whip all contents together thoroughly. Take the potato skin and place a thin layer of vegan cheese on the bottom. Then add in the mashed potato contents from the mixing bowl and add another layer of vegan cheese on top. Place back in the oven at 350° for 20 minutes. Remove and garnish with more vegan sour cream, scallions, and black pepper.