Recipe: Twice-Baked Loaded Potato Skins + PlantPure Baked Potato Soup (Oil-Free, Vegan)

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides a similar tangy flavor with fewer calories.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while maintaining flavor.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork bacon

Turkey bacon is lower in fat but may be pricier.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt maintains creaminess with fewer calories.

Preheat the oven to 350°F (175°C).

Bake the potatoes for 1 hour until tender.

Chop the onion into a fairly small dice.

Chop the broccoli, removing the dark green edges and keeping the good parts.

In a medium pan, add the cooked potatoes, chopped onion, chopped broccoli, and almond milk.

Mash the mixture together until well combined and creamy.

Spoon the mixture back into the potato skins, mounding it slightly.

Sprinkle with smoked paprika and chopped green onions for garnish.

Return the filled potato skins to the oven and bake until heated through, about 10-15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens