Yield4 baked potatoes
Prep Time35 minutes
Cook Time75 minutes
Total Time2 hours
I found that a blend of Violife and Miyoko's vegan cheddar shreds tasted best in this recipe; however if I were to recommend just one, it would definitely be Miyoko's.
If you're using two types of vegan cheddar, you may find that one melts before the other. Just keep whisking until all the cheese is melted and combined.
I recommend Kite Hill vegan sour cream for its spot-on taste and texture.
Feel free to use any toppings you'd like; see the post above for a list of suggested toppings.
If you like the look of cheddar shreds in your potatoes, you can melt 1/2 cup of cheese, and leave the other 1/4 cup unmelted. Then add the unmelted cheese around the melted cheese before placing the potatoes back in the oven.
Leftovers: Place in an airtight container in the refrigerator for 3-5 days. You may wish to leave the sour cream topping off of any potatoes that you won't eat right away and add it after reheating.
Reheat: Heat on a baking tray at 350°F for 14-17 minutes, until heated all the way through.