Cheese & Bacon Double Baked Potatoes

I used to eat cheese and bacon double baked potatoes back in the day before going vegan, my favourite were the ones from Wendy’s because their cheese sauce was so velvety, smooth, and delicious. When I thought about veganizing them, I wanted to make them just the same as the one from Wendy’s, and I think I nailed it!

The potatoes are filled with vegan cheese and bits of vegan bacon, covered by a homemade vegan cheese sauce that it is not only easy to make, but you probably already have most of the ingredients at home. You will need:

• Dijon mustard

• Nutritional Yeast

• Tomato paste

• Vegan butter

• Garlic

Print

With ImageWithout Image

Cheese & Bacon Double Baked Þotatoes

Yield: 4

Author: Ori Harrington

Prep time: 25 MinCook time: 15 MinInactive time: 1 HourTotal time: 1 H & 40 M

Ingredients

Potatoes

• 4 medium-large russet potatoes
• 1 cup vegan cheddar cheese (I used Gusta)
• 3 tbsp. vegan butter (I used Becel)
• 1 tbsp. garlic powder
• 1 tbsp. onion powder
• 1 tsp. chili flakes (optional)
• 1 tsp. parsley
• Salt & pepper to taste
• Olive oil (for drizzling)
• 2 slices of vegan bacon -cubed and cooked (I used Yves)

Cheese sauce

• 1 1/2 cup non-dairy milk (I used Silk)
• 1/2 cup nutritional yeast
• 1 1/2 tbsp. vegan butter (I used Becel)
• 1 tbsp. all purpose flour
• 2 tbsp. tomato paste
• 1 tbsp. dijon mustard
• 1 tsp. yellow mustard
• 1 tsp. sriracha
• Salt & pepper to taste

Instructions

Potatoes

1. Preheat the oven to 425F.
2. Wash the potatoes, brush them with oil & wrap them around aluminum foil. Bake until they are tender (around 40-50 minutes).
3. Unwrap and set them aside until they're cold enough for you to handle them with your hands.
4. Preheat your oven to 450F. Cut the top of the potatoes, using a spoon, scoop the inside of the potato, leaving around 1/2 inch on potato on the skin. Repeat this process with all the potatoes, set the potato aside.
5. Drizzle oil & sprinkle salt & pepper to taste on the potato skins, bake for 15 minutes.
6. While they're baking, its time to make the mashed potatoes. Grab the potatoes we sat aside, mix the milk, butter, 1/2 of vegan cheddar cheese and spices. Set aside until the potato skins are done.
7. Once the potato skins are done, turn the oven to broil at 500F. It's time to ensemble the potatoes.
8. Place 2 tsp. of vegan cheddar. Scoop around 1/4 cup. of mashed potatoes (or enough to fill them up) and spoon them back into the skins. Add 1 tbsp. of vegan cheddar cheese and set back to the baking tray. Repeat the process with the rest of the potatoes. Sprinkle olive oil, salt and pepper to taste.
9. Broil the potatoes for 5-7 minutes or until the cheese is totally melted. Remove from the oven, drizzle the hot cheese sauce on top then top with bacon bites.
10. Serve hot!

Cheese Sauce

1. Melt the butter in a medium size saucepan. Once melted, add in the flour and whisk until you have a roux.
2. Add in 1 cup of the milk, whisk until the ingredients have incorporated. Mix in the nutritional yeast, whisk, mix in the remaining ingredients and whisk until everything comes together. Pour the remaining milk and whisk.
3. Cook in medium heat while whisking until it becomes thick enough for your taste. If it becomes too thick, mix in extra milk.

Nutrition Facts

Calories

506.06

Fat (grams)

20.3 g

Sat. Fat (grams)

12.43 g

Carbs (grams)

57.58 g

Fiber (grams)

6.73 g

Net carbs

50.87 g

Sugar (grams)

4.83 g

Protein (grams)

13.82 g

Sodium (milligrams)

768.29 mg

Cholesterol (grams)

41.61 mg