Nutrition
Ingredients
- 1 High Protein Sour Cream Recipe
- 1 High Protein Bacon Bits Recipe
- 600 grams Russet Potatoes (about 5 smallish ones or 3 mediums)
- 1 cup vegan shredded cheddar
- 1/2 cup vegan shredded parmesan
- 1 tsp dill
Instructions
- Pre-heat oven to 350 F
- Make bacon bits, per recipe
- Make sour cream, per recipe
- In a pot of boiling water, cook peeled and cubed potatoes for about 20 minutes, until fork-tender
- Smash the potatoes either by hand (with a potato smasher) or with a hand-mixer
- By hand, mix in sour cream and 1/2 cup vegan cheddar and 1/2 cup vegan parm until well combined
- Scoop out potatoes into a medium casserole dish
- Add remaining vegan cheddar on top
- Sprinkle bacon bits on top
- Bake for 30 – 40 minutes
Equipment
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Twice baked potato casserole is all the joy and yummy-ness of twice baked potatoes without the annoying part of trying to not destroy your potato skins while you are gutting them and then re-stuffing them with the goods! It’s just easier, but if you aren’t down with easier or just want something that looks classier (which, fair), there is also a high protein twice baked potato recipe on the site you should check out!
This casserole gets to be called high protein for a couple reasons! We are mixing a high protein sour cream into the potatoes – it makes them fluffier and more delicious, and also adds a lot of protein. The high protein sour cream is made from silken tofu and is very easy to make! We are also topping the casserole with high protein bacon bits which are made from TVP! Textured Vegetable Protein (TVP) is de-fatted soy flour, and is a shelf-stable protein source that is used often in vegan cooking! Honestly, TVP is super freaking versatile and easy to use – I really feel like even non-vegans with a protein goal should be using it.
Ingredients
- High Protein Sour Cream – I have the recipe linked above in the recipe card. This is a homemade high protein sour cream made with blended silken tofu. You can use store-bought sour cream if you’re low on time, but it will change your calories/macros.
- High Protein Bacon Bits – I have the recipe linked above in the recipe card. These are fairly easy to make. You basically mix all of your ingredients together, and wait around for about 20 minutes while you stir and wait for the TVP to cook. There are store bought vegan bacon bits, but I prefer these personally. When you’re making these, don’t cook them until they are super dry and crispy because we are putting these back in the oven.
- Russet Potatoes – it’s always hard to know how many potatoes to use because they’re all different sizes. I would shoot for 600 grams weighed, which should be around 5 smallish potatoes or 3 medium ones.
- Vegan Shredded Cheddar – I like Violife brand for my shredded cheddar but choose your favorite! If you’re trying to eat more Whole Food Plant Based (WFPB), you can omit these if you want.
- Vegan Shredded Parmesan – I swear by Follow Your Heart Parm (the one in the container though, not the shaker). This is my favorite parm for anything I’m putting in the oven. If you’re doing WFPB, feel free to omit!
- Dill – I try to use fresh dill because I like the flavor better, but dried dill will work too!
Directions
- Pre-heat the oven to 350 F.
- Peel and cube the potatoes.
- In a pot of boiling water, cook the peeled and cubed potatoes. This should be about 20 minutes, but you will know they are done when they are fork-tender.
- Make the bacon bits per the recipe linked above. This recipe takes roughly 20 minutes to make from start to finish so factor that into what you’re doing! Don’t overcook these, because they will be going back in the oven; you don’t want them fully dried out.
- Make the sour cream per the recipe linked above. This should only take about 5 minutes because we’re just blending ingredients together.
- Once the potatoes are done, smash them – either by hand, with a potato smasher, or with a hand-mixer. I think you get a better product with a hand mixer and it’s quicker. You could also use a stand mixer! I like to go until it’s no longer lumpy. It should also be fairly fluffy because of the sour cream mixture.
- Either by hand or on a very low speed with the mixer, mix in the sour cream, 1/2 cup of vegan cheddar and 1/2 vegan parm until everything is well combined.
- Scoop out the potato mixture into a medium casserole dish. If you are concerned with potential sticking, I would spray with some oil. Smooth out the potato mixture.
- Add the remaining vegan cheddar on top.
- Sprinkle the bacon bits on top.
- Cover with aluminum foil. This seems to help the vegan cheese melt better (because of the trapped humidity).
- Bake for 30 – 40 minutes.
Silly Little Haiku
Twice Baked Potatoes
Just as tasty and cozy
But way easier
Author
Protein Deficient Vegan
