Nutrition
Calories: 280kcal | Carbohydrates: 30.2g | Protein: 16.3g | Fat: 8.2g | Fiber: 5g
Looking for the Twice Baked Potato vibe, but don't feel like messing around with potato skins or waiting for the potatoes to bake in the oven for like forever? Check out this casserole, which has the exact same flavor but is way quicker to put together! Great for holiday gatherings and potlucks!
Servings
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 (177 C).
- 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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Notes
Track this on My Fitness Pal searching:
PDV High Protein Twice Baked Potato Casserole
Did you make this recipe?Mention @proteindeficient.vegan