• Pre-heat oven to 350 F (177 C).
• Clean/scrub potatoes; poke some holes in them with a fork. Bake in the oven for about an hour until fork tender.
• Make the High Protein Sour Cream - follow the instructions on the recipe linked in the ingredients sections.
• Make the High Protein Bacon Bits - follow the instructions on the recipe linked in the ingredients sections.

Making the Twice Baked Potatoes

• Once the potatoes are well cooked, cut in half (long). Scoop out all of the potato, leaving enough that the skin can structurally still stand.
• Mashed the potato in a big bowl.
• Once well mashed, add in your tofu sour cream and stir together really well. Should be nice and creamy.
• Add in the dill and 1 cup of the shredded vegan cheese and mix together well.
• Split the potato filling evenly amongst your potato skins.
• Once full, sprinkle on the remaining shredded cheese and top with the "bacon"
• Bake for another 20 minutes until cheese is melty and TVP bacon is nice and crunchy.