Want a twist on delicious comfort food? Try Roberto Martin's recipe for twice baked potato.
- 5 large Russet potatoes, washed and scrubbed clean
- 12 tablespoons (1 1/2 sticks) (3/4 cup) vegan butter, melted
- 1 bunch chives, chopped
- 2 tablespoons vegan Parmesan cheese
- Kosher salt and freshly ground black pepper
Preheat the oven to 475 degrees F.
Cut 5 good-size pieces of parchment paper, about 12x5 inches each. Hold a piece of the parchment paper under running water, then gently squeeze it to remove excess moisture. Wrap 1 potato up in the wet paper, then wrap it again in aluminum foil. Repeat with the remaining potatoes. Be careful not to pierce the potatoes in any way. Bake the potatoes for 25 minutes, then turn them over and bake 20 minutes more. Remove the potatoes from the oven and let rest about 10 minutes before unwrapping.
Increase the oven temperature to 500 degrees F.
Remove the potatoes from the paper and foil and cut them in half lengthwise.
Using a spoon, scoop out the centers, leaving about a 1/8-inch-thick shell. Place all the potato pulp in a bowl and add the butter, chives, vegan Parmesan, salt, and pepper. Whip with a firm, silicone spatula until smooth.
Spoon the filling into the best-looking 8 potato halves, filling them to above the top edge. Discard the remaining 2 halves or reserve for another use. Score the tops of the filling with the tines of a fork or the end of a paring knife to create ridges. Bake the 8 stuffed potato halves for 15 to 20 minutes, or until they are hot and the tops have begun to brown.