INGREDIENTS
Serves 6
3 large russet potatoes
1 bag Daiya vegan shedded cheddar cheese
Oatly oat milk
salt and pepper to taste
DIRECTIONS
Preheat the oven to 400˚F. Bake potatoes for 1 hour. Take out and let cool for a few minutes.
Cut each potato in half length wise. Using a spoon, carefully scoop out potato flesh and add to a mixing bowl. Add desired amount of cheese and splashes of oat milk until it is a nice, smooth mashed potato consistency. Add salt and pepper to taste.
Add mashed potatoes back into each potato skin. Place back into oven and cook for 20 to 30 more minutes, until they start to crisp and turn golden brown.
