I was born and raised in the great, potato-growing state of Idaho. Potatoes are a big deal here. Really big. I remember that in 4th grade we had to compose a song about potatoes.
Yes, you read right, and yes, I still remember the words and tune almost 20 years later (we even had to create a dance, which I have conveniently blocked out of my mind).
Potatoes! Potatoes! Baked potatoes!
Julienned, french-fried, mashed, and hashed.
Maine potatoes aren’t good for lunch,
But Idaho potatoes we love to munch!
I’ve never been to Maine or had potatoes from there to my knowledge, so I have no idea where the third line came from. The thing is, I’m not the biggest fan of baked potatoes. I may have to turn in my Idaho card for saying that, but I’m going to say it.
Something that I remember having while growing up, and actually enjoying, however, was Twice-baked potatoes. I suppose the reason why I liked them was because they were more of a mashed potato, and they were also loaded with the good stuff like sour cream, butter, bacon, and lots of cheese.
When my family started eating more healthy and dairy-free, however, the recipe needed an overhaul. To replace the sour cream, I found the perfect substitute in So Delicious Cultured Coconut (or yogurt). It provides the necessary tang and creaminess. Smoked paprika is used to replace the smokiness of the bacon, and dairy-free cheese is used in place of cheddar cheese.
The result is delicious, without feeling the least bit deprived.
- 4 large russet potatoes (from Idaho, of course, about 5-6 inches long)
- 3/4 cup So Delicious Cultured Coconut (yogurt), plain
- 1/3 cup dairy-free cheddar cheese, plus more for sprinkling
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3/4 teaspoon mustard powder
- 1/4 cup scallions, green and light-green part only, thinly sliced (plus more for sprinkling if desired)
- 1/4 teaspoon smoked paprika
- Preheat oven to 350 degrees and bake potatoes for one hour (don't forget to pierce them with a fork).
- In a medium bowl, whisk together the remaining ingredients until combined. Slice the baked potatoes in half, lengthwise, and scoop out the flesh into the yogurt mixture; reserve the skins.
- Using a hand mixer or just a potato masher, blend (or mash) the potato/yogurt mixture until it's the consistency that you like your mashed potatoes (I like mine with some texture still to them, others like it smooth and creamy; either way is delicious).
- Portion into reserved potato skins and sprinkle with extra cheese. Move oven rack to the upper-middle position. Bake for 15 more minutes, or until cheese is melted. You can also put them under the broiler for an additional 3-5 minutes to get the cheese brown, and crispy.
- Serve with an extra sprinkle of sliced scallions and a dash of paprika if desired.