One of the hardest parts of being a new vegan (or even an old seasoned vegan) is trying to keep up with all the new products out there. I must have spent over $50 looking for the "right" vegan cheese my first year being a vegan and I have over 50 vegan/vegetarian cookbooks in my arsenal but not all the recipes are the greatest. I’m the first born so I’m used to being a Guinea Pig and now I’m your Vegan Guinea Pig. So here are my recommendations and critiques. Let me know what you think!

Friday, October 31, 2008

Vegan Mofo: Garlic-Herb Twice Baked Potatoes

Vegan Mofo Post 20! I didn’t think I would actually be able to make it but, by the skin of my teeth, I have made 20 posts. Thank you to all my subscribers for putting up with nearly daily emails and notifications, I’ll be back to my regularly scheduled blogging sometime next week, and yes the recipe for Papa Chorizo Frittata is on its way!

For my last post of Vegan Mofo I wanted to help out my old and dear friend Leia (name has not been changed to protect the innocent). Although Leia has made it all the way through med school and is now a brilliant physician she has yet to master the art of a good twice baked potato. Earlier this week there was an unfortunate calamity that involved a potato, an oven, a microwave and hours of baking and labor which was not fruitful. So Leia, this one is for you.

Garlic-Herb Twice Baked Potatoes

2 medium-large russet potatoes
Canola oil
Salt (optional)

1 cup vegan garlic-herb cheddar cheese, divided*
¼ cup vegan sour cream
¼ teaspoon salt (optional)
Dash of freshly ground pepper

Preheat oven to 400 degrees F

Scrub potatoes and stab with a fork several times. Rub potatoes with canola oil, just enough to coat, and lightly salt.

Bake potatoes in small baking pan or sheet for 45 minutes to an hour or until tender.

Remove potatoes from the oven and allow to cool slightly (about 10 minutes). With a serrated knife cut each potato in half and spoon out the majority of potato flesh making sure to leave the shell intact.

Add potato flesh, sour cream and salt to a food processor and process until completely smooth. Transfer to a medium bowl and add ½ cup of garlic-herb cheese and ground pepper. Stir to combine.

Spoon potato flesh back into potato shells and sprinkle with remaining cheese. Place prepared potatoes back in the oven for 10 minutes. Serve warm.

*Note: I used Cheezly’s Garlic-Herb Cheddar which, to my knowledge,it is only available in the U.S. at Cosmo’s Vegan Shoppe. You can order it online at or visit them here in Atlanta Tuesday – Sunday.


  1. You have an awesome blog, congrats on making it to 20!
    These potatoes sound perfect.

  2. Thank Mihl! I didn't think I would actually make it to 20. But I'm so happy I did.

  3. Congratulations, Happy Vegan MoFo, and Mmmm... twice baked potatoes... I'll have to check out this Cosmos.

  4. congrats on the mofoing. It was definitely fun. Can't wait for next year!
    Where would potatoes be without garlic?


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