Ingredients:

  • 4 medium russet potatoes (about 2 lbs or 900 g)
  • 2 tablespoons olive oil (30 ml)
  • ½ teaspoon salt (2 g)
  • ¼ teaspoon black pepper (1 g)
  • 1 cup cashews (soaked for 2-4 hours, about 150 g)
  • ¼ cup nutritional yeast (20 g)
  • 2 tablespoons lemon juice (30 ml)
  • 1 clove garlic (minced)
  • 1 teaspoon onion powder (4 g)
  • 1 teaspoon smoked paprika (4 g)
  • Salt to taste (if needed)

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Clean and scrub the russet potatoes thoroughly. Poke holes in each potato with a fork to vent steam.
  3. Rub the potatoes with olive oil, salt, and pepper. Place directly on the oven rack or on a baking sheet. Bake for 45-60 minutes or until tender (a fork should easily pierce the skin).
  4. Drain and rinse soaked cashews. In a food processor, combine cashews, nutritional yeast, lemon juice, garlic, onion powder, smoked paprika, and salt. Blend until smooth and creamy, adding a tablespoon of water if necessary to achieve a spreadable consistency.
  5. Once potatoes are cool enough to handle, cut in half lengthwise. Scoop out a portion of the flesh, leaving a thin layer to maintain structure.
  6. Brush the insides with olive oil and season with additional salt and pepper if desired. Fill each skin with the vegan cheese mixture.
  7. Place the filled potato skins on a baking sheet. Bake for another 15-20 minutes or until the edges are crispy and the cheese is warm.
  8. Remove from the oven and let cool slightly. Serve hot, garnished with fresh herbs or spices if desired.