vegan twice-baked potatoes recipes

- 8 green onions, sliced, divided
- 1 cup shredded Cheddar cheese, divided
- 1/2 teaspoon pepper
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 cup sour cream
- 8 slices bacon
- 4 large baking potatoes

- 1/2 cup parmesan cheese
- 1/4 cup butter
- 1/2 cup milk
- 1 large egg
- 1/4 teaspoon salt and pepper
- paprika
- 6 medium baking potatoes
- 1 pinch nutmeg
- 1/4 cup chives or green onion tops

- 1 cup shredded cheddar cheese
- 1/2 cup grated romano cheese or parmesan cheese
- 3 green onions
- 2 tablespoons butter
- 4 slices bacon, crisped and crumbled (optional)
- 1/4 cup milk or light cream
- 1 dash paprika, on top for color (optional)
- salt
- 4 large baking potatoes

- 1/3 cup sour cream
- 2 teaspoons oil
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 dash garlic powder or 1 clove garlic
- 1 scallion, minced (I usually use about 1/4 c. regular onion)
- 3/4 cup grated cheddar cheese
- 8 medium russet potatoes (about 5 lb.)
- 1/4 cup margarine or butter

- 1 cup shredded cheddar cheese
- 1/2-1 cup sour cream
- 4 large potatoes
- 2 tablespoons milk
- paprika (optional)
- garlic powder
- 4 tablespoons butter
- pepper
- onion salt
- salt

- 1 dash black pepper or white pepper (or more to taste)
- 3/4 teaspoon salt
- 1 cup sour cream
- 3 bunches green onions
- 5 large baking potatoes
- 1 cup shredded American cheese
- parmesan cheese
- 5 tablespoons milk

- olive oil
- generous grinding black pepper
- 3-4 cloves garlic
- salt
- 4 potatoes (1 per person)
- sour cream
- 1 cup freshly grated parmesan cheese
- 1/2 cup chopped mixed herbs (e.g. parsley and chives
- parsley and dill
- parsley and rosemary)
- 100 g butter