Step 1

Preheat the oven to 350°

Step 2

Wash the potatoes with a vegetable brush. Pierce with a fork so that the potatoes do not explode when baking.

Step 3

Bake at 350° for and 1 hour and 15 minutes.

Step 4

When you can handle them slice off the top of each potato.

Step 5

With a large spoon scoop out the potatoes. Scoop out the tops too.  Place all of the potato stuffing in a large mixing bowl.

Step 6

Mash with a potato masher.

Step 7

Add the non-dairy butter and non-dairy sour cream and 1/4 cup of the non-dairy milk.

Step 8

Add 3 ounces of the grated dairy-free cheese, salt, and pepper.

Step 9

Mix by hand with a heavy wooden spoon or an electric hand mixer or a stand mixer.

Step 10

Mix well and if you think it is too dry add a little more milk. When they are baked again they will become creamier. It is just that they are cool now and seem stiff. I do usually use the whole 1/2 cup of milk because I buy large potatoes.

Step 11

Scoop the mashed potatoes back into the potato shells. Mound them up so that you use all of the mixture.

Step 12

Sprinkle the remaining dairy-free cheese over the potatoes.

Step 13

At this point you can bake, refrigerate or freeze them.

Step 14

To BAKE:

Step 15

Put back into the oven at 350° and bake 25 minutes.