Step 1

Preheat your oven to 400ºF. Wash and scrub your potatoes and pat them dry. them with a fork 2-3 times. Pierce Rub them with a drizzle of olive oil and sprinkle of salt and pepper. Bake the potatoes for about 1 hour (depends on size of potato), or until the potatoes are very tender.

Step 2

Turn up the oven to 450 ºF and let the potatoes cool for about 15 minutes or until cool enough to handle, then cut in half and scoop out the inside leaving a thin layer of potato on the skins.

Step 3

Brush the potatoes with olive oil and add salt and pepper to taste. Bake them for about 10 minutes, or until they are browning in spots and turning crispy. This may take longer if your potato skins are thicker.

Step 4

While the potatoes bake, take 1 1/2 cups of the scooped out baked potato and mash with the 1/2 cup sour cream and plant milk until creamy. Add salt and pepper to taste.

Step 5

Fill your potato skins: sprinkle with vegan cheddar (more or less to taste), top with some of the mashed potatoes, and finish with more cheddar shreds. Return to the oven and bake another 10-15 minutes or until the cheese has melted and the skins are perfectly crisp.

Step 6

Top the potato skins with minced chives for garnish and serve hot with extra sour cream to serve.