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Preheat the oven to 400°.
Scrub the potatoes and pierce each one a few times with a sharp knife.
Place the potatoes directly on the oven rack and bake until easily pierced with a fork, about 1 hour.
Remove the potatoes from the oven and allow them to cool for a few minutes. Leave the oven on.
While the potatoes cool, place the cashews, milk, lemon juice and salt into the bowl of a food processor fitted with an s-blade.
Blend the cashew mixture until smooth, stopping to scrape down the sides of the bowl as needed. The mixture should be about as thick as sour cream. Thin it with some additional milk or water it it's too thick.
Remove half of the cashew cream from the food processor and transfer it to a small bowl. Set aside.
Add the butter, nutritional yeast and hot sauce to the food processor with the remaining cashew cream. Blend until smooth.
Slice the tops off of the potatoes and carefully scoop out the insides. Add the scooped out potato to the food processor with the seasoned cashew mixture.
Pulse the food processor a few times to blend the potato and cashew mixtures, leaving it a bit chunky.
Taste-test the mixture and season with salt and pepper to taste.
Spoon the potato-cashew mixture back into the potato skins, piling a bit on top as needed.
Place the potatoes on a baking sheet and bake for 15 minutes, or until the tops just begin to darken.
Divide the potatoes onto plates and top with reserved cashew cream, hot sauce, coconut bacon and chives. Serve.