I highly recommend tasting as you go and adjusting the ingredients accordingly to your liking. If your potatoes are larger or smaller, then 12-14 ounces then the amount of ingredients you need for the filling will vary. All of the russet potatoes I used for this recipe were about 12-14 ounces each after baking. Please Note: Baking potatoes vary greatly in size. Perhaps my version of a very popular salad sold at Whole Foods Market, California Quinoa Mango Salad paired up with any entree and you have a glorious meal for family, company or a holiday! Hooray! This is a very popular dish and always gets rave reviews. We make this salad all year long changing it up as the seasons change. We have found for a main dish, 2 halves of twice baked potatoes along with a bowl of chopped salad is a perfect meal. Season to your own liking and personal taste preferences. Taste as you mix it together and adjust the ingredients accordingly. How much ranch dressing, seasonings and other ingredients to use will vary depending on the size of the potatoes. My russet potatoes were all around 12-14 ounces each. The cheese sauce could probably be mixed in with the potatoes, but I do like how the drizzle looks on top. The extra Ranch dressing drizzled on the tops is optional, but we sure enjoy it as well as a drizzle of vegan cheese sauce. This is the kind of recipe you can make any time of year. Take them to all the gatherings you have coming up to make sure there is something amazing that you can share with others and also enjoy for yourself. They are healthy, low-calorie density, and so satisfying, especially when dressed up all fancy like this recipe. When you want comfort food, reach for potatoes. These are also perfect for backyard BBQ’s, picnics, potlucks and batch prepping for the week. These are easy enough for a weekday meal but fancy enough to grace your table for a holiday or company meal. That’s right, these twice baked potatoes are loaded with my Vegan Ranch Dressing! I don’t know how it could get any better than this.
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