I love the comfort of potatoes; fried, baked, or mashed. This recipe takes advantage of the comfort of potatoes two ways, so, I decided to mix them with two different vegetable options. They're also twice baked: good things come in twos!
What you need:
Twice baked Sweet Pea Boats
1 Can Sweet Peas | 3 Large Potatoes | 1 Tsp Olive Oil | 1 Cup Vegan Cheese | 1 Heaping Spoonful Vegan Sour Cream or 1/2 Cup Coconut Milk | 2 Tbsp Softened Vegan Butter | 2 Green Onions, Chopped, For Topping | Sea Salt and Pepper to Taste
1/2 Small Head Cauliflower | 3 Large Potatoes | 1 Tsp Olive Oil | 1 Cup Vegan Cheese | 1 Heaping Spoonful Vegan Sour Cream or 1/2 Cup Coconut Milk | 2 Tbsp Softened Vegan Butter | 2 Green Onions, Chopped, For Topping | Sea Salt and Red Pepper to Taste | 1 Tsp Crushed Red Pepper Flakes
Clean and dry your potatoes and place them in the oven directly on the rack. Bake at 375 degrees for 35-45 minutes or until you can squeeze them and they feel soft.
Once you pull the potatoes out of the oven and set aside, prepare your vegetable of choice. If using peas, pour can into a small pot and cook on medium heat until tender. Add a pinch of sea salt, stir, and set aside once prepared. Mine cooked about 15 minutes. If using cauliflower you will need to steam it until soft. You can place in a microwave safe bowl over a cup of water (seasoned with sea salt); you can prepare in a small pot on the stove over medium heat with a cup of water (seasoned with sea salt); or you can use a vegetable steamer or double boiler if you have one available. Set aside.
Slice potatoes in half and scoop out the center. Brush the skins with the olive oil a line on a baking sheet. In a medium bowl, add wet ingredients to scooped potatoes and mash. Mix in seasonings and vegan cheese. Fold in vegetable of choice.
Fill up your boats and bake in the oven at 350 degrees for 15 minutes. Remove from the oven, top with sliced green onion, and serve immediately. Enjoy!