Veggie Burger Twice Baked Potato
  • 4large Organic Russet Potatoes
  • 2patties The Redheads Veggie Burgers
  • 1/2cup Sharp Cheddarto make this vegan, use 1/4 cup Nutritional Yeast
  • 2Tbsp Organic Butter or Soy Margarine*optional
  • 4Tbsp Organic Sour Cream*optional, leave off for vegan
  • 1pinch Salt and Pepper to taste
  • 8organic green onionssliced and separated
  1. Preheat oven to 425F
  2. Wash potatoes and poke each one with a fork 5 times.
  3. Bake the potatoes for 45 minutes or until soft. Once soft, remove from oven and let cool.
  4. As Potatoes are cooling, in pan, sautee two veggie burger patties on medium heat (no oil needed). Cook on each side for 7 minutes. As burger browns, break up patty into crumbles and let brown for another 5 minutes or so while tossing. Set aside.
  5. Cut cooled Potato about 3/4 of the way through long ways. Use a fork to lightly mash up potato inside and put 1TBSP of butter on top of each potato. Sprinkle a tad of salt and pepper and lightly mash insides with butter, s&p, half the cheese and half the green onions (for extra creamy potatoes, you can remove the flesh and use a hand mixer to blend the potato, butter, s&p, half the cheese, and half the green onions. then return blended potato back to skins).
  6. Add half of each crumbled veggie burger patty on top of baked potato. Top with remaining cheese and green onions and return potatoes to the oven until cheese is melted.
  7. Once cheese is melted, remove from oven and top each potato with a dab of sour cream…whalah! Steamy yummy potato!
Recipe Notes

*Add steamed broccoli or spinach for added veggie power or fresh diced basil!  Sub The Redheads veggie burger with the black bean burger and add salsa to this dish to make it a bit more south of the border!