My mom's twice baked potatoes are such a treat. We don't eat them often, but when we do we always want seconds. These can be made ahead of time and frozen too. Serves 4 single servings or 2 doubled.


2 russet potatoes
2 Tbsp unsalted butter (sub ghee or vegan butter)
3 green onions, diced small
½ cup sour cream (sub plain coconut yogurt)
¼ cup milk (sub almond milk)
¼ cup cream cheese, room temperature (sub vegan cream cheese)
½ cup cheddar cheese (sub plant-based cheese)
1 tsp JF Universal Salt, JF Spicy Salt or JF Curry Salt
Fresh cracked black pepper, to taste


Preheat oven 400º. Clean and dry your potatoes. Rub them with canola oil and place on baking sheet. Bake for 1 hour.


Place the butter, sour cream and cream cheese in a large mixing bowl. Once the potatoes are out of the oven let them cool so you can handle them. Slice in half with a sharp knife getting a clean cut through the center. Carefully scoop out the interior of the potatoes into the mixing bowl over the butter mixture. Leave a very slight edge so the potatoes don’t collapse, careful not to tear the edges while scooping.


Using a potato masher, mash the ingredients adding milk to soften. You want a slightly chunky consistency not perfect mash. Add green onion, cheddar cheese, JF Salt and pepper and mix well. Check the seasoning and adjust where needed.
Bake at 350º until heated through and cheese is melted. Serve immediately.
Don’t try on jeans after eating.