Vegan Twice-Baked Potatoes
From NYTimes Cooking
INGREDIENTS — Serves 4-6
1 yellow onion, coarsely chopped
2 tablespoons neutral oil
Salt and pepper
4 large russet potatoes
1 ½ tablespoons white vinegar
½ cup nondairy milk, plus more as needed
¼ cup vegan butter
2 tablespoons nutritional yeast
Chopped chives (optional), for serving
Heat the oven to 400 degrees. In an oven-safe skillet or baking dish large enough to hold the potatoes, toss together the chopped onions, 1 tablespoon oil, 1 tablespoon water and pinches of salt and pepper. Using a fork, poke holes all over the potatoes. In a large bowl, toss the potatoes with the remaining 1 tablespoon oil and a pinch of salt.
Place the onions on the bottom rack of the oven and the potatoes directly on the top rack above the onions. (This way, any drips from the potatoes will land on the onions instead of the bottom of your oven.) Reserve the bowl. Roast, stirring the onions halfway through, until the onions are softened and browned in spots, 30 to 40 minutes, and the potatoes offer no resistance when a knife is inserted in their centers, 1 hour to 1 hour 15 minutes. Remove from the oven when each is finished and let the potatoes sit until cool enough to handle. (If your potatoes are dripping, place a piece of aluminum foil on the lower rack to catch any drips once the onions below have been removed.) Leave the oven on.
While the potatoes and onions roast, stir the vinegar into the milk.
When the potatoes are cool enough to handle, slice the top third lengthwise off the potatoes. Scoop out most of the flesh, leaving a ¼-inch border of flesh on the skin, and transfer the flesh to the reserved bowl. Scrape the potato tops of all flesh and add the flesh to the bowl. Snack on, compost or discard the top skins.
Season the potato filling generously with salt and pepper, then add the butter and nutritional yeast. Mash with a fork or potato masher until smooth, but don’t overwork. Add the onions and milk mixture; stir to combine. (Reserve the skillet.) If the mixture is stiff or dry, add more milk; season to taste with salt and pepper.
Mound each potato boat with the filling, then transfer to the reserved skillet, filling side up. Bake the potatoes until warmed through and dry to the touch, 10 to 15 minutes. Sprinkle with chives, if using.