Twice-Baked Potatoes with Gravy

This is a super yummy recipe.  I add mushroom gravy to the potato stuffing and then pour more on top right before serving.  This recipe feeds 4.  

Ingredients

• 4 large potatoes, I used 1 yellow and 3 russet.  Either type works well. 

• ½ c vegan mushroom gravy

• 2 c frozen mixed veggies or fresh veggies, steamed

• 3 T vegan butter + 2 T to coat inside of potato skins

• 1 c almond milk, plain unsweetened

• 3 T olive oil

• Salt and pepper to taste (about ½ t of each)

Instructions

1. Slice potatoes in ½ lengthwise. 

2. Coat potatoes with butter. 

3. Bake 1 hour (or more) at 350 degrees facedown until cooked thoroughly. 

4. Allow potatoes to cool. 

5. Scoop out the insides of each potato half. 

6. Coat the inside of the potato skin with melted butter.  Set aside.

7. Mash the potato insides.

8. Warm up and add 3T vegan butter, almond milk, olive oil, salt and pepper. 

9. When thoroughly mashed, add gravy and veggies.  Mix. 

10. Fill the potato skins. 

11. Bake at 350 degrees, covered, until hot throughout. 

12. Serve with more gravy.