{CHEEZY TWICE BAKED POTATOES}

Ok. I actually was not crazy about the end result of the seasoning I chose for this one. It was good, but not wow-fabulous. I'm posting it anyway, though, because I think it's a good idea, and I want someone else to play with the seasonings and come up with something fabulous. You can find the original recipe here.

My 19-month-old loved them; my husband liked them; I thought they were ok; and my 3-year-old did not like them. They were maybe a little too sweet for me? So, I think next time I'll not use nutmeg, but maybe dijon mustard or dry mustard powder instead for a cheesy spice? I don't know. Maybe some cumin? Paprika? Please, someone experiment with this one and come up with something! I think they could be delicious.

I'm going to post what I did; you can play with it and let me know what you come up with.*

4 potatoes

1/2 butternut squash, steamed

1/4 c. nutritional yeast

2 T. fat-free vegan butter substitute

1 t. garlic salt

1/2 t. salt

1/4 t. pepper

pinch nutmeg

soymilk

• Bake potatoes at 450 for 1 hour.

• Cut potatoes in half, lengthwise, and scoop insides into a bowl.

• Add steamed butternut squash.

• Add nutritional yeast, butter flavoring, and spices.

• Mash together, adding soymilk to desired consistency.

• Scoop potato/squash mixture back into the potato skins and place them on a cookie sheet or in a baking dish.

• Sprinkle tops with nutritional yeast and pepper.

• Bake at 450 for 10 minutes.

*I tried this again with some revisions and liked it a lot better.  I'll leave the original recipe, in case it's somebody's favorite, but here's the revised recipe:

4 potatoes

1 c. steamed butternut squash

1/4 c. roasted garlic sauce

3/4 c. non-dairy milk

1/4 c. nutritional yeast

1/2 t. salt

1/4 t. pepper

1 pinch paprika

• Bake potatoes at 400 for 1 hour.

• Cut potatoes in half, lengthwise, and scoop insides into a bowl.

• Add steamed butternut squash.

• Blend remaining ingredients.

• Add blended mixture to potatoes and squash.

• Scoop potato/squash mixture back into the potato skins and place them on a cookie sheet or in a baking dish.

• Bake at 400 for 15 minutes.