These are SO good, you truly could fool non-vegan eaters. My husband kept asking me, "so you are sure there is no dairy in here at all????"

8-10 medium sized Russet potatoes (not the large restaurant size)

1 medium onion, minced finely

1 1/2 containers of Tofutti Non-Hydrogenated Cream Cheese

1/4 c. nutritional yeast flakes

2 T. dried or fresh chives, minced

1 t. onion powder

1-2 T. soy or other non-dairy milk

1 package Daiya Cheddar Flavor Cheese

salt & pepper to taste

Preheat oven to 425 degrees. Wash and scrub potatoes, then dry them. Pierce 3-4 times with a fork. Place the potatoes directly onto oven rack and back for approximately one hour, or until they pierce easily with a fork. Meanwhile, mince onion, and place in a large bowl. After potatoes are done, slice them in half lengthwise. Reduce the oven temperature to 350 degrees.

Add the cream cheese to the bowl with the onion. Using a spoon, scoop out both halves of the hot potato, leaving the skin intact, and place on top of the cream cheese/onion mixture in the bowl. Continue this with the rest of the potatoes. With a potato masher, break up the potatoes into smaller pieces, but do not mash all the way. Using a mixer, blend the potatoes until the larger chunks have blended in. Do not overmix, as they will get gummy otherwise. Add in the yeast flakes, chives, onion powder, salt & pepper. Just mix until the ingredients are blended in, adding the non-dairy milk if necessary to thin out a bit. You want the consistency to be even thicker than mashed potatoes.

Scoop about 1/3 to 1/2 c. of the potato mixture into the potato skin halves with a spoon. Place the filled potato skins in a baking dish, packing them in fairly tightly. You will probably have some left over potato skins. As liberally as desired, sprinkle the Daiya cheese over the tops of the potatoes. Place the baking dish into the oven. Bake on 350 degrees for about 30 minutes.

If desired, you may sprinkle some vegan bacon flavored bits (such as Bacos)  on top.

Dig in! I dare you to stop at just one!!!

Yield: 6-8 servings