Buffalo Twice Baked Potatoes

Prep Time
1 hr
Cook Time
40 min
makes 12, enough for 6-8 people as a side, or as an app for a small party
Buffalo Twice Baked Potatoes
6 small russett potatoes
2 tablespoons high heat oil like sunflower
Buffalo Sauce
1 cup Frank's Redhot Hot sauce (not an ad, just the best one)
1/4 cup apple cider vinegar or white vinegar
1 teaspoon Bragg's Aminos or soy sauce
4 tablespoons nondairy butter or refined coconut oil
1 teaspoon garlic powder
1 cup unsweetened nondairy milk
2 tablespoons olive oil
1 medium yellow onion, chopped
1 tablespoon Bragg's Aminos or soy sauce
2 cloves of garlic, mined
1/2 cup nutritional yeast, you know, nooch
1/4 cup chopped green onions
toppings: Creamy Herb Dressing, chopped chives, chopped celery

Place the potatoes on a baking sheet. Rub them with some oil and bake for 1 hour until you can stick a knife through them without any resistance.

While the potatoes are baking, make the buffalo sauce. Throw the hot sauce, vinegar, soy sauce, butter, and garlic powder all into a small saucepan over medium heat. Let that come to a simmer, stirring occasionally, until all the butter has melted, about 5 minutes. Done. Fuckin easy right? Now cook that onion. In a medium saute pan, warm up a little oil over a medium heat and add the chopped onion. Saute that shit until it starts to look golden brown, about 5-7 minutes. Drizzle over the braggs amino, stir and turn off the heat.

When the potatoes are done, let em sit for about 5-10 until you can handle them without burning the fuck outta yourself. When you're ready, cut each potato in half lengthwise. Scrape the insides into a large bowl, being careful not to tear the skin. Leave a small rim of potato intact around the edge so these fuckers dont just collapse when you fill them. Lay the hollowed out potato skins back on a baking sheet.

Now mash the potatoes up a lil then fold in the milk and keep mashin. When they're looking all mashed up however you like em, fold in 1 cup of the buffalo sauce, olive oil, sauteed onion, garlic, nooch, and green onions. Mix that all shit up until everything is combined then fill the potato skins. There should be enough filling to kinda mound each one up a bit. Throw them back in the oven for about 10-15 minutes until the tops start looking browned in some spots.

Serve with some diced chives, celery, our Creamy Herb Dressing, and a drizzle of any remaining buffalo sauce. AND CHECK THIS SHIT you make a lot of these ahead of time and freeze them for later. Just warm em back up in the oven at about 400 for 20-30 minutes. Maybe you don't want one right now but tomorrow? Or in a few hours? Sometime in your immediate future you'll want potatoes and buffalo sauce, we're streamlining this universal craving. 

Pairs With...

Grilled Romaine Salad

Burgers are so bland that’s why you basically gotta dress that shit up with a salad after you grill it. CUT OUT THE MIDDLE MEAT AND JUST GRILL A SALAD.