medium russet potatoes, 8 ounces each (2 pounds total)
tablespoon extra virgin olive oil, divided
package (7.4 oz) Nature’s Fynd Original Meatless Breakfast Patties, cooked according to package directions, chopped
ounces Nature’s Fynd Chive & Onion Dairy-Free Cream Cheese, divided
bunch scallions, trimmed and chopped reserving green part for garnish
cup shredded vegan cheddar cheese
Preheat the oven to 400 ̊F. Rub each potato with ½ tablespoon of oil, and prick the top with a fork.
Place the potatoes on a rimmed baking sheet and bake until soft, 45 minutes.
Transfer to a cutting board and cut in half, lengthwise.
When cool enough to handle, scoop the flesh and place into a medium bowl along with half of the chive & onion dairy-free cream cheese. Using a potato masher, combine with very few lumps. Add the scallion whites and half of the chopped breakfast patties. Fold to thoroughly combine.
Evenly divide the potato mixture into the potato skins. Place potatoes on a rimmed baking sheet. Top with cheese and remaining sausage.
Bake for 10 minutes to heat through. Garnish with scallion greens and 1 tablespoon of chive & onion dairy-free cream cheese. Serve immediately.
Note, the vegan cheddar cheese of your choosing will likely not melt.
Per serving (1 piece): Calories: 300 kcal, Fat: 19 g, Sat Fat: 9 g, Sodium: 350 mg, Carbohydrates: 28 g, Protein: 8 g
Allergen information: soy in breakfast patties, potentially coconut, cashew and/or soy in vegan cheese.