Double Stuffed Potatoes, Two Ways, Bacon and green onion, and Caramelized Onion and Blue Cheese

These potatoes are so good and can be frozen if made in large batches!

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In our family we love a good double stuffed potato. We also love our vacuum sealer which allows us to make a huge batch and then freeze them for future meals. The work involved in a large batch is exactly the same as a single batch, so I highly recommend the pre-planning for more!

There's probably no need to show you baking the potatoes, do it as you normally would, let them cool enough to be able to touch them, cut them in half and scoop out their insides into a bowl.

For the dairy free bacon, green onion version, we also pre-cooked some of our homemade bacon. To get the recipe for making your own bacon, check it out here!

We crumbled the bacon and green onions from my garden.

The potato insides got mashed up with some earth balance butter substitute and Pacific Foods Brand cashew milk. We also added herb and chive cashew creme instead of sour cream to create an amazing creamy texture. We then stuffed the mix back into the potato skins.

I think I have mentioned before that the only cheese I am able to eat is blue cheese, and thank god it was my favourite cheese anyways. Because of this, my favourite way to stuff a potato is the next way... with caramelized onion, bacon and blue cheese. I also blended these potatoes with herb and garlic cashew spread to add to the creamy texture of the potato. You can add this to the first potato version as well, but the flavours definitely pair well with the blue cheese.

The caramelizing of the onion is a bit of a slow process though... its well worth the time for the amazing flavour they add. We slowly rendered white onions down in a pan by adding about 1/2 cup of coconut sugar and about 1/2 cup of red wine.

With onions made, we stuffed these potatoes as well.

Once complete we place these on a baking sheet and freeze them as is. Once frozen so they do not mush down, we vacuum seal them in two's to be taken out for any meal. It's a game changer for a fun dinner with minimal effort the night of! For the bacon chive version we sometimes add some dairy free cheddar to the top of it before cooking but I would not recommend freezing it like that. Ensure that they are fully thawed in the fridge or on the counter before cooking. Place these in a 375 degree oven for 10-15 minutes, and use the broil function to crisp up the top at the end.

I think these come out as a perfect easy side! Check it out!

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