These baked potatoes are perfectly fluffy on the inside and loaded with delectable, dairy-free toppings.
4 potatoes (We love Yukon Gold but Russets work well, too)
1/2 cup WayFare Dairy Free Butter, divided. 1/4 cup of melted Butter for cooking and the rest for serving.
1/2 cup WayFare Sour Cream
Veggie chili (optional)
green onions or chives, sliced, for garnish
Heat your oven to 450° F. Use a fork to poke holes all over your potatoes. Cook potatoes for 25 minutes. Remove from oven and brush with melted butter and sprinkle with salt. Then place the potato back on the baking sheet, opposite side up, so that the potato can cook evenly on both sides. Bake for an additional 20 minutes.
When potatoes are baking, melt Cheddar in a saucepan over low heat or in the microwave, covered, in 20 second intervals.
After baking time, pierce with a fork to make sure they're tender and cooked. Remove potatoes from oven and (carefully!) split them open. Top with a pat of Butter, chili (if using), melted Cheddar and a dollop of Sour Cream. Garnish and dive in!
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Our Nacho Cheddar is melt-in-your-mouth cheddary bliss with plenty of diced jalapeño, minus the cholesterol and fats found in dairy. Our Nacho Cheddar is nut free, dairy free and free from the top 8 allergens. We love it drizzled on nachos, tucked into burritos and as a dip for veggies. This is comfort food with a kick!
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