Warm potatoes baked with sour cream, green onions, and topped with cheese.
All the fixings of loaded baked potatoes are baked right into these tender, comforting, creamy, cheesy potatoes. What more could you ask for.
I wouldn’t call the dish lite, but I tried to make it a little lighter. To make the cream sauce I omitted butter altogether and used lite sour cream mixed with Silk Unsweetened Cashewmilk. It’s so irresistibly creamy and thick but with fewer calories than skim milk. Eating more plant-based protein is a great goal and Silk Cashewmilk or Silk Almond Milk are my milks of choice for baking and smoothies. They’re so low in calories and fat, they’re vegan and dairy-free, and I always get impressive-tasting results. It’s the perfect match between tasty and guilt-free.
The recipe is easy, feeds a crowd, and makes a great side for parties, events, holidays, and game days. Or make it for dinner for your family and you’ll have extra but I never mind planned leftovers. My family loved the lightly browned cheese on top and asked me when I’m making these again.
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