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1
Preheat oven to 375.
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2
Place potatoes on a sheet pan.
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3
Rub with 1 T oil and salt.
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4
Pierce with fork and bake 70 minutes until soft.
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5
For the cheese sauce, saute onion in margarine over medium heat for 5 minutes.
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6
Add potatoes, carrots, garlic, paprika and salt and saute for 5 minutes.
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7
Add water and bring to a boil.
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8
Cover and simmer 20 minutes, until vegetables are very soft.
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9
In a dry blender, process cashews into fine powder.
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10
Add mustard, lemon juice, and potato mixture.
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11
Process until smooth.
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12
Set aside.
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13
For the cashew sour cream, in a blender, blend cashews, water, miso, and vinegar until smooth.
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14
When potatoes are soft, remove from oven and cut in half lengthwise.
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15
Carefully scoop out potato from skins, living about 1/4-inch layer of potato.
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16
Brush potato shells with remaining oil and return to oven for 15 minutes.
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17
For mashed potato filling, mash potato with margarine, almond milk, salt and pepper.
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18
Fold in half of the cheese sauce, half of the sour cream and half of the scallions.
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19
Fill each potato shell with mashed potato mixture.
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20
Top with a dollop of cheese sauce and a drizzle of sour cream.
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21
Garnish with remaining scallions.
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22
Bake loaded potatoes for 15 minutes until thoroughly heated and tops are browned.
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23
Serve warm.
