twice-baked fingerling potatoes with
crisped dulse

This is an upgrade of a very easy, old-fashioned recipe—the twice-baked potato. In this version, you get the richness from cashew cream spiked with horseradish and the sea vegetable dulse. If you’re not a fan of horseradish, skip it and fold in fresh herbs instead.

  • 12 fingerling potatoes, cleaned and dried
  • 2 teaspoons prepared horseradish
  • 1 tablespoon vegan mayonnaise
  • 2 tablespoons regular Cashew Cream
  • Sea salt and freshly ground black pepper
  • 1 tablespoon Earth Balance
  • Paprika
  • 2 tablespoons minced fresh chives Crisped Dulse (recipe follows)
  1. Preheat the oven to 350°F. Place the potatoes on a baking sheet coated with spray oil and bake for 20 minutes, or until tender. Meanwhile, in a small bowl, stir together the horseradish, mayonnaise, Cashew Cream, and salt and pepper to taste.

  2. Cut the cooked potatoes in half lengthwise. Being careful not to burn your fingers, scoop the pulp from each potato with a teaspoon, leaving a thin shell. Place the potato pulp in the bowl with the horseradish mixture and the Earth Balance. Mash together, then fill each potato half with the mixture, mounding slightly. Put the potato halves filling side up on the baking sheet.

  3. Sprinkle the potatoes with paprika, return to the oven, and bake for 10 more minutes. Garnish with the chives and Crisped Dulse.

Makes 24 pieces; 12 servings
Prep time: 45 minutes

printable version
meatless chicken scaloppini

VIDEO: Watch Chef Tal Ronnen cook this recipe!

crisped dulse

1 teaspoon canola oil, 1 or 2 small pieces dulse

Heat the oil in a small nonstick pan over medium heat. Add the dulse and cook, turning once or twice, until crisp, 1 to 2 minutes. Watch closely so that it doesn’t burn. Remove the dulse to paper towels, let cool, then break into small pieces.