Prep Time: 15 min
Cook Time: 60 min
1 Preheat oven to 475 degrees. Scrub potatoes and prick all over with a fork. Place on medium oven rack. Bake for about 1 hour until tender.
2 Thaw frozen vegetables under cool water and drain. Set aside.
3 Remove potatoes from oven. Cut off a small portion of the top lengthwise and scrape off excess potato from the skin. Discard top. Scoop out potato center from the remaining part of the potato, leaving a small edge next to the skin. Reserve. Reduce oven heat to 350 degrees.
4 Place the potato centers in a bowl and mash with a potato masher or electric beater, adding a small amount of non-dairy milk at a time, until smooth. Stir in vegetables and place the potato mixture back into the potato shells, mounding it as high as necessary to use all of the mixture. Place on a baking sheet. Sprinkle with paprika. Bake for 15 minutes, then broil on low for 2-3 minutes to brown slightly. Serve plain or with a gravy or sauce.
Hint: These potatoes reheat well. Great for lunch or a snack. For less servings, reduce the amount of potatoes, vegetables and non-diary milk accordingly.