Ingredients

4 Russet Potatoes

1/4 Cup MVC Sour Cream Recipe

1/2 Teaspoon Lemon Pepper

1/4 Teaspoon Salt





1 Sweet Potato

1/2 Cup MVC Sour Cream Recipe

1/8 Teaspoon Cayenne Pepper

1/4 Teaspoon Dijon Mustard

1/2 Teaspoon Garlic Powder

1/8 Teaspoon Salt





Paprika

Chives or Green Onions(optional)

Directions

First prepare My Vegan Cookbook's Vegan Sour Cream recipe.

Preheat oven to 350 degrees.

Wash 4 Large Russet Potatoes (each 8 oz. in weight or 7 1/2 inches dia)and 1 Sweet Potato (8 oz. in weight). Prick potatoes 3 times with a fork. Wrap the sweet potato in tin foil but not the russets. Place them on the middle oven rack with no pan. Bake 1 to 1 1/2 hours. Ovens vary check with a fork to make sure they are done, if not cook longer. The sweet potato will most likely take longer to bake.

Preheat oven to 425 degrees.

After potatoes are baked, remove from oven and let cool for about 5 minutes. Then with a serrated knife cut russet potatoes in half, length wise. With a spoon carefully scoop out center of potatoes into a mixing bowl. Add the 1/4 cup of sour cream, lemon pepper and salt. Mash with a fork. Leave it fluffy and lumpy.

Spoon this mixture back into the potato shells equally filling each potato.

Place sweet potato into an immersion blender cup or regular blender with the sour cream, cayenne, dijon mustard, garlic powder and salt.

Puree until completely smooth. Spoon on top of potatoes. Sprinkle with paprika.

Place potatoes on a sheet pan and bake for 5 to 10 minutes. Sprinkle with chives or green onions if you like.