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Ingredients
US|METRIC
1 SERVINGS
- 1 russet potato (large, peeled and rinsed)
- 1 Tbsp. water
- 1 tsp. olive oil
- 1 tsp. Ener-G Egg Replacer
- 1 tsp. baking powder
- 2 scallions (chopped)
- 3 dashes salt (and pepper)
- 1/4 cup Daiya (shreds, cheddar-style)
- 3 Tbsp. vegan bacon (chopped, I used the seitan slab o'bacon recipe here, but Sweet Earth brand, or vegan sausage, like Field Roast would probably work too)
- vegan sour cream (I used Tofutti brand)
- cooking spray
- Sriracha (to serve)
- scallions (extra chopped, to serve)
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