• 4 large Russet (or Yukon Gold) potatoes
• ½ cup of sour cream or (plant-based) yogurt
• ¼ cup of milk (or unsweetened plant-based beverage)
• 2 tablespoons of butter (or vegan margarine)
• ½ cup of grated cheese (vegan or regular)
• 2 green onions, sliced
• 1 tsp smoked paprika
• Salt and freshly ground pepper
• ½ cup of Les Brutes plant-based bacon bits, lightly toasted
• (Optional) A little fresh parsley to serve

1. Cook the potatoes.
   Preheat oven to 400°F (200°C).
   Prick the potatoes with a fork, place them on a baking sheet and cook them for 45 to 50 minutes, until tender.

2.Prepare the filling.
Allow to cool slightly, cut the potatoes in half lengthwise and carefully scoop out the flesh with a spoon (leaving a thin border). Place the flesh in a bowl.

3.Make the mashed potatoes.
Add the sour cream, milk, butter, cheese, smoked paprika, salt and pepper.
Mash everything with a fork until smooth and creamy.

4.Stuff.
Fill the potato halves with the mashed potatoes.
Place on a baking sheet and return to the oven for 10 minutes to warm up and brown lightly.

5.Add the Brutes touch.
Sprinkle generously with Les Brutes vegetable bacon crumbles on top just before serving.

6. Garnish with green onions and fresh parsley.