Pierce the potatoes a few times with a fork or knife.

Wash the potatoes, then rub them with some oil and salt if desired.

Bake them at 425 F for 1 hour or until a fork or knife easily slides into them.

Remove from the oven. As the potatoes cool, melt the vegan butter in a saucepan over medium heat. Add the garlic (cloves or powder) and nutritional yeast and salt and pepper. Cook for one minute then add the plant milk. Bring to a simmer, keep warm on low.

Once the potatoes are cool enough to handle, cut them in half and gently scoop out the interior. Mash or rice the potatoes.

Fold in the butter and milk mixture into the potatoes. Then spoon or pipe them back into the potato skins. You will likely have leftover skins, perfect for a snack.

Sprinkle with paprika and then bake for another 15 - 20 minutes at 425 F or until the top is browned. You can use the broiler if you like, but be careful not to burn them.

Let them cool for a few minutes and then dig in!