Preheat the oven to 400°F. Scrub the potatoes under running water then prick them several times with a fork. Place on the top rack of the oven and cook for 60-75 minutes. When they’re ready they should give in a little when you squeeze them (wearing an oven mitt, of course). Remove and set aside to cool then reduce the heat to 350°F.
Meanwhile, prepare the filling. In a large skillet or pot over medium heat, warm the butter/oil. Add the onion and cook for 3-4 minutes then add the garlic, tomato paste, Worcestershire, and seasonings (thyme, oregano, pinch of salt). Stir together and cook for another 3 minutes.
Add the cooked lentils, frozen vegetables, and broth. Stir together and continue to cook for about 5-7 minutes, until liquid has reduced.
Once potatoes have cooled enough to handle, slice them in half and scoop out all but a thin layer of the filling in to a large bowl. You want to leave just enough of the filling so that the skin stays firm enough to handle.
To the large bowl, add the vegan butter, milk and garlic powder. Using a potato masher or fork, mash everything together until smooth. Add salt and pepper, as desired. I prefer to add about 1/2 teaspoon then sprinkle salt on each potato before serving. This helps reduce the overall amount of salt in the recipe.
Next spoon the lentil filling into each half of the potatoes so that they are as full as possible. Scoop the mashed potatoes on top. If you want to make them look fancy you can pipe the mashed potatoes out of a bag with a metal frosting tip but that step is totally optional.
Place potatoes back into the oven and cook for 15 minutes. Broil for 2-3 minutes for brown tops. Serve warm and enjoy!
Nutrition Facts are for 1/2 of a twice baked potato or 1/10th of the entire recipe.