Twice-Baked Potato Casserole

10 large potatoes

¼l cup minced onion (McCormick is gluten-free)

4 tablespoons Earth Balance butter, divided

8 ounces herbed soy cream cheese, such as Tofutti

4 ounces soy sour cream

1 teaspoon salt

⅛ teaspoon pepper

Paprika (McCormick or other gluten-free brand - many put flour in to prevent clumping)

Heat oven to 350 degrees. Grease sides and bottom of 9- by 13-inch baking dish with butter or cooking spray.

Peel, chop and cook potatoes in boiling water until tender, about 10-12 minutes. Drain the potatoes and place in bowl of a stand mixer.

Add the onion, butter, cream cheese, sour cream, and salt and pepper; mix on low speed until all ingredients are incorporated. Spread potatoes evenly in prepared pan (pan will be very full).

Melt remaining butter and drizzle over potatoes; sprinkle with paprika. Bake uncovered for 1 hour.

Serves 18.

Cook's note: Look for Tofutti soy cream cheese at Whole Foods Market and Trader Joe's. Similar ingredients containing dairy and gluten may be substituted. This can be made in advance and refrigerated; bring to room temperature before baking.