Preheat the oven to 350°
Wash the potatoes with a vegetable brush. Pierce with a fork so that the potatoes do not explode when baking.
Bake at 350° for and 1 hour and 15 minutes.
When you can handle them slice off the top of each potato.
With a large spoon scoop out the potatoes. Scoop out the tops too. Place all of the potato stuffing in a large mixing bowl.
Mash with a potato masher.
Add the non-dairy butter and non-dairy sour cream and ¼ cup of the non-dairy milk.
Add 3 ounces of the grated dairy-free cheese, salt, and pepper.
Mix by hand with a heavy wooden spoon or an electric hand mixer or a stand mixer.
Mix well and if you think it is too dry add a little more milk. When they are baked again they will become creamier. It is just that they are cool now and seem stiff. I do usually use the whole ½ cup of milk because I buy large potatoes.
Scoop the mashed potatoes back into the potato shells. Mound them up so that you use all of the mixture.
Sprinkle the remaining dairy-free cheese over the potatoes.
At this point you can bake, refrigerate or freeze them.
Put back into the oven at 350° and bake 25 minutes.