Bake the Potatoes: Preheat the oven to 400 degrees Fahrenheit. Thoroughly wash and scrub the outside of the potatoes. Using a fork, pierce holes all around the potato. Toss them in a bowl 1 tablespoon olive oil, and mix until they are well coated.  Place the potatoes on a baking sheet, and bake for 1 hour or until potatoes are tender. Remove from oven and allow to cool.

Slice: Once potatoes have been cooled, slice each potato in half lengthwise. Using a spoon, scoop out the filling from both halves into a bowl, leaving the skin of the potatoes in tact.  Place the empty potato skins back onto the baking sheet.

Make the Filling: In the bowl with the potato filling, add the unsalted butter, 3 cloves garlic, nutritional yeast, and chives (or green onions). Mix well to combine. In a blender, add the hot water and the raw cashews and blend until it makes a thick creamy sauce. Add this cashew cream to the potato filling as well.  Mix in the remaining salt and pepper.

Fill Potatoes: With a spoon, scoop the filling into each potato.

Remove potatoes from oven and garnish with extra chives and smoked paprika, enjoy!