Plant-Based Twice Baked Potatoes

Crispy on the outside and fluffy on the inside, these flavorful plant-based twice baked potatoes are easy to make. They make a delicious side dish and an amazing entrée.

One bite of a twice baked potato takes me back to my aunt’s wooden dinner table. Taste is definitely linked to memory, and I remember thinking what a treat these were back then.

It had been years since those special dinners at my aunt’s house, and I hadn’t thought much about this side dish. Then one night I was thinking about comfort foods and these potatoes popped into my mind. The next day I got the ingredients and made them for supper. The man of the place said they were one of the best things I’ve ever made.

They’re one of the easiest dishes I’ve ever made, too. Waiting for them to bake is probably the hardest part. That or not eating too much of the creamy filling as it’s being made.

Although they are dairy-free, these twice baked potatoes taste rich and cheesy. They are family friendly and hearty enough to be the main course.

“Would you mind writing it down?” said Reverend Stuart. “How much flour, and how much milk?”
“Goodness!” said Ma. “I never measure, but I guess I can make a stab at it.” — By the Shores of Silver Lake, page 221

---

I guess you could say I felt like Ma Ingalls trying to write down this simple, flexible recipe for vegan twice baked potatoes.

Tips

• Don’t worry about being precise. (I never measure when I make these, but every time they turn out delicious.)
• You can season the potato skins with olive oil, salt, and pepper or your favorite seasoning blend, but do this after the first bake, so they get crispier.
• Instead of cutting them in half, you could cut off the top quarter of each one or keep them whole and just partially cut through them like a typical baked potato.
• I use a regular spoon to scoop out the potato so it looks like a canoe, but you could also use a teaspoon or melon baller. Leave a thin border of potato for support.
• Use your favorite vegan bacon. I typically use tempeh bacon, but I think shiitake or coconut bacon would be tasty, too.
• Taste the mixture as you’re making it and add whatever you feel is needed.
• To combine the ingredients, you can use a potato masher, a fork, a mixer, or clean hands.
• You can use chives, green onions, or both.
• You could substitute vegan yogurt for the vegan sour cream.
• Forager Project dairy-free sour cream and Miyoko’s Creamery cultured vegan butter and farmhouse cheddar are my favorites.
• I usually use fresh cracked black pepper, but white pepper works well, too.
• Feel free to use melted coconut oil instead of vegan butter.
• Not a fan of shredded vegan cheese? Try adding nutritional yeast, a splash of apple cider vinegar, and a dash more of the garlic and onion powders.
• For even more flavor, add roasted garlic.
• I like to leave mine a little lumpy, but the filling can also be made super smooth.
• Stuff the shells using a spoon, or to really dress the potatoes up and make them extra pretty, pipe the filling like icing with a large stainless steel open star tip.
• You can garnish with chives, parsley, thyme or cilantro. You could also sprinkle a little smoked paprika or drizzle more vegan sour cream on top.

How to Make Plant-Based Twice Baked Potatoes

1. Preheat the oven to 375°.

2. Wash and scrub potatoes. Pat dry before pricking with a fork a few times.

3. Place potatoes on a tray lined with parchment paper and bake for 60 minutes or until fork tender. Allow them to cool slightly.

4. Cut potatoes in half and scoop out the filling into a mixing bowl.

5. Set aside a little of the vegan cheese, veggie bacon, and green onions before adding all the remaining ingredients to the bowl.

6. Mix to your desired consistency.

7. Stuff the potato shells with the mixture.

8. Transfer the potatoes to a baking tray lined with parchment paper.

9. Top with the extra vegan cheese and veggie bacon.

10. Bake at 375° for 15 to 20 minutes or until warmed through.

11. Garnish with leftover green onions.

What can you eat with dairy-free twice baked potatoes?

These plant-based twice baked potatoes are traditionally a side dish, but you can certainly make a meal out of them. They go great with a black bean burger, salad, wilted greens, and roasted vegetables.

Can you make healthier vegan twice baked potatoes?

To make a healthier version, consider swapping store-bought ingredients for simpler ones you make yourself. For example, you could use homemade plant-based cheese. You could also stuff the shells with more vegetables such as broccoli or chickpeas. Leave out any processed ingredients, such as the sour cream and cheese, and add herbs like rosemary and sage instead. You could even try using sweet potatoes.

Can you make dairy-free twice potatoes ahead of time?

Sure! You can refrigerate or freeze them; however, don’t add the green onions yet if you plan to freeze them.

How do you store vegan twice baked potatoes?

Cover and refrigerate for up to four days or freeze for up to three months.

Pin this recipe for later.