Dairy-Free Twice Baked Potato
Indulge in the ultimate comfort food makeover with these Dairy-Free Twice Baked Potatoes! Perfectly crisp russet potato skins are loaded with a creamy, dairy-free mashed filling made from vegan butter, unsweetened almond milk, and a touch of nutritional yeast for a cheesy, umami-packed flavor. Seasoned with garlic powder, onion powder, and chives, each bite delivers a savory blend of flavors, while a sprinkle of smoked paprika adds a subtle smoky kick. For an optional upgrade, top with melty vegan shredded cheese for an irresistible golden crust. Whether you're hosting a dinner party or simply craving a hearty side dish, this recipe is an easy, plant-based delight that will satisfy everyone's taste buds. Ready in just over an hour, these twice-baked potatoes are a wholesome, crowd-pleasing addition to your table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 0.25 cup Unsweetened almond milk (or any unsweetened dairy-free milk)
- 2 tablespoons Vegan butter
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 2 tablespoons Chives (finely chopped)
- 0.25 teaspoon Smoked paprika
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Black pepper
- 0.5 cup Vegan shredded cheese (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Scrub the russet potatoes clean under running water and pat them dry. Use a fork to poke a few holes on each potato to allow steam to escape during baking.
Rub each potato with olive oil and place them directly onto the prepared baking sheet. Bake for 50-60 minutes, or until the potatoes are tender when pierced with a knife.
Remove the potatoes from the oven and allow them to cool for 10 minutes, or until they are safe to handle.
Using a sharp knife, carefully slice each potato in half lengthwise. Use a spoon to scoop out the majority of the potato flesh, leaving a thin layer around the edges to help the skins hold their shape. Place the scooped potato flesh into a mixing bowl.
Add the almond milk, vegan butter, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper to the bowl with the potato flesh. Mash the mixture until smooth and creamy. Taste and adjust seasonings as desired.
Fold in the chopped chives, reserving a small amount for garnish, and mix until evenly incorporated.
Spoon the mashed potato mixture back into the potato skins, evenly distributing the filling. If using vegan shredded cheese, sprinkle it over the top of the filled potato halves.
Place the stuffed potatoes back on the baking sheet and bake at 400°F (200°C) for an additional 15 minutes, or until the tops are golden and slightly crispy. If using vegan cheese, ensure it is melted.
Remove the potatoes from the oven and garnish with reserved chives and a sprinkle of smoked paprika. Serve warm and enjoy!
Nutrition Facts
Calories |
2067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2334 mg | 101% | |
| Total Carbohydrate | 296.4 g | 108% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 14.0 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 948 mg | 73% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 7057 mg | 150% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
