Dairy-Free Twice Baked Potatoes
Transform your comfort food favorites with these irresistible Dairy-Free Twice Baked Potatoes! Perfectly baked russet potatoes are scooped, mashed, and whipped into creamy perfection with the help of almond milk, dairy-free butter, and a burst of flavor from nutritional yeast, garlic powder, and onion powder. This plant-based twist on the classic delivers the same indulgent texture and flavor without the dairy, making it ideal for vegans and those with dietary restrictions. Finished with green onion and paprika for a pop of color, these twice-baked beauties are as visually appealing as they are delectable. Whether served as a hearty side dish or a satisfying main, they’re sure to be a crowd-pleaser at any mealtime or gathering!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 0.5 cup unsweetened almond milk (or any other dairy-free milk)
- 2 tablespoons dairy-free butter (e.g., plant-based butter)
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped green onions (optional, for garnish)
- 0.25 teaspoon paprika (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Scrub the russet potatoes thoroughly under running water, and pat them dry.
Using a fork, poke a few holes in each potato to allow steam to escape during cooking.
Rub the potatoes all over with 1 tablespoon of olive oil, then place them directly on the oven rack or on a baking sheet.
Bake the potatoes for 50-60 minutes, or until they can be easily pierced with a fork.
Remove the potatoes from the oven and let them cool slightly until they are safe to handle, about 10-15 minutes.
Cut each potato lengthwise in half. Carefully scoop out the inside of each halved potato, leaving about 1/4-inch of potato flesh along the skin to keep the shells sturdy.
Place the scooped-out potato flesh in a large mixing bowl.
Add the remaining 1 tablespoon of olive oil, almond milk, dairy-free butter, nutritional yeast, garlic powder, onion powder, salt, and black pepper to the bowl with the potato flesh.
Mash the potato mixture with a potato masher or fork until creamy. Adjust seasoning to taste if needed.
Spoon the mashed potato mixture back into the potato shells, mounding it slightly.
Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until the tops are slightly golden and heated through.
Remove the potatoes from the oven and garnish with chopped green onions and a sprinkle of paprika (if using).
Serve warm and enjoy your dairy-free twice-baked potatoes!
Nutrition Facts
Calories |
1693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2730 mg | 119% | |
| Total Carbohydrate | 267.3 g | 97% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 9.1 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 370 mg | 28% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 6781 mg | 144% | |
*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.
