Vegan Twice Baked Potato
Indulge in the ultimate comfort food makeover with this Vegan Twice Baked Potato recipe—perfectly crispy potato skins stuffed with a creamy, flavorful mash that's 100% plant-based! Featuring hearty russet potatoes, savory nutritional yeast, and a hint of smoked paprika, this dairy-free delight offers all the classic richness of the traditional dish without any animal products. Vegan butter and plant-based milk ensure a velvety texture, while green onions, vegan cheese, and optional vegan bacon bits elevate each bite with delicious toppings. Ideal for cozy dinners or as a show-stopping side dish, these twice-baked potatoes are easy to prepare and customizable to suit your taste. Whether you're hosting a gathering or treating yourself, these potatoes deliver on both flavor and presentation!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 0.25 cup unsweetened plant-based milk (e.g., almond, soy, oat)
- 2 tablespoons vegan butter
- 3 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup chopped green onions
- 0.5 cup vegan shredded cheese
- 0.25 cup optional vegan bacon bits
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the potatoes thoroughly under running water to remove any dirt. Pat them dry with a towel.
Rub each potato with 1 tablespoon of olive oil and place them directly on the oven rack. Bake for 50-60 minutes, or until they are tender and a fork can easily be inserted.
Remove the baked potatoes from the oven and let them cool for about 10 minutes, or until they are safe to handle.
Using a sharp knife, slice each potato in half lengthwise. Carefully scoop out the insides, leaving about 1/4-inch of potato flesh along the skins to maintain structure, and transfer the scooped flesh to a mixing bowl.
In the mixing bowl, mash the scooped-out potato flesh with plant-based milk, vegan butter, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well until the texture is creamy and smooth.
Fold in the chopped green onions, vegan shredded cheese, and optional vegan bacon bits.
Spoon the mashed potato mixture evenly back into the potato skins, overfilling them slightly if needed.
Place the stuffed potato halves on a baking sheet lined with parchment paper or foil. Bake for another 15 minutes at 400°F (200°C), or until the tops are golden and slightly crispy.
Remove the potatoes from the oven, allow them to cool slightly, and serve warm. Optionally, garnish with more green onions or a sprinkle of smoked paprika before serving.
Nutrition Facts
Calories |
2144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.9 g | 100% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3167 mg | 138% | |
| Total Carbohydrate | 310.2 g | 113% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 15.5 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 318 mg | 24% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 7515 mg | 160% | |
*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.
