Vegan Twice Baked Potatoes
Indulge in the ultimate comfort food with these Vegan Twice Baked Potatoes—an irresistible plant-based twist on a classic favorite. Starting with perfectly baked Russet potatoes, the creamy filling is elevated with a velvety blend of vegan butter, unsweetened plant-based milk, and nutritional yeast for a cheesy flavor-packed punch, complemented by fragrant spices like garlic powder and smoked paprika. Topped with optional vegan shredded cheese and a sprinkle of fresh green onions, these stuffed potato halves are baked to crispy, golden perfection. Perfect for a hearty dinner side or as a crowd-pleasing appetizer, this recipe is easy to prepare, incredibly satisfying, and fully dairy-free to fit your vegan lifestyle. Whether you're hosting guests or treating yourself, these twice baked potatoes are sure to impress!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 0.5 cup Unsweetened plant-based milk
- 0.25 cup Nutritional yeast
- 2 tablespoons Vegan butter
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped green onions
- 0.5 cup Vegan shredded cheese (optional)
Instructions
Preheat your oven to 400°F (200°C).
Thoroughly wash the potatoes and pierce each one several times with a fork.
Rub the potatoes with 1 tablespoon of olive oil and place them on a baking sheet.
Bake the potatoes for 50-60 minutes, or until they are tender when pierced with a fork.
Remove the potatoes from the oven and let them cool for 10 minutes. Reduce oven temperature to 375°F (190°C).
Slice each potato in half lengthwise and carefully scoop out the insides, leaving a thin layer of potato around the edges to maintain the shell's structure.
Place the scooped potato flesh into a mixing bowl and mash it well using a fork or potato masher.
Add the remaining 1 tablespoon of olive oil, plant-based milk, nutritional yeast, vegan butter, garlic powder, onion powder, smoked paprika, salt, and black pepper to the mashed potatoes. Mix thoroughly until smooth and creamy. Adjust seasonings to taste.
Spoon the mashed potato mixture back into the potato shells. If using, sprinkle vegan shredded cheese on top.
Place the stuffed potato halves back onto the baking sheet and bake at 375°F (190°C) for 15-20 minutes, or until the tops are golden and slightly crispy.
Remove from the oven and garnish with chopped green onions. Serve warm and enjoy!
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.8 g | 87% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2642 mg | 115% | |
| Total Carbohydrate | 273.9 g | 100% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 12.6 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 553 mg | 43% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 6427 mg | 137% | |
*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.
