Vegan Twice Baked Potatoes
Creamy, buttery, cheesy vegan mashed potatoes baked inside a crispy potato skin. This easy vegan side dish offers rich flavor and a perfect twice-baked texture every time.
Equipment
- 1 Baking sheet
- 1 Potato masher
Ingredients
Main ingredients
- 4 medium Russet potatoes big enough to stuff but not huge
- 4 teaspoons Olive oil keeps the skins crispy
- ½ cup Vegan sour cream adds tang and creaminess
- ⅓ cup Oat milk makes the inside silky smooth
- 2 tablespoons Vegan butter for that rich, buttery flavor
- 1 teaspoon Salt brings out the natural potato taste
- 1 clove Minced garlic or ½ teaspoon garlic powder for a nice garlicky punch
- 1 ½ cups Vegan cheese divided; some inside, some on top
- 3 tablespoons Chives fresh and herbaceous garnish
- 2 tablespoons Vegan bacon bits smoky, crispy finish
Instructions
Instructions
- Wash and scrub the potatoes. Prick each one several times with a fork so steam can get in while cooking.
- Rub each potato with olive oil and place them on a baking sheet.
- Preheat oven to 400°F (204°C). Bake potatoes for 60 to 75 minutes or until tender when poked with a fork.
- Remove potatoes and let cool for 5 to 10 minutes.
- Slice potatoes in half lengthwise and scoop out insides, leaving about ¼ inch of skin intact.
- Place scooped potato flesh in a bowl. Add vegan butter, oat milk, vegan sour cream, salt, garlic, and 1 cup of vegan cheese. Mash and mix until creamy.
- Stir in chives and vegan bacon bits to the mixture.
- Fill potato skins evenly with the mixture. Sprinkle remaining vegan cheese on top.
- Reduce oven temperature to 350°F (176°C) and bake for 20 minutes or until cheese is golden brown.
- Sprinkle additional vegan bacon bits and chives on top before serving.
Notes
Be sure to leave some potato attached to the skin so it retains its shape when filled. The mashed potato mixture will be wetter than regular mashed potatoes, but moisture escapes during baking. Serve hot.