Dairy-Free Twice Baked Potato

Indulge in the ultimate comfort food with this Dairy-Free Twice Baked Potato recipe—an irresistible plant-based twist on a classic dish! Made with creamy russet potatoes, rich vegan butter, and a dash of nutritional yeast for a cheesy, umami-packed flavor, these twice-baked delights are completely dairy-free yet satisfyingly indulgent. Flavored with garlic and onion powders, then topped with fresh chives, a hint of smoked paprika, and optional melty vegan cheese, these potatoes are crisp on the outside and decadently creamy on the inside. Perfect for weeknight dinners or holiday gatherings, this recipe is both gluten-free and customizable to suit your favorite toppings. Ready in under 90 minutes with just 15 minutes of prep, these dairy-free twice baked potatoes will quickly become a family favorite!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:75 mins

Total Time:90 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.

Step 2

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.

Step 3

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.

Step 4

Remove the potatoes from the oven and allow them to cool for 10 minutes, or until they are safe to handle.

Step 5

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.

Step 6

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.

Step 7

Fold in the chopped chives, reserving a small amount for garnish, and mix until evenly incorporated.

Step 8

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.

Step 9

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.

Step 10

Remove the potatoes from the oven and garnish with reserved chives and a sprinkle of smoked paprika. Serve warm and enjoy!

Nutrition Facts

Serving size	(1455.0g)

Amount per serving	% Daily Value*
Calories	2066.6

Total Fat 80.7g	0%
Saturated Fat 44.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2334.2mg	0%
Total Carbohydrate 296.4g	0%
Dietary Fiber 23.8g	0%
Total Sugars 14.0g
Protein 45.8g	0%

Vitamin D 25IU	0%
Calcium 948.0mg	0%
Iron 16.3mg	0%
Potassium 7056.8mg	0%

*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.

Source of Calories

Fat: 34.7%

Protein: 8.7%

Carbs: 56.6%