Dairy-Free Twice Baked Potatoes

Elevate your side dish game with these indulgent yet wholesome Dairy-Free Twice Baked Potatoes! Perfectly baked russet potatoes are transformed into a creamy, savory delight with the help of plant-based butter, unsweetened almond milk, and a savory boost of nutritional yeast. Flavored with garlic and onion powder, these potatoes are mashed to perfection, spooned back into their crispy shells, and baked again for an irresistibly golden finish. Topped with optional green onions and paprika, this recipe is completely dairy-free yet packed with comfort and flavor. Ready in just over an hour and ideal for weeknight dinners or special gatherings, these twice-baked potatoes are a crowd-pleasing, plant-based twist on a classic favorite!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:70 mins

Total Time:85 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Scrub the russet potatoes thoroughly under running water, and pat them dry.

Step 3

Using a fork, poke a few holes in each potato to allow steam to escape during cooking.

Step 4

Rub the potatoes all over with 1 tablespoon of olive oil, then place them directly on the oven rack or on a baking sheet.

Step 5

Bake the potatoes for 50-60 minutes, or until they can be easily pierced with a fork.

Step 6

Remove the potatoes from the oven and let them cool slightly until they are safe to handle, about 10-15 minutes.

Step 7

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.

Step 8

Place the scooped-out potato flesh in a large mixing bowl.

Step 9

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.

Step 10

Mash the potato mixture with a potato masher or fork until creamy. Adjust seasoning to taste if needed.

Step 11

Spoon the mashed potato mixture back into the potato shells, mounding it slightly.

Step 12

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.

Step 13

Remove the potatoes from the oven and garnish with chopped green onions and a sprinkle of paprika (if using).

Step 14

Serve warm and enjoy your dairy-free twice-baked potatoes!

Nutrition Facts

Serving size	(1687.2g)

Amount per serving	% Daily Value*
Calories	1693.0

Total Fat 53.0g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2729.8mg	0%
Total Carbohydrate 267.3g	0%
Dietary Fiber 35.3g	0%
Total Sugars 9.1g
Protein 39.3g	0%

Vitamin D 50IU	0%
Calcium 370.3mg	0%
Iron 13.3mg	0%
Potassium 6781.3mg	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: 28.0%

Protein: 9.2%

Carbs: 62.8%