Vegan Twice Baked Potato

Elevate your comfort food game with this Vegan Twice Baked Potato recipe, a plant-based twist on a classic favorite. These oven-baked russet potatoes are stuffed with a rich, creamy filling made from plant-based milk, vegan butter, and a touch of nutritional yeast for a cheesy, savory flavor. Spiced with garlic and onion powder, plus a hint of smoked paprika, these potatoes are loaded with green onions, melty vegan cheese, and optional crispy vegan bacon bits for added indulgence. Perfectly golden on top and irresistibly fluffy inside, this recipe is a must-try for vegan meal prep, holiday side dishes, or a hearty appetizer everyone will love. Ready in just over an hour, these twice-baked delights are as satisfying as they are simple to make.

Nutriscore Rating: 79/100

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 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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash and scrub the potatoes thoroughly under running water to remove any dirt. Pat them dry with a towel.

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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.

Step 7

Fold in the chopped green onions, vegan shredded cheese, and optional vegan bacon bits.

Step 8

Spoon the mashed potato mixture evenly back into the potato skins, overfilling them slightly if needed.

Step 9

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.

Step 10

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

Serving size	(1516.3g)

Amount per serving	% Daily Value*
Calories	2144.2

Total Fat 77.9g	0%
Saturated Fat 28.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3167.3mg	0%
Total Carbohydrate 310.2g	0%
Dietary Fiber 28.6g	0%
Total Sugars 15.5g
Protein 62.9g	0%

Vitamin D 25IU	0%
Calcium 318.0mg	0%
Iron 18.5mg	0%
Potassium 7515.3mg	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: 32.0%

Protein: 11.5%

Carbs: 56.6%