Vegan Twice Baked Potatoes

Elevate your comfort food game with these irresistible Vegan Twice Baked Potatoes! This plant-based twist on a classic favorite features fluffy Russet potatoes baked to perfection, then loaded with a creamy, dairy-free filling made from unsweetened plant-based milk, vegan butter, and savory nutritional yeast. Seasoned with bold flavors like garlic powder, smoked paprika, and onion powder, these potatoes are a flavor-packed delight. Optional vegan shredded cheese gives them a melty topping, while a garnish of fresh green onions adds a vibrant finishing touch. Perfect as a hearty side dish or a satisfying main, these twice-baked potatoes are easy to make, entirely vegan, and sure to impress at any meal. Whether you're hosting a dinner party or meal prepping for the week, this recipe delivers both comfort and nourishment.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Thoroughly wash the potatoes and pierce each one several times with a fork.

Step 3

Rub the potatoes with 1 tablespoon of olive oil and place them on a baking sheet.

Step 4

Bake the potatoes for 50-60 minutes, or until they are tender when pierced with a fork.

Step 5

Remove the potatoes from the oven and let them cool for 10 minutes. Reduce oven temperature to 375°F (190°C).

Step 6

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.

Step 7

Place the scooped potato flesh into a mixing bowl and mash it well using a fork or potato masher.

Step 8

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.

Step 9

Spoon the mashed potato mixture back into the potato shells. If using, sprinkle vegan shredded cheese on top.

Step 10

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.

Step 11

Remove from the oven and garnish with chopped green onions. Serve warm and enjoy!

Nutrition Facts

Serving size	(1517.0g)

Amount per serving	% Daily Value*
Calories	2062.3

Total Fat 81.4g	0%
Saturated Fat 44.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3560.7mg	0%
Total Carbohydrate 297.0g	0%
Dietary Fiber 23.0g	0%
Total Sugars 14.1g
Protein 42.9g	0%

Vitamin D 50IU	0%
Calcium 995.9mg	0%
Iron 16.3mg	0%
Potassium 7093.2mg	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: 35.0%

Protein: 8.2%

Carbs: 56.8%