You might not know these vegan twice baked potatoes are dairy free! While everyone else is grilling steaks, whip up a batch of these plant based beauties. The best part? Amazing potatoes require lots of tasting, which is great if you’re carb-obsessed with no self control like me.
Bonus points for sautéing some mushrooms to go on top instead of bacon. We use vegan butter, sour cream, coconut milk to dress up ordinary potatoes. Vegan cheese is optional. Read on for my best tips & recipe!
There are a few key elements to making the best vegan twice baked potatoes:
- Potatoes – the best and only option is a russet potato. The starchiness is perfect for keeping the skin in tact when you scoop out the insides. And if you break the skin, don’t worry! It’s never a bad thing to have overstuffed potatoes. Or, serve without the skin and call them mashed potatoes!
- Sour cream – this is probably the hardest thing to find. Whole foods has a myriad of options. The Forager Project brand is my go-to. Stick to a dairy free or plant based sour cream brand if you can, as yogurt can have added sugars even if it is “plain and unsweetened”
- Butter – vegan butter has come a loooooong way in recent years. My go-to for everything is Miyoko’s.
- Plant based milk – oat milk, coconut milk, whatever you have as long as it’s unsweetened. If you would normally use heavy cream in your potatoes, try canned coconut milk. Make sure the coconut cream and water have fully mixed before adding to your potatoes, otherwise you might have uneven flavoring.
- Salt & pepper – to taste. Get out those tasting spoons, this is the best part of making potatoes. Start small, and work your way up.
- Vegan cheese – there are tons of options. You want something that will melt nicely. Miyoko’s cheddar shreds do a nice job. I tried Whole Foods’ white label mozzarella and cheddar on my quesadilla the other day and the texture was perfect.
- Mushrooms (optional) – if you typically like bacon on your potatoes for that extra savory note, then mushrooms might be for you. Riff off of these with whatever is in your kitchen. At minimum, you’ll need mushrooms, soy sauce (or substitute), and salt, that’s it!
These twice baked potatoes don’t require any fancy equipment. Here’s what you’ll need:
- Aluminum foil for roasting and re-roasting potatoes
- Sheet pan optional for roasting potatoes – this will make the process safer & easier.
- Chef’s knife for cutting potatoes open
- Large mixing bowl for mixing potatoes
- Spoon for scooping out potatoes
- Measuring cups & spoons optional – eyeball it if you don’t have
- Hand mixer or potato masher for mixing/mashing potatoes. In a pinch, a fork or spoon can work, but get ready to work for your carbs
- Casserole dish for rebaking potatoes. In a pinch, a sheet pan can work. If you choose this route, make sure the pan is lined with aluminum foil or parchment paper to catch any stray cheese shreds, and potatoes are not too close to the edge unless you want an oven mess on your hands
- Spatula or large serving spoon for serving
How to bake potatoes
Baking potatoes: wash your russet potatoes with some water, dry, then wrap in foil. For easy access, place potatoes on a baking sheet. It’s easier to transport and safer – less chance you’ll burn yourself on the hot oven.
Cooling potatoes: before touching the potatoes, let cool for at least 5 minutes. Then carefully remove the foil, and let cool for another 5 minutes. Carefully cut in half lengthwise (like a hotdog), and let cool for 5 mins. By that point, they should be cool enough for your to hold without burning your hand. If not, you guessed it, let them cool until you can.
Scooping potatoes: Using a dinner spoon, scoop out the insides. Start from the middle and work your way toward the potato skin. Leave a thin layer of potato attached to the skin so your potatoes have some shape. If you dig too deep, it’s ok, but try not to break the skin. Place insides into a bowl with your butter. By the time all of your potatoes are scooped, the butter will be nearly melted.
How to make twice baked potatoes
Mixing: this is a matter of personal preference. If you prefer chunkier potatoes, pull out the potato masher. I like my potatoes whipped, so I use a hand mixer. Add sour cream, a little plant milk, and a small pinch of salt and pepper to your potato & butter mixture to start. Whip or mash until butter is melted and texture is smooth with a few lumps. Do not over-mix otherwise potatoes may be gluey.
Adjusting texture & flavors: as a rule of thumb, start with the bare minimum for ingredients, and work your way up. The recipe is a starting point – trust your taste buds!
- If the potatoes are a little gluey or too thick, add some coconut milk, a splash at a time.
- If the potatoes are too chunky, add a little more sour cream and milk. Maybe try a hand mixer instead of a potato masher.
- If the potatoes are too thin, try adding a little sour cream, but the only real way to fix is with more potato.
- Pull out your tasting spoons and add salt and pepper as needed.
Rebuilding the potatoes: scoop your potato mixture into the skins, then top with mushrooms if desired, and cheese. Then place into a casserole dish and cover with foil or lid. Try to avoid having the foil touch the cheese, otherwise it might come off with the foil once it melts.
Baking a second time: Bake for 10-20 mins or until the cheese is nice and melty. Let cool for a few mins, then enjoy!
Frequently asked questions
Which vegan sour cream is best? I’ve been using the Forager Project. It works well for everything from quesadillas to potatoes. You can find it at Whole Foods, or ask your local grocery store to stock it for you.
Which vegan cheese is best for twice baked potatoes? For vegan twice baked potatoes, you want cheese that melts well. Cheese shreds are a good start. I used Miyoko’s in these pictures, but have also tried with the Whole Foods white label brand, which melts even more nicely. It’s really a personal choice. Do some taste tests. Cooking is FUN!
How long do I need to bake the potatoes? Start with 45 mins at 350 F. To test for done-ness, carefully remove a potato from the oven and gently squeeze while wearing an oven mitt. The potato should feel a little soft. Or, carefully open the foil and pierce with a fork. If it can easily enter and exit, they’re ready. If you hit anything hard, let them cook a little longer, testing every 15 mins.
What kind of potato is best for twice baked potatoes? Russet potatoes are the best option given their sturdy skins, and starchy texture. The texture of these potatoes will absorb all of the butter, sour cream, and plant milk, so don’t worry if you’re usually not a fan of this starchy and slightly watery potato.
Can you reheat twice baked potatoes? Absolutely! Microwave on high in increments of 30-60 seconds, or until heated through. Or, reheat in the oven for 10-15 mins at 350 F until warmed through.
Do you eat the skin of a twice baked potato? You can! Potato skins contain lots of nutrients. If you’re stuffed from eating the insides, save the potato skin for later and enjoy with some ketchup.Print
- 4 russet potatoes
- ½ c vegan sour cream (such as Forager Project)
- ½ c salted butter (such as Miyoko’s)
- ¼ c plant milk (optional)
- ½ tsp salt
- ½ tsp pepper
- vegan cheddar cheese
- chives (optional garnish)
Sautéed mushrooms (optional):
- 1 package mushrooms, thinly sliced
- Pinch salt
- 1–2 Tbsp soy sauce
1. Prepare potatoes: preheat oven to 350 F. Wash potatoes and wrap in foil. Place onto a baking sheet and bake for 45-60 mins. When finished, potatoes will be slightly soft (test while wearing an oven mitt, or carefully unwrap and pierce with fork). Let potatoes cool until you can comfortably handle.
2. Prepare mushrooms (optional): meanwhile, sautée mushrooms on medium heat in a little cooking oil. Add a pinch of salt. When mushrooms release juices, add soy sauce and sautee for 2-3 more minutes until mushrooms reabsorb most of the sauce. Remove from heat and set aside.
3. Scoop potatoes: cut potatoes in half lengthwise, and scoop out the insides with a spoon, starting from the middle and working toward edges. Leave a small layer of potato on the skin to hold the shape. Add insides to bowl with butter.
4. Season potatoes: using a hand mixer or potato masher, mix together with butter, sour cream, salt and pepper. Add plant milk if needed. Taste and season.
5. Finish potatoes: place potato mixture back into skin and top with sautéed mushrooms and cheese. Bake covered for another 15 mins or until cheese is melted. Garnish with chives and enjoy!
*One serving = ½ potato. If this is your main meal, I suggest two halves.
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