Go Back

Vegan Twice Baked Potatoes

Vegan twice baked potatoes are filled with creamy mashed russet potatoes, vegan sour cream, nutritional yeast, and cheddar. Baked again until hot and melty, they have tender centers and savory, cheese-topped skins.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 35 minutes
resting 15 minutes
Total Time 2 hours 10 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 4 russet potatoes large, about 10 ounces each
  • 1 tbsp olive oil
  • 1 tsp kosher salt divided
For the filling
  • 4 tbsp vegan butter
  • 0.5 cup unsweetened oat milk warmed
  • 0.33 cup vegan sour cream
  • 0.25 cup nutritional yeast
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
  • 1 cup vegan cheddar shreds divided
  • 2 scallions thinly sliced

Equipment

  • 1 rimmed baking sheet

Method
 

Bake the potatoes
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with foil.
  3. Scrub and dry the potatoes.
  4. Pierce each potato several times with a fork.
  5. Rub the potatoes with olive oil and 1/2 teaspoon of the salt.
  6. Place the potatoes on the baking sheet and bake for 60–75 minutes, until a knife slides easily into the centers.
  7. Let the potatoes rest until cool enough to handle, about 10 minutes.
Make the filling
  1. Slice each potato in half lengthwise.
  2. Scoop the flesh into a medium bowl, leaving about 1/4 inch of potato in each skin.
  3. Mash the potato flesh with the vegan butter, warm oat milk, vegan sour cream, nutritional yeast, garlic powder, black pepper, remaining 1/2 teaspoon salt, and 1/2 cup of the vegan cheddar.
Fill and bake
  1. Spoon the filling into the potato skins.
  2. Sprinkle the remaining 1/2 cup vegan cheddar over the filling.
  3. Return the potatoes to the baking sheet and bake at 400°F for 15–20 minutes, until the filling is hot and the cheese is melted.
  4. Let the potatoes rest for 5 minutes.
  5. Top with the scallions and serve.

Notes

For crispier skins, dry the potatoes thoroughly before rubbing them with oil. Refrigerate leftovers for 3–4 days; freezer storage is fine, and thaw overnight before reheating. Unsweetened soy milk can replace the oat milk if preferred.