If you’re looking for a potato side dish that’s a step above a baked potato, then you’ll love these vegan twice baked potatoes! They’re creamy and delicious without dairy and other common allergens like wheat and soy.
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What are twice baked potatoes?
Twice baked potatoes are a step above a plain baked potato! You make them in two steps: first, you bake whole potatoes until they're soft inside. Then, you cut them in half, scoop out the potato flesh, and mash them with butter, milk, and cheese.
This vegan twice baked potatoes recipe is made with plant based ingredients making them dairy free but still creamy and delicious!
Why we love them
- Vegan recipes like this one are also great for those managing dairy allergies.
- They're free from the top 9 allergens.
- They're a great side for holidays and gatherings because you can make them ahead of time and refrigerate or even freeze them until you're ready to serve.
- They’re so creamy and delicious that you won’t even miss the dairy!
Ingredients
- Medium to large baking potatoes (I like to use russet potatoes)
- Olive oil
- Dairy free/ plant based margarine - I use Earth Balance or Melt vegan butter. If you avoid soy, both of these brands have soy free options.
- Vegetable broth - I make my own or use gluten free bouillon granules
- Dairy free milk - I use unsweetened oat milk usually but any milk substitute will work.
- Dairy free cheese - I use Daiya cheddar shreds most often but have also used So Delicious brand vegan cheese which is also very good.
- Salt
- Pepper
Instructions
- Step 1: Preheat the oven to 425° F. Wash the potatoes and pierce them with a knife several times.
- Step 2: Place them on a baking sheet or foil and rub them with a little olive oil. This gives the potato skin a crispy texture but you can make this oil free if you prefer. Bake the potatoes for about an hour or until they are soft.
- Step 3: Remove the baked potatoes from the oven and allow them to cool slightly.
- Step 4: When they’re cool enough to handle, slice them in half, lengthwise.
- Step 5: Scoop out the insides of the potatoes and put them in a mixing bowl. Be sure to leave about ⅛ - ¼ inches around the shell so they are sturdy enough to hold the mashed potato filling. Place the potato shells in a baking dish.
- Step 6: Make the cheese sauce by mixing the vegetable broth, dairy free milk, dairy free margarine, and vegan cheese in a glass measuring cup. I like to warm up the mixture in the microwave for a minute before adding it to the potatoes. When warming it up, you will notice that the cheese does not completely melt, which is fine. It will melt while baking.
- Step 7: Mash the potatoes using a masher or mixer. If using a mixer, do not over-mix or the potatoes will become gummy. Gradually add the liquid mixture to the potatoes until they are a creamy consistency.
Note: You might not use all of the liquid mixture - it will depend on the size of the potatoes that you use. Add the liquid cheese mixture gradually to ensure you get the desired consistency. If you find that you don't need all of the liquid, spoon out the remaining cheese shreds and add it to the potato mixture.
- Step 8: Scoop the mashed potatoes into the potato shells. I like to fill them generously so they are heaping. After they're filled, sprinkle the remaining cheese on top and bake them for another 15-20 minutes until the potatoes are heated through.
Note: Because I heap the mashed potatoes into the shells, I usually end up with two extra potato shells. You can throw them out or sprinkle some cheese on them and bake them, too (so yummy!)
- Step 9: If you'd like, you can garnish with chopped chives or green onions. Otherwise, serve and enjoy!
Recipe tips and FAQs
Can I make vegan twice baked potatoes ahead of time?
Yes! These potatoes are a Christmas Eve tradition at our house and I always make them in the morning and refrigerate them until later. Just assemble them, put them in a baking dish, cover them, and refrigerate until you’re ready to prepare your meal.
You can put them right into a preheated oven from the refrigerator or pull them out of the fridge 30-60 minutes before you want to bake them to bring them to room temperature. If you bake them right from the refrigerator, the baking time is closer to 30 minutes.
Can I freeze twice baked potatoes?
Yes, these potatoes freeze well! Once you have stuffed them, you can freeze or refrigerate them in an airtight container. When you're ready to bake them, just put them in the oven directly from the freezer and bake until they are heated through.
As I mentioned above, refrigerated potatoes take about 20-30 minutes to heat, and frozen take closer to 45 minutes. Once heated through, you can add some cheese on top and bake for a few more minutes.
Serving suggestions
Our Christmas eve dinner always includes these dairy free twice baked potatoes alongside slow-cooked roast beef with au jus and glazed carrots. It's a simple meal that I can mostly prepare ahead of time.
If you're following a vegan diet, these potatoes would be a delicious side to vegan meatloaf.
If you're a meat eater, this eggless meatloaf, these turkey meatballs, or these Swedish meatballs would be delicious protein options to have with these potatoes!
Enjoy!
📖 Recipe
Vegan Twice Baked Potatoes
Ingredients
- 4 medium-large russet baking potatoes
- 2 tablespoons olive oil
- ¼ cup dairy free milk such as oat milk
- ¼ cup vegetable broth
- 3 tablespoons dairy free margarine like Earth Balance or Melt
- ¾ cup dairy free cheddar cheese divided (like Daiya or So Delicious)
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 425°. Wash and dry the potatoes and pierce them several times with a knife. Set them on a baking sheet or foil and rub each with olive oil. Place in the preheated oven and bake potatoes for 1 hour or until soft and the skin is golden brown.
- Remove the potatoes from the oven and allow them to cool. When they are cool enough to handle, cut them in half lengthwise. Scoop out the inside of the potato leaving ⅛-¼ inch on the edges of the potato skin. Place the flesh of the potatoes in a mixing bowl and place the potato shells in a 9x13-inch baking dish.
- Combine the milk, broth, margarine, and ½ cup cheese in a glass measuring cup or bowl and microwave on high for a minute until the margarine is melted. Using a potato masher or electric mixer, mash the potatoes while gradually adding the milk mixture. (If using a mixer be sure not to overmix as the potatoes will become gummy.) Add salt and pepper to taste.
- Scoop mashed potato filling into the potato shells and top each with the remaining cheese. Note: I fill the potato shells so they are heaping full and have two potato shells left over.
- Return the potatoes to the oven and bake for 15 minutes or until heated through. Garnish with chopped chives or green onions if desired.
Notes
- Each serving is half of the baked potato that is stuffed with mashed potato filling.
- You will start with 4 potatoes and cut them in half. If you stuff them generously with mashed potato filling, you will have two potato shells left over without filling. You can discard them or bake them with some sprinkled cheese as an extra treat.
Nutrition
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Jules says
These were so good my kids are requesting them for Christmas this year. 10/10!
Kristi Winkels, RDN, LD says
Thanks for sharing your comment and rating, Jules! Hope you have a Merry Christmas!