Vegan Twice Baked Potatoes

These vegan twice baked potatoes are creamy, savory and so delicious! Makes for an amazing vegetarian side dish recipe, but can also be served as a full meal! 100% plant-based, dairy-free and gluten-free.

Prep Time20

Cook Time1 10

Total Time1 30

Course: Appetizer, Main Course, Side Dish

Cuisine: American

Keyword: healthy, potatoes, Vegan

Servings: servings

Calories: 148kcal

Author: Jessica Laroche

Ingredients

4 medium size Russet potatoes
1-2 tbsp olive oil
pinch kosher salt
½-¾ cup homemade sour cream or store-bought sour cream plus more for topping, I used this tofu sour cream recipe
2 tbsp nutritional yeast
1-4 tbsp plain plant-based milk optional, to make the potatoes creamier if needed
ground black pepper
2 green onions sliced, plus more for topping
⅓ cup vegan bacon bits or 6 oz chopped tempeh bacon

Instructions

Pre-heat the oven to 400ºF and line a baking sheet with parchment paper.
Spray or brush a little oil over the potatoes and poke a few holes in each of them using a fork. Transfer them to the prepared baking sheet and sprinkle some coarse salt over.
Bake for about 60 minutes or until fork-tender. Baking time will vary depending on the size of the potatoes, so you may want to check for doneness after 45 minutes if they are on the smaller side. They might need to bake for 70-80 minutes if they are larger.
While the potatoes are baking, make the tofu sour cream and prepare the bacon bits. If you don't want to make the bacon bits, then you can also chop and roast in a pan some tempeh bacon until browned and crispy, about 10 minutes (stir often while roasting).
Once the potatoes are done, take them out of the oven and slice them in half. Use a spoon to carefully remove the middle part of the potatoes leaving a thin wall of potato all around. Try to keep their skin as intact as possible so they can better hold the filling later.
Transfer the potato flesh in a bowl and use a potato masher to mash them. Add ½-¾ cup of the tofu sour cream, nutritional yeast, the green onions, ⅓ cup of the bacon bit or roasted tempeh bacon and add some salt and pepper to taste. Stir well to combine. Add a little more sour cream for a creamier result and more nutritional yeast for a cheesier taste. The amount of seasoning will vary depending on how big your potatoes are. Also, you may need to add a little plain-based milk if your potatoes look too dry.
Scoop back the potato mixture in the potato skin dividing the mixture in between them. Bake for 15 more minutes.
Serve while still hot and top with more sour cream, green onions and vegan bacon bits or tempeh bacon over, if using.

Video

Notes

Store the potatoes in an airtight container for up to 5 days. Reheat in the oven at 350-400º for 15-20 minutes or until warm.
More topping ideas include: hot sauce, fresh herbs or vegan cheese sauce.
I made this recipe on the healthier side. But, you can also add a few tablespoons of vegan butter to the mashed potato mixture for a super creamy and rich result. Also, feel free to top the potatoes with some vegan cheese just before the second bake so it melts.
Feel free to add more veggies to the mashed potato mixture such as steamed broccoli or cauliflower, green peas or corn (frozen and thawed), crushed fresh garlic, roasted mushrooms, etc.
Nutrition: please note that the nutritional information is an estimate per serving (excluding tempeh bacon) provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition