Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
up close vegan twice baked potatoes with green onions on top

The Ultimate Twice Baked Potatoes (Vegan)


  • Author: Amy
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

These are the ultimate twice-baked potatoes that had us talking for days! Fresh russet potatoes are baked to perfection and then carefully scooped and swirled with plant butter, delicious creamy vegan cheddar cheese, and a few other of our healthy vegan favorites. These vegan twice-baked potatoes are covered in cheese sauce before the baking finale.


Ingredients

Scale

2 large Russet potatoes

2 teaspoons olive oil

1 tsp sea salt

FOR THE POTATO MIXTURE:

1/4 cup vegan cheddar shreds

3 Tablespoons of almond milk (unsweetened, unflavored)

5 Tablespoons of plant butter

1/4 cup vegan cream cheese (I used Kite Hill Almond Milk Cream Cheese)

1 Tablespoon nutritional yeast

FOR THE CHEESE SAUCE:

1 cup vegan cheddar shreds

6 Tablespoons almond milk (unflavored, unsweetened)

1/8 tsp crushed red pepper (optional)


Instructions

  1. Preheat:  Preheat oven to 450°F
  2. Wash:  Wash the potatoes thoroughly, removing all soil.  Pat dry and poke the potatoes with a knife to the center 3-4 times.
  3. Rub:  Rub the potato skins with olive oil and sprinkle with sea salt.
  4. Wrap:  Wrap tightly in foil.
  5. Bake:  Bake for 1 hour.
  6. Scoop:  Remove potatoes from the oven and scoop out the insides being careful not to tear the skin.
  7. Mix:  Combine cheddar shreds, almond milk, plant butter, vegan cream cheese, nutritional yeast, salt, pepper, and potato.  Whip for two minutes with a hand mixer until the mixture is creamy.
  8. Bake:  Spoon potato mixture back into potato skins and place in a casserole dish.  Cover the dish tightly with foil and return to the oven for 30 minutes.
  9. Prepare:  Prepare the cheese sauce by melting vegan cheese and almond milk together in a small saucepan.  Add the crushed red pepper (optional).  Stir often until everything is melted together, about 4-5 minutes.
  10. Broil:  Remove the potatoes from the oven and spoon on cheese sauce equally.  Broil 5 inches from the broiler at 500°F for 1-2 minutes.  Watch closely to make sure that cheese sauce doesn't burn.

Notes

Tip: Garnish with minced green onions.

  • Category: side dishes
  • Method: bake
  • Cuisine: north american

Keywords: twice baked potatoes, vegan twice baked potatoes, ultimate twice baked potatoes

shares