Twice Baked Potatoes

Gluten-free option, Nut-free option, Soy-free option

When you hear “twice baked potatoes,” you may think of traditional cream, butter and bacon. Our version uses vegan alternatives (whether homemade or store-bought), so it has all the flavor without any of the meat or dairy. Pair these with our Caesar Salad or our Kale Tahini Salad with Baked Tempeh.

Twice Baked Potatoes are a comforting and indulgent dish that takes baked potatoes to a whole new level. These potatoes are baked, hollowed out, mixed with a flavorful blend of ingredients, then stuffed back into their skins and baked again until golden and cheesy. This recipe creates a delightful balance of creamy, savory, and slightly tangy flavors that make for a perfect side dish or even a satisfying main course.

PREP TIME: 35 minutes

COOK TIME: 1 hour 20 minutes

YIELD: 6 baked potatoes

INGREDIENTS:

POTATOES

• 6 baking or russet potatoes (2 lb [907 g])
• 1 tbsp plus ½ cup (130 g) vegan butter, divided, plus more for topping (nut-free and/or soy-free if needed)
• ½ cup (113 g) vegan sour cream or Cashew Cream, plus more for topping (nut-free and/or soy-free if needed)
• ½ tsp garlic powder
• 1 tbsp (0.2 g) dried chives
• 1 tsp dried parsley
• ½ tsp salt, plus more to taste
• ⅛ tsp freshly ground black pepper, plus more to taste
• 1 tbsp (15 ml) plain, unsweetened rice milk, plus more as needed
• 6 slices Tofu “Bacon” or prepared store-bought alternative, chopped (gluten-free and/or soy-free if needed)
• 1 cup (113 g) vegan Cheddar shreds or store-bought, divided (nut-free and/or soy-free if needed)
• Chopped green onion, for topping

INSTRUCTIONS:

BAKING THE POTATOES

1. Preheat the oven to 400°F (200°C).
2. Scrub the potatoes clean and pat them dry. Place ½ teaspoon of butter on top of each potato.
3. Wrap each potato tightly in foil and bake directly on the middle baking rack for 1 hour.
4. Remove the potatoes from the oven and allow them to cool for at least 10 minutes.

PREPARING THE FILLING

1. Cut off about one-third of the top of each potato horizontally.
2. Scoop out the potato insides into a bowl, leaving a thin layer around the skins.
3. Melt the remaining ½ cup of vegan butter and add it to the potato chunks in the bowl.
4. To the bowl, add vegan sour cream, garlic powder, dried chives, dried parsley, salt, pepper, and rice milk.
5. Mash the mixture using a potato masher, adjusting the consistency with more rice milk as needed.
6. Stir in chopped Tofu “Bacon” and ½ cup of vegan Cheddar shreds.
7. Adjust seasoning with more salt and pepper if desired.

ASSEMBLING AND BAKING

1. Spoon the mashed potato mixture back into the potato skins, overfilling slightly.
2. Place the potatoes on an ungreased baking sheet and sprinkle the remaining ½ cup of Cheddar shreds on top.
3. Bake for an additional 20 minutes until the cheese is melted and golden.
4. Serve the Twice Baked Potatoes topped with extra butter, sour cream, and chopped green onion.

TIPS:

• Ensure that the foil is tightly sealed when baking the potatoes initially to trap the moisture and flavor.
• Use vegan butter and sour cream alternatives that are nut-free and soy-free if needed.
• Customize the filling by adding ingredients like sautéed mushrooms, chopped spinach, or roasted garlic.
• Serve these Twice Baked Potatoes as a side dish with grilled vegetables or a fresh salad for a well-rounded meal.