The Ultimate Comfort Food: Vegan Twice-Baked Potatoes

When you think of comfort food, a few dishes probably come to mind—mac and cheese, hearty stews, and baked potatoes. But if you're looking for a plant-based twist on a classic favorite, let me introduce you to vegan twice-baked potatoes: creamy, savory, and packed with flavor, without a hint of dairy or animal products.

Twice-baked potatoes are exactly what they sound like—potatoes baked two times to achieve a soft, fluffy interior and a crispy, golden shell. They’re perfect as a main course, a hearty side, or even a party appetizer. And the best part? They’re incredibly easy to customize with your favorite vegan ingredients.

Why You'll Love Vegan Twice-Baked Potatoes

Creamy and rich without the dairy: Thanks to ingredients like cashew cream, plant-based milk, or vegan cheese, you won't miss the butter or sour cream.

Simple pantry staples: Most of what you need is probably already in your kitchen.

Perfect for meal prep: They reheat beautifully, making them great for quick lunches or dinners throughout the week.

Customizable: Add veggies, swap spices, or load them up with vegan bacon bits or green onions—the possibilities are endless.

Basic Ingredients

4 large russet potatoes (the fluffier, the better)

1 yellow onion diced and sautéed

1-2 tablespoons olive oil

½ cup unsweetened plant-based milk (almond, soy, oat—your choice)

1 1/2 Tablespoons white vinegar

¼ cup vegan butter or olive oil

2 tablespoons nutritional yeast (for that cheesy flavor)

1 teaspoon garlic powder

Salt and pepper to taste

Chopped chives or green onions for garnish

Optional: sautéed spinach, vegan bacon crumbles, roasted garlic, or any other fillings you love

How to Make Vegan Twice-Baked Potatoes

Bake the Potatoes

Preheat your oven to 400°F (200°C). Scrub the potatoes clean, dry them, and prick them a few times with a fork. Rub them with a little olive oil and sprinkle with salt. Place directly on the oven rack and bake for about 45–60 minutes, until they’re fork-tender.

Scoop and Mix

Let the potatoes cool just enough to handle. Slice them in half lengthwise and carefully scoop out the insides, leaving about a ¼-inch shell. Place the scooped potato flesh into a mixing bowl.

Mash the Filling

mix the scooped out potatoes with the remeaining ingredients

Add your vegan butter, let the plant-based milk and white vinegar sit for 5 min, add nutritional yeast, garlic powder, salt, and pepper to the bowl. Mash everything together until smooth and creamy. Stir in your sautéed onions and any additional mix-ins if desired.

Stuff and Bake Again

Spoon the creamy filling back into the potato shells, mounding it slightly. Place them on a baking sheet lined with parchment paper. Bake for another 20 minutes, until heated through and slightly golden on top.

Garnish and Serve

Sprinkle with chopped chives, green onions, or an extra dusting of nutritional yeast. Serve hot and enjoy the cozy, satisfying flavors!

Tips for the Best Vegan Twice-Baked Potatoes

Choose the right potato: Russets are ideal because of their starchy, fluffy texture.

Don't skimp on seasoning: Potatoes need a generous amount of salt and spices to bring out their full flavor.

Make them your own: Add roasted veggies, caramelized onions, or even a dollop of vegan sour cream on top.

Final Thoughts

Vegan twice-baked potatoes are proof that comfort food doesn't need to be heavy or dairy-laden to be absolutely delicious. Whether you’re serving them at a holiday feast, bringing them to a potluck, or just treating yourself to a cozy meal, they’re sure to be a hit with vegans and non-vegans alike.

Next time you're craving something warm, creamy, and satisfying, give these a try—you might just find your new favorite dish!

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