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Home » Side Dishes

Published: Mar 31, 2022 · Modified: Sep 12, 2022 by Barbara Zackey · Leave a Comment

Vegan Twice Baked Potatoes

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These Vegan Twice Baked Potatoes are a great potato recipe you'll want to save to share with dinner guests! Great all on their own or as a side you'll be sure to impress.

This recipe results in a chive flavored whipped filling and a crispy, salty shell. The potatoes are dressed in BBQ beans and a dollop of sour cream, turning them into a full-flavored meal or a great side dish option.

If you're browsing for more easy side dishes be sure to check out my favorites, Air Fryer Asparagus Recipe and Roasted Mushrooms with a Balsamic Glaze!

Jump to:
  • Creamy but baked
  • Which potato to use?
  • Preperation
  • Be sure to not break the shell
  • Make the mixture
  • Toppings
  • Hosting? Get creative
  • Vegan Twice Baked Potatoes
Twice Baked Potatoes - lined on wooden board with toppings of beans, chives and sour cream this post

Creamy but baked

Right here, right now, I'll officially declare my admiration for a root veg that deserves a standing ovation from humanity - the ever-glorious potato!

Vegan Twice Baked Potatoes weren't something I experienced until my mid-teens, eating dinner at a friend's house, and at that moment, I remember thinking, what the spud is going on?! It's like creamy mashed potatoes but baked in a crispy salty shell with this herby flavor that makes it feel fresh? Mind-blown.

From there, potatoes have followed me in every step of my life. Like lit'rally, they are the positive omen that signals a significant change! For instance, senior year of high school, I went HARD on potato. I'm talking I ate some form of potato every day for a year straight (part joke, part wanting something around me to be consistent).

Spuds are the guardian angel that swoop in, ready to rally with me. I've loved their versatility since the beginning!

As usual, full instructions are available at the bottom of the page. But here are some extra tips for getting the best results on the table.

Russet potatoes with oil and salt on a parchment lined baking tray.

Which potato to use?

There are over 4,000 different potatoes varieties on this planet! Maybe six types are available in the produce section? Limited options, but the culinary world awarded one as the best baking potato, the russet.

We need high-starch, delicate flavor, crispy on the outside and fluffy on the inside for Vegan Twice Baked Potatoes. Large russet potatoes are going to be the best option for this recipe. They're typically bigger and have thicker skin, so grab four-six of them!

Electric mixer with all ingredients.

Preperation

Twice-baked means they'll go into the oven twice, so in round one, we're prepping them and popping them in! After you wash the potatoes, lovingly stab them with a large fork all over to release steam while they bake. Then, slather them in oil and salt. I like mine salty; using my hands or a vegetable brush, I rub the oil on, and then salt goes all over them; I use a couple of tablespoons in total.

Set them on a parchment-lined baking sheet and pop them in at 375 F for 1 hour. Steaming them takes less time, but the skin becomes loose and frail. This recipe will require a little extra TLC but worth it in the end, trust. Baking time will vary based on the oven, so add more time needed.

Twice Baked Potatoes - half potato shells on baking tray.

Be sure to not break the shell

You'll know they're ready when you can pierce the crispy potato skins with a fork and the inside is light and tender; if not, bake longer, don't gamble.

Unless you have a game of hot potato scheduled, let them cool until you can handle them safely. Cut in half lengthwise, and using a large spoon, scoop out the insides without breaking the shell.

Twice Baked Potatoes - stuffed with mashed mixture and chives.

Make the mixture

In an electric mixer, or if you missed arm day at the gym, take it on by hand with a masher or fork in a large bowl! Combine potato, plant milk, vegan sour cream, vegan butter, garlic, and spices until smooth and whipped with a creamy texture.

Minced cloves of garlic bring full flavor, but if garlic powder is all, use one tablespoon.

Transfer equal amounts of the mixed potato filling into each potato shell, top with a little vegan butter, a pinch of salt, and optionally some vegan cheese, and they're ready for round two! Bake potatoes for 15 more minutes. Tip: turn on the broiler for the last 3 minutes for an extra crispy top layer.

Cooked potatoes with chives, sour cream and bean toppings.

Toppings

Once done, bring them out, allow them to cool a bit, and start dressing them in BBQ beans, vegan sour cream, and garnish with chopped chives or green onions. They're ready to devour, enjoy 🙂

These twice-baked potatoes can be dressed up in any way you like. I chose to warm some brown beans and BBQ sauce for this recipe, but the options are limitless—the ultimate comfort food.

Hosting? Get creative

I think Vegan Twice Baked Potatoes would also be a good option for a buffet-style meal. Setting out a variety of toppings for guests to create a unique personalized meal. You can even have a theme like:

🥔 Breakfast with coconut vegan bacon, cheese, scrambled tofu, hot sauce

🥔 Taco bar (ah! can you imagine mashed avocado and sour cream?!)

🥔 Chopped broccoli and vegan cheese

🥔 Bbq toppings with flavored sauces

I love meals with a unique twist. Whether for just your family or hosting others, having a buffet bar to dress up a potato makes the meal memorable and fun to talk about. It ensures your guests will have a higher chance of enjoying their meal when there are more options and flavors to satisfy!

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Twice Baked Potatoes - topped with sour cream, baked beans, and chives on wooden plate

Vegan Twice Baked Potatoes

My Vegan Twice Baked Potatoes are a recipe you'll want to save to share with dinner guests, they're that good. Great all on their own as a main dish or a side you'll be sure to impress. This healthy recipe results in a chive flavored whipped filling and a crispy, salty shell. The potatoes are dressed in BBQ beans and a dollop of sour cream, turning them into a full-flavored meal.
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Author: Barbara Zackey

Ingredients

  • 4-6 russet potatoes
  • 3 tablespoons avocado or olive oil
  • 3 tablespoons sea salt
  • ½ cup plant milk (cashew, almond milk, etc.)
  • ½ cup vegan sour cream
  • ½ cup vegan butter
  • 4 tablespoons chopped chives
  • 4 tablespoons chopped fresh parsley
  • ½ tablespoon onion powder
  • Pinch of salt and black pepper
  • Optional: BBQ sauce and 1 cup cooked beans

Instructions

  • Set oven to 375 degrees Fahrenheit.
  • Wash, rinse, and dry russet potatoes. Using your hands, rub oil over each potato and coat with the desired amount of sea salt. Using all three tablespoons will have the skins extra salty.
  • Lovingly pierce each potato about six times all over with a fork. Place oiled, salted, and pierced potatoes on a parchment-lined baking tray and transfer into the oven for 1 hour or until tender (pierce with a sharp knife to determine if ready, they should be tender on the inside).
  • Once tender, remove from oven and allow to cool (unless you have a game of hot potato scheduled).
  • Once cooled, slice potatoes lengthwise, and using a spoon, scoop out the fluffy white insides leaving an intact crispy shell.
  • In an electric mixer, or if you've skipped arm day, grab a fork or potato masher and combine plant milk, vegan sour cream, vegan butter, garlic cloves, chopped chives and parsley, onion powder, salt, and pepper. Mix until whipped, smooth in texture, and creamy.
  • Using a spoon, fill potato shells with the mixture. Top with a sliver of vegan butter and a pinch of salt and pepper.
  • Transfer back into the oven for 15 minutes. Take a peek about 3 minutes before it's done, and turn on the broil option for a crispy top layer.
  • Remove from heat, allow to cool, and dress your potatoes with bbq beans (brown or black beans warmed on the stove with your favorite bbq sauce), a dollop of sour cream, and/or chopped chives.
Did you make this recipe?Leave a comment below letting me know how it went & don't forget to give it a star rating ⭐⭐⭐⭐⭐. Mention @BotanicalBarbara or tag #botanicalbarbara, I love to see your creations!

More dinner ideas:

  • Easy Roasted Cauliflower Tacos
  • Roasted Mushrooms with a Balsamic Glaze
  • Buffalo Cauliflower Salad with Dill Ranch
  • Sticky Vegan Meatballs
« Healthy Homemade Vegan Pop-Tarts
Beet & Mushroom Pasta with Lemon Dressing »

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Welcome, I'm Barbara! This space is dedicated to sharing content that inspires readers to embrace ownership of their health through education, nourishing recipes, and holistic lifestyle inspiration.

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