These Vegan Twice Baked Potatoes are rich, creamy, and loaded with flavor. They make a great side dish, but are so hearty you could eat them as a meal.
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These Vegan Twice Baked Potatoes are a delicious way to have potatoes. Made with vegan sour cream, vegan cheddar, and vegan butter, then topped with vegan cheddar, coconut bacon bits, and chives, they are loaded with flavor.
Eat them as a side dish or a meal. Since they are so hearty, I ate them as a meal.
Customize them to your liking. Instead of coconut bacon bits, you could use finely ground almond bacon or even shredded tofu bacon.
Top them with guacamole, black beans, vegan cheddar, and salsa for a Mexican-inspired twist.
Or make them Greek-inspired with some vegan tzatziki, red onion, black olives, tomatoes, cucumbers, and tofu feta.
Jump to:
❤️ Why You'll Love Them
- They're warm and comforting; perfect for when you've had a rough day and want some comfort food.
- They're hearty enough to eat as a meal, but also work as a side.
- They're simple and easy to make.
🧾 Ingredients
- Russet potatoes: Work best for twice baked potatoes because of their starch content and fluffy texture.
- Vegan butter: Adds a rich creaminess.
- Soy milk: I used soy milk because that's what I always have on hand. You could use any dairy-free milk.
- Vegan sour cream: I used Tofutti because I like how thick and creamy it is. Use your favorite, or make some homemade vegan sour cream.
- Vegan cheddar: I used Daiya shredded vegan cheddar because it was on sale and it melts well. Use your favorite.
- Coconut bacon: I used my homemade coconut bacon, but used shredded coconut instead of coconut chips like I used in the original recipe. I prefer the shredded coconut since it tastes like vegan bacon bits.
- Chives: I love chives for this recipe, but you could also use chopped green onions.
- Salt and pepper: Enhances flavors and adds flavor. I like to use sea salt.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
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🔪 Instructions
Step 1: Poke holes in washed and dried potatoes and place on a parchment paper lined baking sheet. Bake until tender.
Step 2: Let cool, cut in half lengthwise, and scoop out the insides, leaving about ¼". Place in a mixing bowl.
Step 3: Add vegan butter and mash with a potato masher.
Step 4: Add vegan sour cream, shredded vegan cheddar, soy milk, and salt, and pepper.
Step 5: Mix thoroughly.
Step 6: Stuff each potato half with the mixture. Top with shredded vegan cheddar.
Step 7: Bake.
Step 8: Top with chopped chives and coconut bacon bits.
👩🏻🍳 Recipe FAQs
A starchy potato like a Russet potato. You could also use a Yukon Gold potato, but they don't stay together as well.
Bake the potato for 15 minutes at 350-400 degrees to keep the skin crispy. You can also microwave it.
Other Vegan Potato Recipes
If you tried this Vegan Twice Baked Potatoes Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
📋 Recipe
Vegan Twice Baked Potatoes
Ingredients
- 2 Russet potatoes
- 2 tablespoons vegan butter
- ¼ cup vegan sour cream + more for serving
- ¾ cup vegan cheddar divided
- ¼ cup soy milk
- 2 tablespoons chopped chives (or more for serving)
- 2 tablespoons coconut bacon (or more for serving) - I used shredded coconut when I made the recipe
- Salt and pepper
Instructions
- Preheat oven to 425°.
- Wash and dry the potatoes. Poke several holes with a fork. Place on a parchment lined baking sheet and bake until tender, about 1 hour.
- Let cool. Reduce the oven temperature to 375°. Cut the potatoes in half and scoop out the inside, leaving about ¼". Place the potato flesh in a mixing bowl.
- Add vegan butter and mash with a potato masher.
- Add vegan sour cream cream, half the vegan cheddar, soy milk, and salt and pepper. Mix.
- Stuff each potato with the mixture. Top with the rest of the vegan cheddar. Bake at 375° for 15-20 minutes.
- Top with chopped chives and coconut bacon.
Notes
Nutrition
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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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