Vegan Twice Baked Potatoes
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.
Servings: 4
Calories: 224kcal
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
This recipe will last about 5 days in Ana airtight container in the fridge.
Nutrition
Calories: 224kcal | Carbohydrates: 26g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 270mg | Potassium: 511mg | Fiber: 3g | Sugar: 1g | Vitamin A: 392IU | Vitamin C: 8mg | Calcium: 56mg | Iron: 1mg
