These vegan twice baked potatoes are fully loaded and so much fun to make! They're creamy, hearty, and absolutely delicious!
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Not too long ago, I asked on Instagram about what kinds of recipes people were looking for right now, and one commenter said that she needed more potatoes in her life. I got you, girl, with these vegan twice baked potatoes!
Now, twice baked potatoes are not meant to be health food, and if you're looking for a healthy, dairy-free potato recipe, you should probably look away. Instead, try my salt and vinegar smashed potatoes, baked potato cakes, deviled potatoes, or mayo-free dilly potato salad.
But if you are here for decadence, these vegan twice baked potatoes are IT. They taste delicious and cheesy with smoky vegan bacon and lots of umami from the potatoes themselves and from the green onions.
And they are so easy to make!
First, we bake the potatoes in the oven or air fryer until they're tender on the inside and crisp on the outside.
Then, we halve and scoop them out, mashing that fluffy potato with vegan sour cream, vegan cheese, green onion, and crispy plant-based bacon. You can use store-bought vegan bacon, like I am, or make it from scratch with a recipe like my shiitake bacon or cashew bacon bits.
Then, stuff that savory filling back into your potato boats, top with even more vegan cheese, and bake to perfection. They're a perfect side dish or addition to dinner parties!
🥓 Ingredients and substitutions
- russet potatoes - You want russet potatoes -- aka Idaho potatoes -- for this recipe. They are the ones that are large and firm enough to stand up to what we are about to do to them.
- oil, salt, and pepper - To season the outsides of the potatoes before baking. You'll also sauté the vegan bacon in oil and season the filling with salt and pepper.
- vegan bacon - Use store-bought or make it from scratch with a recipe like my shiitake bacon or cashew bacon bits.
- non-dairy sour cream - Adds creaminess and tang to the mashed potato filling. You can use UNSWEETENED, plain non-dairy yogurt, if you prefer. DO NOT use non-dairy yogurt that is sweetened or contains any flavors.
- olive oil - For mashing the potatoes.
- plant-based milk - Again, choose one that is not flavored. Unsweetened is ideal, but if you can't find unsweetened, it's ok, since we aren't using a ton of it.
- green onion - Adds so much umami to the vegan twice baked potato filling!
- vegan cheddar shreds - Some goes in the filling and some goes on top. You can use pepperjack or mozzarella instead, if you prefer.
🔪 How to make vegan twice baked potatoes
See the recipe card for air fryer directions!
Preheat the oven to 425° F, and stab your potatoes a few times with a fork or sharp knife. Spray them with olive oil, then use clean hands to rub them with a little salt and black pepper.
Arrange the potatoes on a lined sheet pan, and bake for about 1 hour, until they're fork-tender.
Meanwhile, heat the olive oil over medium-high heat and add the bacon. Cook until crispy.
When the potatoes are fork-tender, set them aside until they're cool enough to handle and reduce the oven temperature to 400° F. Then, use a serrated knife to slice them in half lengthwise.
Use a spoon to scoop out the potato flesh, leaving about ¼" of potato all around the remaining potato skins, so you have a sturdy cup to fill and bake.
Transfer the scooped potato innards to a medium bowl, and add the vegan butter, mashing just until the butter melts.
Add the non-dairy milk, vegan sour cream, salt, pepper, ¼ cup of the green onions, ¼ cup of the vegan cheddar shreds, and the bacon bits.
Mash until you have a fluffy mixture.
Now, stuff each potato cup with the mashed potato mixture.
Top with the remaining vegan cheese, and bake for 15 to 20 more minutes, until the cheese is melted.
Remove the pan from the oven and transfer the vegan twice baked potatoes to your serving plate. Sprinkle on the remaining green onion, and serve hot.
💡 Helpful tips
- Cook the vegan bacon and prep/measure out the rest of your ingredients while the potatoes are baking to save time.
- Potatoes are oblong in shape. Before you cut the potatoes in half, take a look and find the flattest sides, and slice to those will be the bottoms of your potato halves.
- When you're scooping out the potatoes, take your time! You don't want to tear the skins, because you need them intact to hold all of that vegan twice baked potato goodness! I like to use the tip of a spoon to gently scrape them out, rather than scooping, because that tends to cause the potatoes to break.
- If you're impatient, like I am, you can slice, scrape, and stuff the potatoes while they're still hot. Just use a clean kitchen towel to handle the potatoes, so you don't burn your hands. Also be mindful that they will release a lot of steam when you slice in half, so be careful not to burn yourself!
🫙 Storage directions
Leftovers will keep in the fridge for up to five days. Reheat in the oven at 350° F for about 5 to 10 minutes, or until warmed through.
Vegan twice baked potatoes will also freeze! Once they are cooled, wrap them tightly in plastic wrap, then store in an air-tight freezer container. They will keep for up to 3 months. Thaw them overnight in the refrigerator, then reheat in the oven at 350° F for about 5 to 10 minutes, or until warmed through.
🥔 More Vegan Potato Recipes
📖 Recipe
🥔 Vegan Twice Baked Potatoes
Ingredients
- 2 russet potatoes washed and dried well
- spray oil
- 1 tablespoon olive oil
- 3 slices vegan bacon chopped, or 2 tablespoons vegan bacon bits
- 2 tablespoons vegan butter
- 2 tablespoons plant-based milk
- ¼ cup vegan sour cream or cashew cream or plain, unsweetened non-dairy yogurt
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ½ cup green onions sliced, green and white parts, divided
- ½ cup vegan cheddar shreds divided
Instructions
Bake the potatoes.
- Preheat the oven to 425° F, and stab your potatoes a few times with a fork or sharp knife. Spray them with olive oil, then use clean hands to rub them with a little salt and black pepper.
- Arrange the potatoes on a lined baking sheet, and bake for about 1 hour, until they're fork-tender. If you have an air fryer, you can air fry at 400° F for 35 to 40 minutes, turning once halfway through cooking.
Cook the bacon.
- Meanwhile, heat the olive oil over medium-high heat and add the bacon. Cook until crispy.
Bake the potatoes again!
- When the potatoes are fork-tender, set them aside until they're cool enough to handle and reduce the oven temperature to 400° F. Then, use a serrated knife to slice them in half lengthwise. Use a spoon to scoop out the potato innards, leaving about ¼" of potato all around the remaining potato skins, so you have a sturdy cup to fill and bake.
- Transfer the scooped potato flesh to a medium bowl, and add the vegan butter, and mash just until the butter melts. Now, add the non-dairy milk, vegan sour cream, salt, pepper, chopped vegan bacon, ¼ cup of the green onions, and ¼ cup of the vegan cheddar shreds. Mix and mash until you have a fluffy mixture.
- Now, stuff each potato cup with the mashed potato mixture, top with the remaining vegan cheese, and bake for 15 to 20 more minutes or air fry for 8 to 10 more minutes, until the cheese is melted. If you are air frying, make sure to press the cheese on top into the potato mixture, because it will fly all over the place if you don't!
- Top with the remaining green onion, and serve hot.
Got a question? Tried this recipe? Leave a reply!