Vegan Twice Baked Potato
Crispy potato skins filled with a creamy garlic and green onion mashed potato filling, these vegan twice baked potatoes are a must make side dish recipe. These dairy-free twice baked potatoes make a great entertaining recipe any time of the year.
One of the biggest changes to going dairy-free happened during the holiday season. While the main dishes of turkey, steak, or baked ham stayed the same, the sides completely changed.
I have easily replaced some of the dairy-heavy sides with plant-based alternatives such as sweet potato casserole, vegan dinner rolls, or corn casserole.
These simple vegan twice baked potatoes take a dairy-loaded classic to a whole new level with plan-based butter and non-dairy milk.
Why We Love Dairy-Free Twice Baked Potatoes
Crispy on the outside, warm and flavorful on the inside, these simple vegan twice baked potatoes are a delightful addition to your holiday menu.
Some of the reasons we love making these twice baked potatoes include:
- Simple. Made with less than 10 ingredients, these twice baked potatoes are simple yet flavorful.
- Pairs well with everything. The garlic and green onion flavor of these vegan baked potatoes pairs well with all of the different flavors of the holiday season.
- Comforting and filling. Hearty, warm, and filling, vegan twice baked potatoes can act as a side or a main during holiday meals.
Vegan Changes to Twice Baked Potato
Two main ingredients keep this simple side dish delightfully dairy-free and vegan.
- Plant-Based Butter- In place of a traditional butter, swap in a plant-based alternative.
- Non-dairy Milk– I used oat milk to replace a traditional milk in this recipe.
How to Make a Vegan Twice Baked Potato
Ingredients You’ll Need
- Russet Potatoes– Washed, scrubbed, and dried to make it easier to oil and season the potatoes.
- Oil– I used canola oil on the exterior of the potatoes to give them a crispy skin.
- Salt + Pepper– Sprinkled on the oiled potatoes before baking.
- Vegan butter– Used in the mashed center of the baked potato.
- Garlic– Fresh garlic, minced or microplaned to mix into the mashed potato center.
- Non-dairy Milk– I used unsweetened, plain oat milk.
- Seasoned Salt– For a little flavor in the filling.
- Green Onion– Fresh, chopped into small pieces.
Step-by-Step Directions for Twice Baked Potatoes
- Prepare Baking: Preheat the oven to 425°F and line a baking sheet with foil.
- Wash and dry the potatoes to remove dirt.
- Oil potatoes: Coat the potatoes with about 1/2- 1 Tablespoon of canola oil.
- Salt + Pepper: Season the exterior of the potato with salt and pepper.
- Bake the potatoes for about 60 minutes or until fork tender.
- Lower temperature: Remove from the oven and reduce the temperature to 350°F.
- Cool: Allow the potatoes to cool for about 10 minutes.
- Slice the potatoes in half lengthwise.
- Scoop out the center of the potatoes leaving about 1/4- inch rim around the skin of the potato.
- Add filling ingredients to a bowl: Place the potato filling in a bowl with vegan butter, garlic, non-dairy milk, seasoned salt, pepper, and green onion.
- Mash with a fork until chunky but combined.
- Scoop + Bake: Scoop the filling into the potato skins and bake at 350°F for 15-20 minutes.
- Garnish to finish: Remove from oven and top with additional green onion, vegan butter, and pepper.
Helpful Kitchen Tools
When you get ready to make these dairy-free twice baked potatoes, here are a few different kitchen tools you might need:
- Rimmed Sheet Pan– For baking the initial baked potatoes, the rim helps keep the potato from rolling off the pan.
- Potato Brush– Used to scrub the dirt off the exterior of the potatoes before their first bake.
Vegan Toppings for Baked Potatoes
Some additional toppings you might try for these vegan twice baked potatoes include:
- Vegan cheese shreds– I like to use VioLife Just Like Cheddar Shreds
- Vegan sour cream– Typically I pick up Kite Hill plant-based sour cream alternative
- Caramelized onions
- Fresh herbs- parsley, basil, more green onion
Tips for Making Ahead
These delicious and filling vegan twice baked potatoes are a great recipe to make in advance when you are trying to save some time prepping dinner. Here are some tips for making twice baked potatoes ahead of time.
- Bake the potatoes up to 3 days before you plan to make the twice baked potatoes. (Note the skin on the potato will not be as crispy as it would if you made it all in one go).
- When you are ready to finish the twice baked potatoes, pick up at the step where you slice the potato lengthwise and finish prepping them from there.
Storing a Vegan Twice Baked Potato
Left over twice baked potatoes will keep in the refrigerator in an air-tight container for up to 3 days after you initially bake the potato.
More Vegan Sides for the Holidays
If you tried this dairy-free twice baked sweet potato recipe feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
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Vegan Twice Baked Potatoes
Easy, hearty, and so comforting, these vegan twice baked potatoes are the perfect side dish for all of your holiday gatherings.
Ingredients
- 2 Russet Potatoes
- 1 Tablespoon Canola Oil
- Salt and Pepper to taste
- 4 Tablespoons Plant-Based Butter
- 4 cloves Garlic minced or microplaned
- ¼ cup Non-dairy milk I like to use oat milk
- ¾ teaspoon Seasoned Salt
- ¼ teaspoon Pepper
- 2-3 Tablespoons Green Onion
Instructions
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Preheat the oven to 425°F and line a baking sheet with foil. Wash and dry the potatoes to remove dirt.
-
Coat the potatoes with about 1/2- 1 Tablespoon of canola oil. Season the exterior of the potato with salt and pepper.
-
Bake the potatoes for about 60 minutes or until fork tender.
-
Remove from the oven and reduce the temperature to 350°F.
-
Allow the potatoes to cool for about 10 minutes.
-
Slice the potatoes in half lengthwise.Scoop out the center of the potatoes leaving about 1/4- inch rim around the skin of the potato.
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Place the potato filling in a bowl with ¼ cup vegan butter, 4 cloves minced garlic, ¼ cup non-dairy milk, ¾ teaspoon seasoned salt, ¼ teaspoon pepper, and 3 Tablespoons green onion.
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Mash with a fork until chunky but combined.
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Scoop the filling into the potato skins and bake at 350°F for 15-20 minutes.
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Remove from oven and top with additional green onion, vegan butter, and pepper.
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