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Vegan Twice Baked Potatoes

A close up of four vegan twice baked potatoes in a white baking dish.
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Easy, hearty, and so comforting, these vegan twice baked potatoes are the perfect side dish for all of your holiday gatherings.

Ingredients

Scale
  • 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

  1. Preheat the oven to 425°F and line a baking sheet with foil. Wash and dry the potatoes to remove dirt.
  2. Coat the potatoes with about 1/2- 1 Tablespoon of canola oil. Season the exterior of the potato with salt and pepper.
  3. Bake the potatoes for about 60 minutes or until fork tender.
  4. Remove from the oven and reduce the temperature to 350°F.
  5. Allow the potatoes to cool for about 10 minutes.
  6. 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.
  7. 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.
  8. Mash with a fork until chunky but combined.
  9. Scoop the filling into the potato skins and bake at 350°F for 15-20 minutes.
  10. Remove from oven and top with additional green onion, vegan butter, and pepper.

Find it online: https://mylifeafterdairy.com/vegan-twice-baked-potato/