Vegan Twice Baked Potato Recipe (Dairy Free) (2024)

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This vegan twice baked potato recipe is creamy, garlicky, flavorful, and great for plant-based and meat eaters alike! Crispy potato skins are loaded with mashed potatoes for an irresistible side dish the whole family will love.

These plant-based twice baked potatoes are a great side dish to serve for a fancy dinner or special occasion. Filled with a creamy center, these potatoes will be the hit of your next dinner. Everyone will want seconds!

Vegan Twice Baked Potato Recipe (Dairy Free) (1)

When I was growing up, twice baked potatoes were such a treat! We had them at special occasions or events, and they were always my favorite. I loved how flavorful they are, and the combination of the crispy/creamy texture.

These vegan twice baked potatoes are a new staple on our homestead. When Brett said he had never had a twice baked potato, I had to make these for him. I served them along side a special dinner, and they’ve been a huge hit with our family ever since!

These Vegan Twice Baked Potatoes Are

Creamy
Crispy
Garlicky
Savory
Satisfying
Comforting
A Great Side Dish for Company!
Vegan, Gluten Free, Vegetarian, and Dairy Free

Vegan Twice Baked Potato Recipe (Dairy Free) (2)

What Are Twice Baked Potatoes?

Bake a russet potato, cut in half lengthwise, and hollow out the filling. Place the filling in a bowl and mash along with chives or green onions, spices, and butter. Place the filling back into the potato skins, and bake again!

While these do take a few more steps than traditional baked potatoes, they are always well worth the effort. They’re also great to make ahead of time, and do the final bake once guests have arrived.

Make A Twice Baked Potato Vegan for a Dairy Free Version

This vegan twice baked potato recipe is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegan cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make better meals for you and your family.

I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegan recipes here that are on The Herbeevore. These easy and tasty recipes are fantastic meatless and dairy free meals for your table.

What’s In These Dairy Free Twice Baked Potatoes?

See the recipe card below for full ingredient amounts and recipe instructions!

Potatoes – I used russet potatoes.
Garlic
Green Onions or Chives
Extra Virgin Olive Oil: I like to use this fruity olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
Cashews: I love raw unsalted cashews in this recipe – there’s no need to get roasted nuts, as the raw cashews make the perfect creamy addition to this recipe.
Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen.
Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend.
Smoked Paprika: give an additional depth of flavor to this dish.

Vegan Twice Baked Potato Recipe (Dairy Free) (3)

Fancy Vegan Potato Recipes for a Special Occasion

This vegan twice baked potato recipe is the tastiest, coziest dinner side dish. It’s perfect for a hearty meal for the family, and also great to make for company if you are having guests for dinner.

It makes a great holiday side dish as well. The oven does most of the work, so you can enjoy hands-off time while you prep sides or a salad!

How Do I Make Twice Baked Potatoes Vegan?

Bake the Potatoes: Preheat the oven to 400 degrees Fahrenheit. Thoroughly wash and scrub the outside of the potatoes. Using a fork, pierce holes all around the potato. Toss them in a bowl with 1/4 teaspoon salt and 1 tablespoon olive oil, until they are well coated. Place the potatoes on a baking sheet, and bake for 1 hour or until potatoes are tender. Remove from oven and allow to cool.
Slice: Once potatoes have been cooled, slice each potato in half lengthwise. Using a spoon, scoop out the filling from both halves into a bowl, leaving the skin of the potatoes in tact. Place the empty potato skins back onto the baking sheet.
Make the Filling: In the bowl with the potato filling, add the remaining tablespoon of olive oil, 2 cloves garlic, and green onions. Mix well to combine. In a blender, add the hot water and the raw cashews and blend until it makes a thick creamy sauce. Add this cashew cream to the potato filling as well. Mix in the remaining salt and pepper.
Fill Potatoes: With a spoon, scoop the filling into each potato.
One potato skins have all been filled, place back in the oven for 15 minutes and bake until tops have begun to crisp.
Remove potatoes from oven and garnish with green onions and paprika, enjoy!

Make Ahead Twice Baked Potatoes

This dairy free twice baked potato recipe is a fantastic and simple recipe to make ahead. These are great for entertaining, as you can prep steps 1-4 ahead of time, and complete steps 5 & 6 right before dinner.

More Fancy Potato Recipes You’ll Love!

Garlic Hasselback Baked Potatoes Recipe (Vegan, Gluten Free)

Oven Baked Steak Fries Recipe (Vegetarian, Gluten Free, Vegan)

Air Fryer Potato Peels Recipe

Murphy’s Au Gratin Potatoes Recipe (A Family Restaurant Classic!)

Instant Pot Garlic Mashed Potatoes Recipe

As always, if you make this easy vegan twice baked potatoes recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipes!

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Vegan Twice Baked Potatoes

Kelly Jensen

A Vegan Twice Baked Potato Recipe that is creamy, garlicky, flavorful, and great for plant-based and meat eaters alike! Crispy potato skins are loaded with mashed potatoes for an irresistible side dish the whole family will love.

Equipment

Sheet Pan

Ingredients

6 medium to large russet potatoes scrubbed and washed
2 tablespoons olive oil divided
2 cloves garlic minced
3 green onions sliced, plus extra for garnish
1/2 cup hot water
1/2 cup raw cashews
1/2 teaspoon Sea Salt
1/4 teaspoon fresh cracked pepper
smoked paprika for garnish

Instructions

Bake the Potatoes: Preheat the oven to 400 degrees Fahrenheit. Thoroughly wash and scrub the outside of the potatoes. Using a fork, pierce holes all around the potato. Toss them in a bowl with 1/4 teaspoon salt and 1 tablespoon olive oil, until they are well coated. Place the potatoes on a baking sheet, and bake for 1 hour or until potatoes are tender. Remove from oven and allow to cool.
Slice: Once potatoes have been cooled, slice each potato in half lengthwise. Using a spoon, scoop out the filling from both halves into a bowl, leaving the skin of the potatoes in tact. Place the empty potato skins back onto the baking sheet.
Make the Filling: In the bowl with the potato filling, add the remaining tablespoon of olive oil, 2 cloves garlic, and green onions. Mix well to combine. In a blender, add the hot water and the raw cashews and blend until it makes a thick creamy sauce. Add this cashew cream to the potato filling as well. Mix in the remaining salt and pepper.
Fill Potatoes: With a spoon, scoop the filling into each potato. One potato skins have all been filled, place back in the oven for 15 minutes and bake until tops have begun to crisp.
Remove potatoes from oven and garnish with green onions and paprika, enjoy!

Nutrition

Calories: 396kcalCarbohydrates: 71gProtein: 10gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 150mgPotassium: 1630mgFiber: 5gSugar: 3gVitamin A: 64IUVitamin C: 23mgCalcium: 58mgIron: 4mg

Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

Vegan Twice Baked Potato Recipe (Dairy Free) (2024)

FAQs

What is the best substitute for butter on baked potatoes? ›

For example, baked potatoes, instead of butter and sour cream, I use olive oil. I've also added olive oil to noodles and in place of gravy in a few meals and also in place of teriyaki sauce in rice bowls. In most cases the flavor is enhanced. With the potatoes, you taste a bit much of the olive oil but it's still good.

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Why are my twice-baked potatoes falling apart? ›

Cook's Note. I learned the hard way not to wrap the potatoes in foil before baking. It softens the shells and they will fall apart not good!

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What to put on baked potato instead of butter or sour cream? ›

Try low fat or no fat yogurt rather than regular sour cream. Try whipped butter or a spray or fat free spread, or drizzle on some olive oil. Fresh herbs, added to a low fat Ranch dressing can perk up that potato without all the added fat or calories. One of my favorites is just to add fresh salsa.

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Why are my twice-baked potatoes gummy? ›

Tip: Don't over mix the potato filling. Over-mixing causes mashed potatoes to become gluey instead of light and fluffy. To Make Ahead: Prepare potatoes completely, without baking them the second time. Place them on a large sheet pan, lightly cover with plastic wrap and refrigerate up to one day, until ready to bake.

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What can I use instead of butter and milk in mashed potatoes? ›

If you need to swap out both the butter and milk in mashed potatoes your best option is to use vegetable broth or the cooking liquid from the boiled potatoes in place of the milk. Also, add another fat such as olive oil to the potatoes to replace the butter.

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Is it better to use oil or butter for potatoes? ›

The secret to crispy pan-fried potatoes:

It's simple: Pan-fry with cooking oil(s), not butter. As much as we love butter, it burns too quickly over high heat, which is necessary for optimal crispiness. While olive oil does taste great with potatoes, it also has a lower smoking point.

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What is a substitute for sour cream in baked potatoes? ›

Yogurt is your best substitute for sour cream. Whether you're baking or making a dip or sauce, yogurt is a 1:1 sub. That means if your recipe calls for 1 cup of sour cream, you can replace it with 1 cup of yogurt. Full-fat Greek or natural yogurts work best, but low-fat or even nonfat can be used, too.

What goes good with twice-baked potatoes? ›

The best side dishes to serve with twice-baked potatoes are Mississippi pot roast, chicken drumsticks, roasted duck, braised beef, vegetarian chili, kalua pork, lamb chops, grilled salmon, roasted vegetables, shrimp scampi, steak, chicken Caesar salad, BBQ ribs, mushroom gravy, and green beans almondine.

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Can you eat the skin of a twice baked potato? ›

The skins of twice-baked potatoes can absolutely be eaten. They are salted and crispy and are absolutely excellent to eat. In addition, there is quite a bit of nutrient in the potato skins.

What can I add to potatoes instead of milk? ›

Chicken or vegetable broth: You can use chicken or vegetable broth instead of milk or cream to add flavor and moisture to mashed potatoes. This is a good option for those who are lactose intolerant or vegan.

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Why do baked potatoes taste better in restaurants? ›

The olive oil helps the seasonings adhere to the surface of the potato. To save time, restaurants often apply the oil with a spray bottle. Thanks to their naturally high starch content, which creates a plush texture under heat, Russet potatoes make a good fit for baking.