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Twice Baked Potatoes (Vegan)

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These Vegan Twice Baked Potatoes are so good you might never eat a regular Baked Potato again!

Recently I’ve been eating the heck out of baked potatoes. Then I remembered a long time ago, seeing a video by Chef John for a Twice Baked Potato. I gave it a shot, and now I don’t know if I can eat a regular Baked Potato again! Okay, that’s a lie, but the little bit of extra effort is totally worth it for these little spuds!

It’s like a perfect marriage of a baked and mashed potatoes. And then on top of that, double baking gets the top nice and crispy to contrast with the fluffy mashed potato interior! It truly is the best of both worlds!

why you’ll dig twice baked potatoes

Well like I said, they are delicious of course! And while they do require a little bit more effort than a regular baked potato, you can totally make them ahead of time. Once you’ve baked them and mashed the interior and piped or spooned it back in, simply refrigerate and then you can twice bake them later!

So you can meal prep these haha! You can also make smaller potatoes for an appetizer or side dish, or larger ones for a full meal!

ingredients for twice baked potatoes

  • Potatoes – Russets are gonna be the only potato to handle this job.
  • Vegan Butter – This recipe calls for 1/2 cup of vegan butter, but use more or less as you see fit.
  • Vegan Milk – Make sure it’s unsweetened, and also make sure it’s hot when you add it to the potatoes.
  • Garlic – I don’t use a ton of garlic in this recipe, so add more as you like it. You can also just use some garlic powder instead.
  • Nutritional Yeast – Nooch is a great addition for some added umami.
  • Vegan Cheese – This is optional but I really love adding some shredded vegan cheese into the mix for some cheesiness!

how to make twice baked potatoes

  • Pick some Russet Potatoes that are the same size.
  • Wash them, poke them with a fork or knife, and then rub them with some oil and salt if desired (better flavor and crispier skin). Bake for about 1 hour.
  • Once they are cooked and cooled enough to handle. Cut them in half, and carefully scoop out the interior. I like to gently run the spoon around the perimeter, the insides will typically pop out in one whole piece.

  • If you can, use a POTATO RICER! Not only does it do an amazing job of mashing the potatoes, but it’s super fun to use too! But mashing with a regular old masher is fine as well!
  • Melt the butter and heat up the garlic and milk, and then add it to the potatoes and fold to combine.

Add some vegan cheese if you please. And then pipe or spoon the filling back into the potato skins. Sprinkle with some paprika for color, and then bake for a second time. You will likely have some leftover skins, a perfect snack for the cook!

Your Twice Baked Potatoes are done! Dig in or top with some vegan sour cream, bacon bits and chives if you like!

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Yield: 4 - 6 Servings

Twice Baked Potatoes (Vegan)

Twice Baked Potatoes (Vegan)


  • 3 pounds Russet Potatoes
  • 1/2 cup vegan butter
  • 1 - 1 ½ cup unsweetened plant milk*
  • 2 - 3 cloves garlic (minced) or 1/2 tsp garlic powder
  • 1 Tbsp nutritional yeast
  • 1 cup shredded vegan cheese (optional)
  • Salt and pepper to taste
  • Paprika for topping


  1. Pierce the potatoes a few times with a fork or knife.
  2. Wash the potatoes, then rub them with some oil and salt if desired.
  3. Bake them at 425 F for 1 hour or until a fork or knife easily slides into them.
  4. Remove from the oven. As the potatoes cool, melt the vegan butter in a saucepan over medium heat. Add the garlic (cloves or powder) and nutritional yeast and salt and pepper. Cook for one minute then add the plant milk. Bring to a simmer, keep warm on low.
  5. Once the potatoes are cool enough to handle, cut them in half and gently scoop out the interior. Mash or rice the potatoes.
  6. Fold in the butter and milk mixture into the potatoes. Then spoon or pipe them back into the potato skins. You will likely have leftover skins, perfect for a snack.
  7. Sprinkle with paprika and then bake for another 15 - 20 minutes at 425 F or until the top is browned. You can use the broiler if you like, but be careful not to burn them.
  8. Let them cool for a few minutes and then dig in!


*Everyone likes their potatoes differently, if you like yours super creamy and wet, add more butter or milk! If you like them thick and stiff, use less! You know what you like!

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  1. Tried these tonight. My husband says we can’t have regular potatoes ever again because these are so much better! I almost talked myself in having seconds, but will look forward to having some again for lunch tomorrow. SO GOOD.

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