Vegan twice baked potatoes are a quick and easy way to dress up plain baked potatoes, crispy on the outside with cheesy sour cream mash with olives, chives, and chili on the inside.
A delicious, gluten-free, dairy-free side dish, appetizer, or light lunch!
Table of Contents
Why You'll Love This Recipe
✔ Twice baked potatoes combine our love of loaded baked or jacket potatoes with creamy mashed in crispy potato skins.
✔ We're skipping vegan butter and olive oil and using vegan sour cream (cashew or sunflower seed sour cream) for a slightly cheesy flavor.
✔ Great for reheating in the oven or air-fryer.
Ingredients, Notes, and Substitutions
Potatoes. I used 6 medium thin-skinned Jersey potatoes for this recipe. Heavier-skinned potatoes like Russet potatoes won’t get crispy on the outsides. Any potatoes you have hanging around can be whipped up and baked twice. If you have smaller red potatoes, turn them into twice-baked appetizers.
Vegan sour cream. It’s easy to make either cashew cream or sunflower seed sour cream. It’s more convenient and reliable in terms of ingredients. Vegan yogurt can be substituted if you need something premade and can’t find sour cream.
Black olives. You don’t need many olives to enhance to grab umami flavor. This is especially true because they'll be chopped or, at the least, sliced.
Fresh chili. This ingredient is a bit generic. The idea is to present you with options to make delicious stuffed potatoes with what you might have on hand. I used a red jalapeno; however, any fresh chili you like can be used. I’ve also made this recipe using a few jarred jalapenos.
No fresh chilis? No worries. Use a pinch of chili powder, red chili flakes, or a dash of hot sauce. Or add extra ground black pepper.
Chives. For A little onion flavor, chives are pretty and mellow. Scallions or green onions are the best substitutes.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Recipe Variations
Want more cheesy flavor? Try adding vegan parmesan or melty vegan mozzarella.
If you have vegan garlic aioli, it is a tasty substitute for sour cream.
Add a savory, smokey flavor with vegan bacon bits or crumbled tofu bacon to the potato toppings.
Pico de Gallo, salsa, or avocado guasacaca can replace the chilis and chives.
Want more veg? Mix small chopped broccoli florets, spinach, or kale into the potato filling.
Finally, we top stuffed sweet potatoes with seasoned chickpeas, and you can do the same for this twice-baked potato recipe. Or make it black beans. This is a good way to add protein and convert a great side dish into a hearty main dish.
Step-by-Step Instructions
Step 1: Run a sharp knife around the long side of each potato, place them on a baking sheet, and bake them at 400 F for approximately 45 minutes. (See below for testing doneness).
Step 2: Let the potatoes cool, then spoon out the potato flesh into a large bowl. Add salt, pepper, and sour cream. Mash the potatoes with a potato masher.
Step 3: Use a spoon to mix the chives, black olives, chili, salt, and black pepper.
Step 4: Fill the potato skins with the potato mixture and return to the oven. Bake for another 10-15 minutes.
Pro Tips
Smaller potatoes with thinner skins, like gold potatoes, bake quicker. Test the potatoes and flip them as they bake. Oven temperatures vary (even inside the oven), so rotating the baking tray is a good idea.
How to tell if a baked potato is done
Plan on 45 to 60 minutes for the baking time. Ultimately, this will depend on the size of your potatoes. After 30 minutes, check the potatoes to see if they are getting soft. Be careful, as they will be hot. Use a folded paper towel, oven mitts, or clean cloth. For a final super check, pierce the potato with a fork. The potato should be soft past the skin.
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Serving Suggestions
Twice baked potatoes are the ultimate comfort food, with elegance worthy of a holiday meal. Serve them with balsamic green bean salad, spinach salad with cranberry dressing, or balsamic pear and quinoa salad, and that's dinner, all made while the potatoes bake.
Frequently Asked Questions
Store leftover stuffed potatoes in an airtight container for 4 days.
You can freeze twice baked potatoes for up to 3 months. Prepare them according to the recipe, then allow them to cool completely. Individually wrap them before placing them in the freezer.
You can do the initial bake of the potatoes in the microwave; however, the skins might not get as crispy as if your oven-bake them. One way to have the best of both worlds is to start them in the microwave for 15 minutes (depending on the potato size), then transfer them to the oven for the last few minutes.
Make twice baked potatoes a day ahead by baking them, making the potato mixture, and stuffing the potato skins. Transfer them to a container, place them in a dish or on the baking tray on a single layer, and store them in the refrigerator. When ready to serve them, heat them for 15 minutes in the oven.
For a lower-fat vegan sour cream or yogurt substitute, mix ¼ a cup of unsweetened plant-based milk with 1 tablespoon of nutritional yeast and ¼ teaspoon of lemon juice for a lower-fat alternative. The result will be thinner, making this substitute perfect for sauces or recipes where sour cream is blended with other ingredients.
More Stuffed Veggie Recipes
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👩🏻🍳 Recipe
Vegan Twice Baked Potatoes
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Ingredients
- 6 medium potatoes - about 1 ½ pounds
- ⅓ cup vegan sour cream - see notes for recipe options
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup black olives - sliced
- 1-2 medium red chilis - thinly sliced or diced
- ¼ cup chives - chopped
Instructions
- Preheat the oven to 400 F. Rinse and scrub the potatoes. Pierce them with a fork or make a small cut laterally with a knife, slightly piercing the skin.
- Place the potatoes on a baking sheet, then bake them for 45 minutes or more until they are soft to the touch or when you puncture them with a fork.
- Remove the potatoes from the oven and allow them to cool for a few minutes until you can handle them without being burned.
- Cut the potatoes in half. Carefully scoop the flesh, and add them to a bowl. Leave about ¼ inch of a rim around the skins.
- Add the vegan sour cream, salt, and pepper to the bowl and mash the potatoes using a masher or large fork. You want the potatoes creamy, although a few lumps are perfectly fine.
- Use a spoon to mix in the olives, chilies, and chives. Then refill the potato skins with the mashed potatoes, placing them back on the baking tray.
- Bake the potatoes for 10-15 minutes until the tops are slightly brown.
- Remove the potatoes and serve them immediately if you want them hot. Garnish with additional chives or sides of sour cream or salsa if desired.
Notes
- Use cashew sour cream, sunflower seed sour cream, or a commercial brand.
- Store leftover stuffed potatoes in an airtight container for 4 days.
- You can freeze twice baked potatoes for up to 3 months. Prepare them according to the recipe, then allow them to cool completely. Individually wrap them before placing them in the freezer.
- To make the potatoes a day ahead, restuff them, then store them in the refrigerator in a single layer. Bake them in a preheated oven at 400 for 15-20 minutes. Cover them with foil if the tops get too brown before the potatoes are heated.
- Twice baked potatoes freeze well. After you stuff the potatoes, allow them to cool completely, then wrap them individually before placing them in the freezer. Thaw them in the refrigerator overnight. Heat them in the oven for 20 minutes or until heated through.
- To save time, you can start the potatoes in the microwave. Finish baking them in the oven so the skins get firm and crispy. Then continue preparing them according to the recipe.
Nutrition
Nutritional information is an estimation only.
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