Vegan Twice Baked Potatoes

Vegan twice baked potato with chives, olives, and chopped red chili.

5 from 1 vote

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.

Prep Time10

Cook Time1

Total Time1 10

Course: Side Dish

Cuisine: American

Diet: Vegan

Servings:

Calories: 212kcal

Author: Denise Perrault

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

US Customary - Metric

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.

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