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.
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.
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 he was totally won over.
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
Make A Twice Baked Potato Vegan for a Healthy 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 healthier 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 healthy recipes are fantastic meatless and dairy free meals for your table.
What’s In These Dairy Free Twice Baked Potatoes?
Potatoes, Garlic, & Green Onions – I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
- Extra Virgin Olive Oil: I like to use this fruity Zoe 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, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- 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.
Fancy Vegan Potato Recipes for the WIN!
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 meal 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!
More Fancy Potato Recipes You’ll Love!
Garlic Hasselback Baked Potatoes Recipe (Vegan, Gluten Free)
Oven Baked Steak Fries Recipe (Vegetarian, Gluten Free, Vegan)
Murphy’s Au Gratin Potatoes Recipe (A Family Restaurant Classic!)
Instant Pot Garlic Mashed Potatoes Recipe
Get the Same Ingredients for These Twice Baked Potatoes without Milk or Cheese
As always, if you make this vegan and gluten free twice baked potato 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 recipe recreations!
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Vegan Twice Baked Potatoes
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
- 1/3 teaspoon salt
- 1/4 teaspoon fresh cracked pepper
- 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!
Notes
Save Money on Organic Groceries!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!Nutrition
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This recipe is sooo delicious and flavorful.