You will never believe these twice baked vegan potatoes are plant-based! They are stuffed with a mixture of creamy mashed potatoes, crispy vegan bacon, broccoli and melty vegan smoked gouda and cheddar shreds. Even my kids inhaled these goodies. These are the perfect vegan holiday sides, game day appetizers or for any other day you want a hearty and filling, savory treat.
This recipe was created as part of a social media collaboration with GoodPLANet Foods, one of my favorite vegan cheese companies. They offer unique flavors that can make it way easier to switch to a plant-based diet!
What are Twice-Baked Potatoes?
Basically, after baking or cooking the potatoes to make them soft and tender, you slice them in half, then scoop out the potato flesh.
The potato filling is then seasoned with any of a number of ingredients, but you'll usually find cheese, bacon, and lots of butter. The mixture is added back to the potato shells, then they're for a baked for a second time until golden brown on top.
This vegan version keeps that classic flavor profile while substituting dairy-free cheese and vegan bacon (while adding some cooked broccoli for extra greens) to keep them completely plant-based.
The best part is how the cheesy flavor intensifies and bakes into every bite. They're a fun alternative to traditional baked potatoes, and bring that comfort food vibe to dinner parties, the holiday season, or a nice weekend meal.
Why you’ll love this Vegan Twice-Baked Potato Recipe
- Makes a great side dish and can be paired with almost any main dish
- Doubles as a nice appetizer for special occasions
- Fluffy texture and deliciously cheesy flavor
- Comfy, cozy flavor that is especially nice during the cold months of the year
- Tastes like a vegan version of the most deluxe mashed potatoes ever
Vegan Twice Baked Potato Ingredients
You don't need a ton of ingredients for this recipe, but it does help to have a few vegan swaps, like plant-based bacon, butter, and cheese.
- Small Russet potatoes - It's best to use smaller potatoes since most people eat 1-2 in a sitting. Russets are naturally starchy potatoes, which makes them extra fluffy.
- Olive oil - Spray the potatoes with oil before baking for nice, crispy potato skins.
- Sprinkle of salt
- Fresh broccoli - This is an easy way to serve more broccoli while infusing it with tons of flavor.
- Vegan bacon bits - You don't need a lot, so I often like to make some for breakfast and then save the extras for this recipe. I like to use Lightlife Vegan Bacon, but tempeh bacon is a great option, too.
- Unsweetened coconut milk - For plenty of creaminess. You can use your favorite plant-based milk, but coconut milk is extra creamy.
- Vegan butter - This adds that classic butter flavor without the dairy.
- Vegan cheddar cheese & smoked gouda - The combination of classic cheddar and smoked gouda adds a LOT of flavor and balances the meaty flavor from the bacon. I used products from GoodPLANet Foods and love how the flavors work in this recipe. You can find them in these stores. Feel free to use whichever brand of vegan cheese works best for your needs.
Bonus tip: The potatoes will be very hot after the first bake (remember the game "hot potato?"). Let them cool slightly to keep from burning your hands.
How to Make Twice Baked Vegan Potatoes
While you bake the potatoes the first time, you can prep all the components for the filling, like cooking the broccoli, bacon, etc. Once the potatoes are cool enough to cut in half, you can throw together the filling, add it back in and bake. It seems like a lot of work, but it really ends up being pretty hands-off for the most part.
- Preheat the oven to 400.
- On a baking sheet, place washed russet potatoes, spray with oil and salt lightly. Bake for 45 minutes to 1 hour. They’re ready when you can pierce them with a fork.
- Meanwhile, boil 4 cups of water. Drop the broccoli florets in water for 2 minutes and remove. Rinse under cold water to halt cooking.
- In a small skillet, heat 1 tbsp olive oil and add chopped vegan bacon. Cook for 5 minutes until crispy.
- When potatoes are cooked, split them carefully down the middle without cutting them in half and open like a book. Let them cool until you can comfortably handle them without burning yourself.
- Carefully scoop cooked potato out of the skins and into a bowl. Leave a little potato on the skins so they do not fall apart too much. Leave the skins on the sheet pan until you have filling ready.
- To the bowl with cooked potato add vegan butter, coconut milk, and salt. Mash with a potato masher. Add crispy vegan bacon, broccoli and Smoked Gouda and Cheddar Shreds and mix well.
- With a spoon scoop mashed potato mixture into potato skin boats. Distribute evenly through the skins. Bake for 20 minutes and serve.
Storing Suggestions
Allow the potatoes to cool to room temperature, then transfer to an airtight container and refrigerate for 3-4 days. To reheat, microwave for about 50 seconds.
Tips for Making the Best Vegan Twice Baked Potatoes
- Choose the right potatoes. Although you can technically use Yukon gold or red potatoes, Russets are high in starch, which gives them that iconic mashed potato fluffiness. Make sure they aren't too big and scrub well to remove any dirt.
- Garnish. These twice baked potatoes don't need much, but it can be nice to top them with sliced chives or green onions for an extra pop of color.
- Play with add-ins. Similar to making mashed potatoes, there are lots of ways to adapt the potato filling to make it your own. Roasted garlic, fresh herbs, or nutritional yeast can all take the flavor in a slightly different direction and are easy ways to customize this dish to your liking.
FAQs
Technically, yes, but sweet potatoes cook faster and won't end up with quite the same fluffiness.
Not necessarily. Nutritional yeast is a great alternative that will add a cheesy flavor, but it won't add the same texture and definitely doesn't melt like cheese.
Yes! If you don't want to do all the prep on the same day, you can bake the potatoes the night before, let them cool, then prepare the filling and do the second bake the next day. Just be sure to keep them in the fridge overnight. Cold baked potatoes aren't quite as fluffy as fresh ones, but this is a nice way to simplify your prep before a big dinner or special occasion.
Other Delicious Vegan Potato Recipes
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Vegan Twice Baked Stuffed Potatoes
Ingredients
- 10 small russet potatoes
- 2 tsp olive oil
- Sprinkle of salt
- 2 cups broccoli florets chopped small and blanched for 2 minutes
- 4 oz vegan bacon chopped and cooked until crispy
- 1 cup unsweetened coconut milk
- 3 tbsp vegan butter
- 1 tsp salt
- 2 oz vegan cheddar shreds
- 2 oz vegan smoked gouda grated
Instructions
- Preheat the oven to 400.
- On a sheet pan place washed russet potatoes, spray with oil and salt lightly. Bake for 45 minutes to 1 hour. They’re ready when you can pierce them with a fork.
- Meanwhile, boil 4 cups of water. Drop the broccoli florets in water for 2 minutes and remove. Rinse under cold water to halt cooking.
- In a small skillet, heat 1 tbsp olive oil and add chopped vegan bacon. Cook for 5 minutes until crispy.
- When potatoes are cooked, split them carefully down the middle without cutting them in half and open like a book. Let them cool until you can comfortably handle them without burning yourself.
- Carefully scoop cooked potato out of the skins and into a bowl. Leave a little potato on the skins so they do not fall apart too much. Leave the skins on the sheet pan until you have filling ready.
- To the bowl with cooked potato add vegan butter, coconut milk, and salt. Mash with a potato masher. Add crispy vegan bacon, broccoli and Smoked Gouda and Cheddar Shreds and mix well.
- With a spoon scoop mashed potato mixture into potato skin boats. Distribute evenly through the skins. Bake for 20 minutes.
- Enjoy within 4 days. reheat in the microwave for 50 seconds.
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