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A vegan twice baked potato sits on a plate. It has vegan bacon, sour cream and cheese on top.
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Vegan Twice-Baked Potatoes

Enjoy these vegan twice-baked potatoes as a main dish or a delicious side. You'll love the cheesy flavors and toppings added to make the perfect potato dish!
Course Main Course
Cuisine American
Diet Vegan
Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Resting Time 5 minutes
Total Time 1 hour 40 minutes
Servings 8 servings
Calories 301kcal
Author Marly McMillen

Equipment

Ingredients

For the Russet Potatoes:

  • 4 large russet potatoes
  • 1 teaspoon olive oil

For the Cheesy Sweet Potato Filling:

  • 1 small sweet potato
  • ½ cup vegan sour cream
  • 3 tablespoons vegan butter
  • ¼ cup tempeh bacon (see note)
  • ¼ cup chopped fresh chives (optional)
  • ½ cup plant-based milk (plain, not vanila flavored)
  • ½ teaspoon salt
  • ¾ cup vegan cheddar shreds
  • salt and pepper to taste
Cups - Metric

Instructions

Prepare the Potatoes:

  • Wash and dry russeet potatoes, then prick each with a fork several times (around 6 - 10 pricks per potato). Rub potatoes with olive oil, using your fingers to work the oil around all of the potatoes.
    Four potatoes have been picked with a fork, covered with oil, and seasoned with salt and pepper. They are sitting on a cutting board.
  • Oven-Baked Potatoes: Preheat oven to 425°F/218°C. Place a baking sheet int the oven. Place prepared potatoes on the oven rack directly above the baking sheet and bake for 45–60 minutes, until the potatoes are fork-tender. Use oven mitts to remove the hot potatoes. They will need to cool for several minutes before they are cool enough to touch.
  • Microwave Baked Potatoes: Place prepared potatoes in a microwave and use either the baked potato setting on your microwave or cook for 6 to 8 minutes. Use tongs to turn potatoes and cook for 2 to 3 additional minutes. Use a fork to see if the center is tender enough. If not, cook in 1 to 2-minute increments until done. Leave potatoes in the microwave to cool or

Prepare the Sweet Potato

  • Prick the sweet potato with a fork several times. Place it in the microwave and cook for 2 to 3 minutes. Test it with the fork, it should be tender. Use oven mitts to remove it from the microwave. Let it sit until cool enough to handle. Then cut it in half and use a melon baller to scoop out the insides.

Stuff the Russet Potatoes

  • Once the baked russet potatoes have cooled to the touch, slice them in half lengthwise. Use a melon baller to scoop out the potato flesh.
    A hand is using a melon baller to scoop the insides of a baked potato that has been cut in half.
  • Be sure to leave a 1/8" shell of potato flesh around the skins to hold the potato boats together.
    Four baked potatoes have had the centers scooped out. They're sitting on a cutting board next to a melon baller that was used to scoop the potatoes.

Prepare the Cheesy Filling

  • In a medium bowl combine the scooped sweet potato and russet potato flesh, vegan sour cream, vegan butter, and garlic powder. Use a fork or a potato masher to press the ingredients together. Add salt and pepper to taste. Add soy milk, one tablespoon at a time, until you get a creamy texture. Stir in chives, veggie bacon (reserving some for the topping), and about ½ cup cheddar shreds.
  • Use a spoon to fill each of the potato boats with the creamy potato filling. Top each potato with equal amounts of the remaining cheddar shreds.
    A hand holds a spoon and is placing cheesy mashed potato filling into a scooped out baked potato. Another potato sits behind it.
  • Return the potatoes to the oven and bake for 15 to 20 minutes, until the cheese has melted.
  • Serve warm with additional vegan sour cream, veggie bacon, and any other favorite toppings.

Notes

You can use vegan bacon of your choice or use tempeh bacon recipe from this site.

Nutrition

Calories: 301kcal | Carbohydrates: 45g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 489mg | Potassium: 852mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2618IU | Vitamin C: 13mg | Calcium: 60mg | Iron: 2mg
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