Vegan Twice Baked Potatoes –
A simple and savory, crowd-pleasing comfort food classic! Easy to make and knocks the socks off plain baked potatoes any day!
These creamy and cheesy vegan twice baked potatoes are delicious as a main dish with a simple salad.
They also make an impressive side dish for everything from holiday dinners to family barbecues.
What are twice baked potatoes?
Exactly what they sound like – potatoes that have been baked two times.
The first trip into the oven is to bake the potatoes whole.
After that, the cooked insides of the potatoes are scooped out and used to make the filling.
The baked potato skins are then stuffed with the filling and go back into the oven.
So, there you go.
It’s a baked potato stuffed with mashed potatoes.
Why you will love this recipe:
- potatoes on potatoes
- easy to make
- creamy
- cheesy
- fluffy
- budget-friendly
- kid-friendly
- dairy-free
- vegan
Ingredients for Vegan Twice Baked Potatoes:
- Russett potatoes
- olive oil
- broccoli florets
- vegan butter
- scallions
- flat-leaf parsley
- vegan cheddar cheese
- sea salt
- ground black pepper
How to make Vegan Twice Baked Potatoes:
Bake the potatoes:
Preheat oven to 385 degrees F.
Using a fork, prick each potato several times then lightly coat with olive oil.
Bake potatoes for about 1 hour, or until tender. The time will vary depending on the size of your potatoes.
While the potatoes are baking: Into a medium-size skillet over medium-high heat, add the chopped broccoli and 3 tablespoons of water. Sauté 3 minutes, until broccoli is crisp-tender. Drain and set aside.
Remove potatoes from the oven. Leave the oven on.
Once the potatoes are cool enough to handle, slice off just the very tops of each potato length-wise.
Scoop out insides, leaving a small rim of potato intact so that the skin retains its shape.
For the filling:
Into a medium mixing bowl, add the scooped out potato and butter. Mash together until butter is melted and the potatoes reach your desired consistency.
Fold in the broccoli, scallions, parsley, cheddar cheese, salt, and black pepper. Adjust seasoning to taste.
Spoon mixture back into the potato skins.
Bake the potatoes again:
Return stuffed potatoes to the oven. Bake 15 minutes.
Serve hot.
Cheers!
More potato recipes:
Twice Baked Potatoes
Equipment
Ingredients
- 4 large Russet potatoes
- 1 tablespoon olive oil
- 1 cup broccoli florets finely chopped
- 1/4 cup butter
- 2 tablespoons scallions chopped
- 1 tablespoon Italian flat-leaf parsley chopped
- 1 cup cheddar cheese shredded
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat the oven to 385°F. Prick each potato several times with a fork, then lightly coat them with olive oil. Arrange the potatoes on a baking tray. Bake in the preheated oven for 1 hour, or until the potatoes are fork tender. (The exact bake time may vary depending on the size of your potatoes.) Remove the potatoes and leave the oven on.
- While the potatoes are baking, heat a medium skillet over medium-high heat. Add the finely chopped broccoli florets along with 3 tablespoons of water and sauté for about 3 minutes until the broccoli is crisp-tender. Once done, drain the broccoli and set it aside.
- When the hot potatoes are cool enough to handle, use a sharp knife to slice off just the very top of each potato lengthwise. Carefully scoop out the potato flesh, leaving a thin rim to keep the skins intact, and transfer to a large mixing bowl. Add the butter, and use a potato masher to mash until smooth or to your desired consistency. Next, add the sautéed broccoli, scallions, Italian flat-leaf parsley, cheddar cheese, salt, and black pepper. Stir to combine and adjust the seasoning to taste.
- Spoon the prepared filling back into the hollowed potato skins. Return the filled potatoes to the oven and bake for an additional 15 minutes. Serve hot.
Nutrition
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