Vegan Classic Twice-Baked Potatoes

Total time1 hr 55 min

Prep time20 min

Cook time1 hr 25 min

Crispy-skinned russet potatoes get roasted until a fork glides through with zero resistance, then hollowed out and whipped into a light, fluffy filling seasoned with garlic powder and cracked black pepper. Fresh chives add a bright, oniony finish, and the whole thing goes back into the oven so the filled shells turn golden and irresistibly craggy on top. It's the kind of comfort-food side that feels indulgent without any animal products getting in the way, making it an easy win for a vegan spread. Scoop the filling generously, mound it high in the shells, and let the second bake do the work of turning simple baked potatoes into something worth serving as the main event. This one holds up beautifully whether you're plating it for a weeknight dinner or setting it out on a holiday table, and it reheats well too. A great pick to add to your vegan recipe rotation whenever you want potatoes that feel a little more special.

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Ingredients

4 servings

2 large russet potatoes (about 10–12 oz each)
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ tsp kosher salt, plus more for seasoning

For the filling

3 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
⅓ cup sour cream
¼ cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
1 cup shredded cheddar cheese, divided
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.
3 strips bacon, cooked and crumbled
Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
2 tbsp fresh chives, thinly sliced
¼ tsp black pepper
¼ tsp garlic powder

For serving

2 tbsp sour cream, for topping (optional)
1 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Rub the potatoes all over with olive oil and sprinkle with the 1/2 tsp kosher salt. Place directly on the oven rack with a foil-lined baking sheet on the rack below to catch drips.
2
Bake the potatoes for 55–65 minutes, until the skins are crisp and a fork slides into the center with no resistance. Remove from the oven and let rest for 10 minutes, until cool enough to handle.

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