Vegan Twice-Baked Potatoes
Twice-baked potatoes have always been the ultimate comfort food, but the classic version relies heavily on sour cream, butter, and shredded cheese — none of which have a place in a plant-based kitchen. This version solves that beautifully. Nutritional yeast brings that savory, almost cheesy depth to the filling, while vegan butter and warmed plant-based milk make it genuinely creamy and smooth. A hit of smoked paprika and garlic powder means every bite has real flavor, not just a pale imitation of the original. The potatoes go through two rounds in a 400°F oven — first to bake through until fork-tender, then again once stuffed so the tops turn lightly golden and irresistible. Each potato half is generously mounded with filling, finished with fresh chives if you like a little brightness, and served hot straight from the oven. With four servings from just two large russets, this is an easy weeknight side or a satisfying main that nobody at the table will feel shortchanged by.
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Learn more →Ingredients
4 servings
- 2 large russet potatoes (about 10–12 oz each), scrubbed
- 1 tbsp olive oil
- ½ tsp salt, plus more to taste
- 2 tbsp vegan butter
- ⅓ cup plant-based milk, warmed
- 3 tbsp nutritional yeast
- ½ tsp garlic powder
- ¼ tsp black pepper
- ¼ tsp smoked paprika
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the scrubbed potatoes on a baking sheet, rub each all over with the olive oil, and sprinkle with the salt.
- 2
Bake the potatoes for 50–60 minutes, until a fork slides into the center with no resistance and the skins are firm and dry.
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