(VEGAN VEGGIE TWICE BAKED POTATO SHOWN ABOVE)
When I was a kid, my mom made twice baked potatoes almost every time we grilled outside, which was often. Of course, back then, she made them with butter, sour cream, and bacon. Even though we don't use those ingredients anymore, the process of twice-baked potatoes is the same. The difference, however, is what twice-baked potatoes are twice-baked with. So, I decided to make two versions of a vegan twice baked potato recipe.
WHAT EXACTLY ARE VEGAN TWICE BAKED POTATOES?
How do you love your potatoes? Air Fried and Crispy, Scalloped Potatoes or maybe Vegan Mashed? Everyone in my family has a personal favorite potato recipe. But, what we all have in common is loving this vegan twice baked potato recipe.
French fries, known as my nemesis, are easily made healthy by baking fries or Air Frying. Vegan twice baked potatoes, however, take a little creativity to keep them healthy.
For instance, simply replacing dairy products with high-fat vegan replacements doesn't make twice baked potatoes healthy. Ironically, some vegan products, although plant-based, aren't any healthier than their dairy versions.
For that reason, I created two different vegans twice baked potato recipes which are healthy and delicious.
MAKING VEGAN TWICE BAKED POTATOES AHEAD FOR EASIER COOKING
The best part about these twice-baked potatoes, for instance, is that everything can be made the day before and stored in the refrigerator, so all you have to do is pop them in the oven when you’re ready.
And, you can also freeze vegan twice baked potatoes, but always remember to thaw completely before cooking for the best results.
For example, since vegan twice potatoes are baked twice, they must be baked the first time in the oven. How you cut the potatoes, however, is different than opening a regular baked potato.
Typically, potatoes are baked and sliced lengthwise and pushed open. Instead, I suggest using a paring knife and cutting a very shallow hole in the top of each potato, and just removing only the cut potato skin.
As a result, the potato flesh is easier to remove and keep the potato skin intact. Another suggestion is to leave about a ⅛ inch of potato flesh in and around the inside of the potato to make an oblong bowl.
Once the potatoes are cool to the touch, remove the flesh and place in a large bowl. Then, using an electric mixer, follow the directions to mix the filling and then add other toppings before baking a second time.
MAKING VEGAN TWICE BAKED POTATOES
THE BASICS FOR BAKING VEGAN TWICE BAKED POTATOES: ROUND 1
- Preheat oven to 400 degrees.
- Wash and scrub each potato removing any debris (the skin remains on the potato to eat, so make sure you scrub well)
- Pierce each potato several times with the top of a knife.
- Place pierced potatoes on the center rack of the oven.
- Bake potatoes for 1 hour
- Remove potatoes from oven and allow to cool to the touch
- Using a paring knife, carefully cut a shallow hole from the top of each potato, around the entire parameter of the potatoes.
- Remove only the skin from the cut hole.
- With a spoon, remove the potato flesh from the inside of the potato ⅛ inch around the entire shell.
VEGGIE FILLING FOR VEGAN TWICE BAKED POTATO RECIPE
Since I love twice baked potatoes, and everyone in my house loves different fillings, I make a variety of vegan twice baked potato options. The first one, for instance, is a veggie filling vegan twice baked potato recipe.
WHAT INGREDIENTS ARE NEEDS FOR VEGGIE FILLING?
For this particular filling, I used fresh herbs and vegetables, plant-based milk, a flaxseed egg, and some seasonings. The flax seed egg, combined with the warm flesh of the potato and the plant-milk, creates a creamy mashed potato base. Then, I simply add the fresh chopped vegetables, herbs and seasonings, and restuff each potato.
- 2 large baking potatoes, flesh removed
- 1 flax egg
- ¼ cup unsweetened, unflavored almond milk (or plant milk of choice)
- ½ small red onion, diced
- ½ red bell pepper, diced
- 1 jalapeno, deseeded and deveined, diced
- 3 Tablespoons dill, chopped
- 4 Tablespoons parsley, chopped
- 2 teaspoons garlic powder
- Salt and pepper to taste
One important tip to note is to always use unsweetened, unflavored plant milk when cooking. Once, my son attempted to make Cashew Miso Mac and Cheese and accidentally used vanilla flavored almond milk. Needless to say, the entire meal was a disaster.
WHAT IS A FLAX EGG?
A flax egg is a vegan egg substitute, that is made up of ground flax seeds and water. Since, flax eggs are 100% natural, vegan, gluten-free, it the perfect egg substitute. Even though eggs are not typically used in "mashed potatoes," a flax egg, mixed with the potato and milk makes a great binder. Instead of using butter or oil, the flax egg supplies the creaminess.
- 1 Tablespoon flax meal
- 2 Tablespoons water
To make a flax egg, it's simple; just combine the flax meal and water and allow to sit for a few minutes before adding to the vegan twice baked potato mixture.
As soon as the potato flesh, flax egg, and plant milk are mixed together with an electric mixer, simply add the raw veggies, herbs, and spices. Next, restuff the veggie filling into the shelled potato boats.
At this point, you can either cover the potatoes and place them in the refrigerator until you are ready to bake them a second time. Or, place them in a 350-degree oven for 30 minutes.
(VEGGIE CHEESE, MUSHROOM, AND ONION VEGAN TWICE BAKED POTATO RECIPE)
Another one of my family's favorite vegan twice baked potato recipes is my veggie cheese and mushroom vegan twice baked potato recipe. Even though this may sound odd, I use my potato and carrot Nacho Cheese Sauce and part of the filling for the twice-baked potato.
In fact, ½ cup of Nacho Cheese Sauce mixed in with the potato flesh makes a creamy and savory mixture. Then, I add sauteed garlic, mushrooms, and onions, and restuff the potatoes. Personally, this is my favorite twice baked potato filling because I love my Nacho Cheese Sauce!
When I make Nacho Cheese Sauce, I always make a full batch with a plan of making a variety of cheesy dishes throughout the week:
- Crunchwrap Supreme Recipe
- Healthy Mac and Cheese
- Tater Tot Nachos
- Oil-Free Smokey Scalloped Potatoes
- Skinny Chili Cheese Dip
- Skinny Cauliflower Nachos
- Vegan Chili Mac
- 2 large baking potatoes, flesh removed
- 1 cup Skinny Nacho Cheese Sauce
- 2 cloves garlic
- ½ white onion, diced
- 8 ounces sliced mushrooms
- Salt and pepper to taste
Again, this version of vegan twice potatoes can be made ahead of time and baked when chosen. Furthermore, the baking directions are exactly the same for both versions of the vegan twice-baked potatoes recipe.
FAQs
OTHER POSSIBLE INGREDIENT IDEAS FOR VEGAN TWICE BAKED POTATOES
Additionally, there are several possible combinations of ingredients I love to stuff inside vegan twice baked potatoes. Some of those ideas include:
- Vegan Coconut Bacon
- Vegan Parmesan Cheese
- Skinny Girl Vegan Sour Cream
- Skinny Chili Cheese Dip
- Black beans, Nacho Cheese Sauce, Skinny Pico de Gallo, or salsa and cilantro
📖 Recipe
Vegan Twice Baked Potatoes
Ingredients
Veggie Filling Vegan Twice Baked Potato Filling
- 2 large baking potatoes pierced and baked
- 1 flax egg
- ¼ cup unsweetened unflavored almond milk or plant-milk of choice
- ½ red onion diced
- ½ red bell pepper diced
- 1 jalapeño pepper deseeded, deveined and diced
- 4 Tablespoons fresh parsley chopped
- 3 Tablespoons fresh dill chopped
- 2 teaspoons garlic powder
- Salt and pepper to taste
Veggie Cheese, Mushroom and Onion Twice Baked Potato Filling
- 2 large baking potatoes washed, pierced and baked
- 1 cup Skinny Nacho Cheese Sauce
- 2 cloves garlic minced
- ½ white onion diced
- 8 ounces sliced mushrooms
- Salt and pepper to taste
Instructions
BAKING POTATOES/PREPARING POTATOES
- Preheat the oven to 400 degrees.
- Scrub and wash each potato and pierce each potato several times with the tip of a sharp knife.
- Place potatoes on the center rack of the oven and bake for 1 hour.
- Remove potatoes from the oven and allow to cool to touch safely.
- Using a paring knife, carefully cut a shallow circle around the entire top of the potato, creating a shallow hole.
- Remove only the thin skin from the circle cut.
- Using a spoon, carefully remove the flesh from each potato, leaving ⅛ inch inside the circumference of each potato.
- Place all potato flesh into a bowl.
CHOOSE YOUR FILLING OPTION:VEGGIE FILLING:
- Make the flax egg by placing 1 Tablespoon of flax meal and 2 Tablespoons of water in a small bowl, stir and allow to sit while preparing the other ingredients,
- Chop all the vegetables and herbs.
- Add flax egg and plant milk to the bowl with the potato flesh.
- Using an electric mixer, mix until creamy.
- Add diced vegetables, herbs, and spices.
- Restuff the potato skins with the veggie filling.
- Place stuffed potatoes into a baking pan to bake again.
VEGGIE CHEESE, MUSHROOM AND ONION FILLING
- Add 1 cup nacho cheese sauce to the potato flesh in the bowl. To the potato flesh in the bowl.
- Using an electric mixer, blend the cheese sauce into the potato flesh until creamy.
- In a saute pan, saute garlic and onions until translucent.
- Add sliced mushrooms and saute until browned. Add a little vegetable broth to prevent sticking (water will also work)
- Add sauteed garlic, onions, and mushrooms to the cheese and potato mixture.
- Stir together and restuff the potato skins.
- Herbs and spices.
- Place stuffed potatoes into a baking pan to bake again.
BAKING TWICE
- Preheat the oven to 350 degrees
- Cook for 30 minutes until heated through.
- Remove from the oven.
- Serve
Notes
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
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