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Vegan Twice Baked Potato Recipe
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5 from 1 vote

Vegan Twice Baked Potatoes

Vegan twice-baked potatoes are a healthy version of a family favorite. Choose your filling and enjoy the savory and creaminess of a healthy filled baked potato baked twice!
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Side Dish
Cuisine: American
Diet: Vegan
Servings: 4 servings
Calories: 337kcal


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



  • 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.


  • 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.


  • 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.


  • Preheat the oven to 350 degrees
  • Cook for 30 minutes until heated through.
  • Remove from the oven.
  • Serve


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. 


Calories: 337kcal | Carbohydrates: 51g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Cholesterol: 5mg | Sodium: 526mg | Potassium: 1217mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1183IU | Vitamin C: 45mg | Calcium: 115mg | Iron: 3mg