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Vegan Twice Baked Potatoes

Vegan twice baked potatoes have fluffy russet potato filling mashed with vegan butter, oat milk, sour cream, and nutritional yeast. Baked until hot throughout and lightly crisp around the edges, they make a satisfying plant-based side dish.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Cooling and resting time 15 minutes
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 4 russet potatoes large (about 10 ounces each)
  • 0.25 cup vegan butter
  • 0.25 cup unsweetened plain oat milk
  • 0.33 cup vegan sour cream
  • 0.25 cup nutritional yeast
  • 2 scallions thinly sliced
  • 0.5 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.25 tsp ground black pepper

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Preheat the oven to 400°F.
  2. Scrub and dry the potatoes.
  3. Pierce each potato several times with a fork.
  4. Set the potatoes on a rimmed baking sheet.
  5. Bake for 55 to 70 minutes, until a knife slides easily into the center.
  6. Let the potatoes cool for about 10 minutes.
  7. Halve the potatoes lengthwise and scoop the flesh into a large bowl, leaving about 1/4 inch of potato in each skin.
  8. Add the vegan butter, oat milk, vegan sour cream, nutritional yeast, scallions, garlic powder, kosher salt, and ground black pepper to the bowl.
  9. Mash until creamy.
  10. Spoon the filling back into the potato skins.
  11. Return the potatoes to the baking sheet.
  12. Bake for 15 to 20 minutes, until hot throughout and lightly crisp around the edges.
  13. Let the potatoes rest for 5 minutes before serving.

Notes

For the fluffiest filling, leave about 1/4 inch of potato in each skin as you scoop. Refrigerate leftovers for 3 to 4 days; freeze individually for up to 2 months, though the texture may soften slightly after thawing. Use unsweetened plain soy milk in place of oat milk if preferred.