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    Home / Side Dishes

    Vegan Twice Baked Potatoes

    Last updated: Oct 26, 2022 · Published: Oct 2, 2018 by Elizabeth Shah. This page may contain affiliate links.

    2819 shares
    Jump to Recipe
    close up of finished dish.

    This delicious, 'cheesy' Vegan Twice-Baked Potatoes recipe is so much healthier that traditional twice-baked potatoes! It's dairy-free, oil-free, gluten-free--without processed ingredients. 

    As a Wisconsin girl, I love me some cheesy potato recipes, like potatoes au gratin, beer cheese soup, or a hot creamy bowl of broccoli potato cheese soup.

    Vegan twice baked potatoes on a bed of collard green leaves.
    Jump to:
    • What I love about this healthy twice-baked potato recipe
    • Ingredients
    • Step-by-step instructions
    • Pro tips
    • Substitutions and variations
    • What to serve with twice-baked potatoes
    • FAQs
    • More whole food, plant-based side dishes
    • 📖 Recipe
    • 💬 Reviews

    What I love about this healthy twice-baked potato recipe

    I love that this vegan recipe is so much healthier than the classic, non-vegan version, which had LOADS of butter, cheese, sour cream and usually, bacon.

    (This is also a much healthier vegetarian twice-baked potato recipe, since it skips all of that high fat, not-so-healthy dairy.)

    And I love that even when you make a dairy free twice-baked potato without cheese and with no milk, they're still incredibly creamy and full of flavor.

    These lovely, golden stuffed potato jackets are also lower in fat, low calorie, and full of fiber from a blended cannellini bean mixture, which stands in as a vegan sour cream substitute.

    Plus, unlike a lot of other vegan cheesy baked potato recipes that use processed cheese made from oil--that frankly tastes like plastic, if you ask me--this recipe is completely homemade.

    Here, in this WFPBNO (whole food, plant-based, no oil) recipe, we skip all those unhealthy processed ingredients (and empty calories) that have little nutritional value.

    Read more about why we avoid oil in a whole food, plant-based diet.

    Ingredients

    • Russet baking potatoes - look for large, uniform, well-shaped potatoes.
    • Vegan cheese sauce - make your own (with cashews, lemon, nutritional yeast, garlic & onion powder) or use your favorite plant-based cheese sauce.
    • Cannellini beans - keep the calories/fat lower, and the fiber high
    • Plant milk
    • Garlic
    • Lemon
    • Green onion
    • Smoked paprika - mimics the smoky taste of bacon.
    Ingredients on a sheet pan.

    Step-by-step instructions

    Follow these photos and instructions to help make it great, every time. Please also see the full recipe card at the bottom of this page.

    Ingredients in a food processor.

    Step 1. First, bake your potatoes. Then, while the potatoes are baking, make the cannellini bean mixture.

    Cheese sauce in blender.

    Step 2. Make the cheese sauce.

    Baked potato halves on a sheet pan.

    Step 3. When the potatoes are fork tender, cut them in halves and allow them to cool.

    Scooped out potato skin shells.

    Step 4. Once the potatoes have cooled, carefully scoop the potato out of the shells. Leave some potato flesh to line the shells.

    Ricing potatoes into a metal mixing bowl.

    Step 5. Rice the scooped-out potato into a mixing bowl. (Or use a potato masher to mash.)

    Mixing ingredients in a metal bowl.

    Step 6. Fold the cannellini bean mixture and cheese sauce into the potatoes in the mixing bowl.

    Filled potato shells on a parchment paper lined sheet pan.

    Step 7. Spoon the filling into the shells, return to the oven, heat. Garnish with sliced scallions and serve.

    Pro tips

    Go for a crispy baked potato skin. After scrubbing the potatoes, I like to leave them moist, and sprinkle them with a small amount of course salt. Then, bake them directly on the oven rack. This helps keep the skins crisp while baking, which produces a firmer shell.

    Use caution when scooping the potatoes. It's best to wait until the potatoes are cooled. Then, carefully  scoop out those shells. The key is to leave enough potato next to the skin--about ⅛" to ¼"--so you don't pierce the skin and so that they maintain a firm bowl shape for stuffing.

    Use a potato ricer for the creamiest mashed potato filling. This isn't absolutely necessary--you can use a masher--but there's no substitute for the creamy mashed potato texture you can achieve with a ricer. Set it on the finest setting for the best result. Words can barely express how much I love my potato ricer. 🙂

    To reheat leftover baked potatoes. Storing leftovers in a tightly sealed container can help them stay moist. But if they dry out at all, I like add a little more cheese sauce to the top before reheating. Note: you only use ½ of the easy cheese sauce recipe I've included, so go ahead and make the whole recipe if you want some extra sauce on hand.

    For dry leftovers. If your leftovers get too dry, add a little more cheese sauce on top. Or, if you don't want the extra fat and calories, you can carefully remove the filling to a mixing bowl, add a tablespoon or more of plant milk, stir to combine, then refill the shells before heating. See full re-heating directions in the FAQs and recipe notes, below.

    close up of finished dish.

    Substitutions and variations

    Twice-baked sweet potatoes. Use sweet potatoes in place of the russet baking potatoes.

    Low fat / low calorie / nut free cheesy baked potatoes. Substitute chickpea cheese sauce for an ever lower fat, higher fiber potato.

    Twice-baked mashed potatoes. If you don't want to bother with scraping out potato skins, refilling and reheating, this recipe works well as a creamy, cheesy mashed potato dish. You could substitute Yukon gold potatoes or use the russets.

    Veggie-stuffed baked potatoes. Stir in some cooked broccoli or cauliflower florets, or some well drained cooked greens.

    Cannellini bean substitutes. Cannellini beans are among the creamiest, so what I used here. But you could substitute Northern beans, chickpeas, or cooked red lentils might also be a good option. Or, you could skip the beans and add an equivalent amount of puréed cauliflower--as long as it's thick and not too runny.

    What to serve with twice-baked potatoes

    This baked potato recipe works great as a vegan main dish or as a side dish. It's luscious enough to include in a holiday dinner recipe.

    Or make a big batch and freeze, to reheat as an easy weeknight dinner.

    I love these potatoes with a side of collard greens, made with my stovetop recipe or in the Instant pot.

    They're also amazing as a complement to smoky, BBQ recipes like this sweet & spicy eggplant, or barbecued mushroom sandwich. Add a nice side of tangy coleslaw or this broccoli salad, or some yummy baked beans, and you have a complete, and oh so yummy dinner.

    FAQs

    How to reheat twice-baked potatoes.

    In the oven. For best results, re-heat them in the oven at 350 degrees F for 20 minutes or until hot. I like to bring them to room temperature first to minimize the reheating time, which helps keep them from drying out. Dolloping a little extra cheese sauce on top also helps keep them moist.

    In the microwave. Cover with damp (not wet) paper towel and microwave on high 2-3 minutes. Add a little more cheese sauce if they've dried out.

    From frozen. For best results, thaw completely in the refrigerator before re-heating, then use one of the methods above. If heating without thawing, you'll need to cook at 350 degrees F for about 50 minutes to one hour. Again, I'd recommend adding a little more cheese sauce (in the last 15 minutes of cooking) to moisten.

    What goes with twice-baked potatoes?

    Sautéed dark leafy greens like collards, BBQ recipes and grilled recipes are all great complements for creamy, cheesy, twice-baked potatoes.

    Are potatoes healthy?

    For most people, potatoes are a healthy part of a plant-based diet, when eaten in moderation. But research shows that for people with diabetes or who are overweight, it may be better to avoid consuming this particular starchy vegetable.

    How to store/freeze this recipe.

    This recipe will last 3-4 days in the refrigerator when stored in an air tight container. To freeze, I like to place individual potatoes in an air tight container in the freezer.

    Once frozen, wrap them tightly individually in foil, plastic wrap or parchment paper, and place back in the freezer for up to 3 months. (I recommend using foil if you plan to re-heat without thawing first.)

    Happy, whole food plant-based cooking, y'all!

    -Elizabeth xo

    I LOVE hearing from you! Connect with me on Facebook, Instagram  or  Pinterest, or drop me a note in the comments.

    More whole food, plant-based side dishes

    • Balsamic Maple Glazed Brussels Sprouts (Oil Free)
    • Vegan Cheesy Potato Casserole
    • Vegan Sweet Potato Casserole
    • Roast Vegetable Salad with Farro

    📖 Recipe

    close up of finished dish.

    Vegan Twice-Baked Potatoes

    This delicious, 'cheesy' Vegan Twice-Baked Potatoes recipe is so much healthier that traditional twice-baked potatoes! It's dairy-free, oil-free, gluten-free--without processed ingredients. 
    5 from 7 votes
    Print SaveSaved! Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 1 hour 20 minutes
    Total Time: 1 hour 30 minutes
    Servings: 8
    Calories: 229kcal
    Author: Elizabeth Shah
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    Ingredients

    • 4 large baking potatoes such as Russets
    • 1 15 ounce can cannellini beans drained and rinsed (about 1 ¾ cups)
    • 4 cloves garlic peeled and smashed
    • 2 tablespoons fresh lemon juice about 1 lemon
    • ¾ cup plain, unsweetened non-dairy paint milk
    • 1 ½ cup Easiest Vegan Cheese Sauce about ½ recipe, or more for topping and/or reheating - see notes.
    • 2 green onions diced
    • ½ teaspoon smoked paprika plus more for garnish
    • Sea salt and freshly ground pepper to taste
    US Customary - Metric

    Instructions

    • Preheat the oven to 400 degrees F.
    • Scrub the potatoes clean. For a crispy, lightly salted skin, rub the potatoes with a small amount of water and course sea salt before baking. See notes.
    • Place the potatoes directly on the oven rack, and bake for 1 hour, or until tender. (Or if you prefer, on a parchment paper lined baking sheet.)
    • While the potatoes are baking, make the cheese sauce. (Use 1 ¼ cup of broth/water for the thinner version. Click here for recipe and instructions.)
    • In a food processor, combine the cannellini beans, garlic and lemon juice. Process until smooth and creamy.
    • In a large mixing bowl, add the cheese sauce, pureed cannellini beans, non-dairy milk, ½ teaspoon of smoked paprika. Stir to combine.
    • When the potatoes are finished, remove them from the oven, and lower the heat to 350 degrees F. (Test them by poking a fork along one side where you'll cut them in half. It will insert easily if the potatoes are done.) Allow them to cool for a few minutes so they're easier to handle.
    • Cut each potato in half lengthwise and carefully scoop out the potato flesh, leaving about ⅛" to ¼" of potato with the skin to make a shell. (See recipe notes for detailed tips). Set the potato shells aside on a baking sheet.
    • For perfectly smooth potatoes, I like to use a potato ricer. (Or, gently mash them in a medium mixing bow with a potato masher.) Add the riced/mashed potatoes and ½ of the green onions to the large mixing bowl with other ingredients. Stir well until everything is combined, but don't over mix. Add salt and freshly ground black pepper to taste.
    • Fill the potato shells with the mixture until heaping full. Spread the potatoes out evenly on a baking sheet, and bake at 350 degrees Fahrenheit until heated through, about 15 to 20 minutes.
    • Remove from the oven. Garnish with smoked paprika and the remaining diced green onion.

    Notes

    Make the skins crisp. After scrubbing the potatoes, I like to leave them moist, and sprinkle them with a small amount of course salt. This helps keep the skins crisp while baking, which produces a firmer shell. It's not 100% necessary if you're restricting your sodium, but will produce the best result. 
    To make the potato shells. Place one potato at a time on a cutting board and grasp with an oven mitt or clean kitchen towel if still very hot. With a sharp knife, cut each potato in half lengthwise. (You may need to poke the sharp end of your knife into the potato to get started. You want a nice, clean cut.) With a soup spoon, scoop out the insides of each potato half into a mixing bowl, being careful not to tear the shell. Leave a small layer of potato next to the skin for support (see photo).
    For extra cheesy potatoes. If you made the full Easiest Cheese Sauce recipe, you can spoon extra sauce on top of each potato before adding the smoked paprika and onions. Extra sauce is especially good when re-heating leftovers.
    For a nut free/lower fat cheese sauce. Substitute my chickpea cheese sauce.
    For a cheddar cheese flavor. Substitute or my vegan cheddar cheese sauce.
    To reheat leftovers.
    • In the oven. For best results, reheat them in the oven at 350 degrees F for 20 minutes or until hot. I like to bring them to room temperature first to minimize the reheating time, which helps keep them from drying out. Dolloping a little extra cheese sauce on top also helps keep them moist.
    • In the microwave. Cover with damp (not wet) paper towel and microwave on high 2-3 minutes. Add a little more cheese sauce if they've dried out.
    • From frozen. For best results, thaw completely in the refrigerator before re-heating, then use one of the methods above. If heating without thawing, you'll need to cook at 350 degrees F for about 50 minutes to one hour. Again, I'd recommend adding a little more cheese sauce (in the last 15 minutes of cooking) to moisten.

    Nutrition (approximate)

    Calories: 229kcal | Carbohydrates: 34g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Sodium: 243mg | Potassium: 605mg | Fiber: 4g | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 8.8mg | Calcium: 87mg | Iron: 3.5mg
    Tried this Recipe? Please share it!Mention @HealthyMidwesternGirl or tag #HealthyMidwesternGirl!

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    2819 shares

    Reader Interactions

    Comments

    1. Debbie

      March 07, 2021 at 5:54 pm

      5 stars
      I made these for dinner tonight and they were so delicious!! The cheese sauce alone was unbelievably good! Thank you for posting this amazing recipe. I will be making this again for sure!

      Reply
      • Elizabeth Shah

        March 09, 2021 at 11:21 am

        Thanks for your kind words, Debbie. Very happy to hear you like these so much!

        Reply
    2. Diane Dussler

      March 23, 2019 at 11:42 pm

      5 stars
      Tried it and really liked this one.

      Reply
      • elizabeth

        March 24, 2019 at 6:31 pm

        Hi Dianne, Thanks so much for sharing your comment about this recipe. I'm so glad you liked it--it's definitely one of the most popular recipes on the blog!

        Reply
    3. Emily

      October 04, 2018 at 7:50 am

      5 stars
      Looks delicious!!

      Reply
      • elizabeth

        October 04, 2018 at 10:05 am

        Thanks Emily! I'm so glad you think so 🙂 I'll be making these for my omnivore relatives for the holidays.

        Reply
      • Nancy

        October 10, 2018 at 8:52 am

        5 stars
        Hi there, This recipe looks yummy. I was wondering how many days in advance I can make this before serving?
        Thanks.

        Reply
        • elizabeth

          October 10, 2018 at 9:50 am

          Thanks, Nancy! I would say no more than a day or two as they tend to dry out, like mashed potatoes kept in the fridge. If making in advance, I'd recommend stuffing them but not heating them until you're ready to serve. Or, if possible, wait to stuff them and add a little moisture (plant milk or extra cheesy sauce) to the potato mixture before stuffing/heating, if needed. I did dollop some leftover 'Easy Cheezy Sauce' on my leftovers to moisten them up. I made the full batch of sauce, used half for the recipe, and half to top the potatoes later. Also, you can freeze them, but again, I would not cook them prior to freezing and I'd recommend thawing them before cooking so they don't dry out. Let me know how it goes!

          Reply

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    Hi, I'm Elizabeth Shah

    My husband calls me his "healthy Midwestern girl," because I LOVE TO EAT! Fortunately, I also love to cook. I'm so excited to share my 100% vegan, whole food, plant-based, no oil recipes with you! MORE...

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