Vegan Twice Baked Potatoes

Name: Vegan Twice-Baked Potatoes
Prep time: 20 min
Cook time: 95 min
Ingredients: 4 medium russet potatoes; 4 teaspoons olive oil; 1/2 cup vegan sour cream; 1/3 cup oat milk; 2 tablespoons vegan butter; 1 teaspoon salt; 1 clove minced garlic (or 1/2 tsp garlic powder); 1 1/2 cups vegan cheese ((divided)); 3 tablespoons chives; 2 tablespoons vegan bacon bits

by Monica on Dec 22, 2022 (updated Sep 21, 2025) 0 comments

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Vegan cheesy vegan twice-baked potatoes are simply delicious! Take a perfectly baked potato, scoop out the middle, and mix it with vegan sour cream, butter, cheese, chives, and vegan bacon bits. Then, stuff it back into the skin and bake it again to golden-brown perfection. Seriously, what could be better?

Vegan twice baked potatoes on a baking tray topped with bacon bits, cheese, and chives.

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If you have never had a twice-baked potato, it’s essentially delicious, with cheesy mashed potatoes stuffed back inside baked potato skins and then baked again.

It takes one extra step to make twice-baked potatoes than simple baked potatoes, but I promise the extra effort is worth it!

Why make this recipe

These dairy-free, twice-baked potatoes are always a hit with guests, and they’re also gluten-free, so everyone can enjoy them.

Twice-baked potatoes make a great side dish and are easier to serve than baked potatoes, as all the work of adding toppings is already done and baked into the center. They’re great for holidays, dinner parties, and serving to kids. Plus, they just taste amazing!

Ingredients and substitutions

Potatoes – good-quality baking potatoes, such as russet potatoes or Yukon Gold, will have the best flavor. I prefer russets since their skin is thicker and holds together better for restuffing.
Vegan Butter – You can use any vegan margarine you like, but I prefer my homemade vegan butter because it has the best flavor.
Vegan Sour Cream – you can use any store-bought vegan sour cream or make your own using my tofu sour cream recipe.
Plant-Based Milk – any plain-flavored vegan milk, such as oat milk, soy milk, coconut milk, or almond milk, works well.
Vegan Cheese – I prefer vegan cheddar cheese in this recipe, but vegan mozzarella or vegan provolone are also suitable alternatives. You can also use my vegan cheese sauce or veggie cheese sauce as an alternative to shredded cheese. However, if you opt for this option, omit the milk to prevent the sauce from becoming too runny.
Vegan Bacon Bits – most store-bought bacon bits are surprisingly vegan unless they say “real bacon.” See my vegan bacon bits brand guide. Homemade vegan bacon bits are also incredibly easy to make with TVP or soy curls.
Garlic – you can use fresh, minced garlic, or substitute the butter with vegan garlic butter. You can also use garlic powder.
Salt and Black Pepper – for seasoning.
Chives – or other fresh herbs for flavor. You can substitute chives with green onions or parsley.

Helpful tools

A rimmed baking sheet works best for baking, allowing air to circulate around your potatoes, while the rim catches any drippings.
A potato masher – to mash up the filling. I don’t recommend using an electric mixer, as your filling could become over-mixed and sticky.

How to make vegan twice-baked potatoes

Step 1 – Preheat the oven to 400°F (204 °C). Wash 4 medium-sized baking potatoes and brush off any visible dirt. Pat them dry and place them on a baking sheet.

Step 2 – Poke a few holes in the potatoes with a fork, then drizzle 1 teaspoon of olive oil on each potato and rub them with your hands until they are well-coated.

Step 3 – Bake at 400°F for 60-75 minutes, until they can be easily pierced with a fork and give slightly when pressed, indicating that the middle is tender.

Four potatoes on a baking sheet with someone poking hole in them with a fork. — Poke some holes in the potatoes with a fork.

Baked potatoes with the centers scooped out on a baking sheet. — Poke some holes in the potatoes with a fork.

Step 4 – Remove the potatoes from the oven and let them cool for 5-10 minutes. Then, slice it in half lengthwise with a sharp knife. Scoop out the insides with a spoon, leaving about 1/4 inch of the potato skin attached as a shell that can support itself.

Step 5 – Place the potato flesh in a large bowl along with vegan butter, plant milk, sour cream, parsley, salt, and garlic. Use a potato masher to blend the mixture until it’s creamy.

Step 6 – Add chives, 1 cup of vegan cheese, and bacon bits, and stir to combine.

Potatoes, butter, sour cream, and vegan milk in a bowl being mashed. — Add butter, sour cream, milk, and spices.

Vegan cheese and chives added to the potato mixture. — Add butter, sour cream, milk, and spices.

Step 7 – Fill the potato skins with the potato mixture and sprinkle the tops with the remaining cheese. Reduce the oven temperature to 350°F (176 °C) and bake for 20 minutes, or until the tops are golden brown.

Vegan twice baked potatoes before they are baked.

Step 8 – Sprinkle with additional bacon bits and chives and serve hot.

Pro Tips

Be sure to leave some of the potato attached to the skin so it retains its structure and holds its shape.
The mashed potato mixture will be slightly wetter than regular mashed potatoes, but that is okay, as moisture will escape when you bake them for the second time.

Can I make these ahead of time?

Yes, this is a great dish to serve at holidays or dinner parties, as you can complete the first steps of the recipe ahead of time. Then, place the stuffed potatoes in the fridge for up to 3 days before baking and serving again. You will need to add an extra 5-10 minutes to the baking time to account for the dough being cold in the fridge.

Vegan twice baked potatoes after they have been baked a second time.

Why are my twice-baked potatoes gummy?

If you use an electric mixer or over-mash potatoes, they become sticky and gummy. Mash them just enough to make them smooth.

How to make them gluten-free

This twice-baked potato recipe is naturally gluten-free as long as you use a gluten-free vegan cheese. Some brands of vegan cheese contain gluten, so be sure to check the package.

Storage

Refrigerate: Vegan twice-baked potatoes will keep well in the refrigerator for 3 – 5 days in an airtight container.

Freeze: Twice-baked potatoes can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

How to reheat twice-baked potatoes

Reheating: Reheat individual potatoes in the microwave for about 3 minutes each or place them on a baking tray and bake at 350° F (176° C) for 15- 20 minutes until warm in the center.

If you like twice-baked potatoes, you’ll love my vegan deviled potatoes, too!