Vegan cheesy vegan twice-baked potatoes are simply delicious! Take a perfect 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 skins 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 basically delicious cheesy mashed potatoes, stuffed back inside of baked potato skins and 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, plus they are gluten-free so everyone can enjoy them.

Twice-baked potatoes make a great side dish and are easier to serve than baked potatoes since all the work of adding the 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 like 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 that you like, but I like my homemade vegan butter because it simply 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 like oat milk, soy milk, coconut milk, or almond milk works well.
  • Vegan Cheese – I like vegan cheddar cheese in this recipe, but vegan mozzarella or vegan provolone is also good. You can also use my vegan cheese sauce or veggie cheese sauce instead of shredded cheese, but if you do this omit the milk so it doesn’t get 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 swap the butter for vegan garlic butter. You can also use garlic powder.
  • Salt and Black Pepper – for seasoning.
  • Chives – or other fresh herbs for flavor. You can swap out chives for green onions or parsley.

Helpful tools

  • A rimmed baking sheet works best for baking so that the air gets all around your potatoes, yet the rim will catch any drippings.
  • A potato masher – to mash up the filling. I don’t recommend using an electric mixer, because your filling could get over-mixed and become 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 and 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 easily be pierced with a fork and give a little when pressed showing that the middle is tender.

Step 4 – Remove from the oven and allow cooling for about 5-10 minutes then slice them in half lengthwise with a sharp knife. Scoop out the insides with a spoon leaving about 1/4 inch attached to the potato skin 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.

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 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 still has the structure to hold its shape.
  • The mashed potato mixture will be slightly wetter than regular mashed potatoes, but that is okay since moisture will escape when you bake them for the 2nd time.

Can I make these ahead of time?

Yes, this is a great dish to serve for holidays or dinner parties since you can do the first steps of the recipe ahead of time, then place the stuffed potatoes in the fridge for up to 3 days before baking again and serving. You will need to add an extra 5-10 minutes to the bake time to account for them 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!

Vegan twice baked potatoes with bacon bit and chives on top.

More vegan sides

Vegan twice-baked potato recipe

Vegan twice baked potatoes stuffed with cheesy vegan mashed potatoes and toped with bacon bits and chives.
Diet
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5 from 1 rating

Vegan Twice-Baked Potatoes

Creamy, buttery, cheesy vegan mashed potatoes baked inside a potato skin.

Ingredients

  • 4 medium russet potatoes
  • 4 teaspoons olive oil

Filling

Equipment

Instructions
 

  • 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.
  • Poke a few holes in the potatoes with a fork and then drizzle 1 teaspoon of olive oil on each potato and rub them with your hands until they are well coated.
  • Bake at 400° F for 60-75 minutes until they can easily be pierced with a fork and give a little when pressed showing that the middle is tender.
  • Remove from the oven and allow cooling for about 5-10 minutes then slice them in half lengthwise with a sharp knife. Scoop out the insides with a spoon leaving about 1/4 inch attached to the potato skin as a shell that can support itself.
  • Place the potato flesh in a large bowl along with vegan butter, plant milk, sour cream, salt, and garlic. Use a potato masher to blend the mixture until it's creamy.
  • Add chives (or green onions), 1 cup of vegan cheese, and bacon bits and stir to combine.
  • 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 until the tops are golden brown.
  • Sprinkle with additional bacon bits and chives and serve hot.

Notes

  • Be sure to leave some of the potato attached to the skin so it still has the structure to hold its shape.
  • The mashed potato mixture will be slightly wetter than regular mashed potatoes, but that is okay since moisture will escape when you bake them for the 2nd time.
Serving: 1potato half, Calories: 244kcal, Carbohydrates: 30g, Protein: 4g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Sodium: 635mg, Potassium: 457mg, Fiber: 2g, Sugar: 2g, Vitamin A: 204IU, Vitamin C: 7mg, Calcium: 47mg, Iron: 1mg
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