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Plant-Based Twice Baked Potatoes

Satisfy your comfort food cravings with these vegan twice baked potatoes!


  • Preheat the oven to 170C, prick the potatoes with a fork, place on a baking tray and place in the oven for an hour, removing 30 minutes in to flip.

  • Place the 350ml of plant milk into a blender with the coconut oil, nutritional yeast, onion powder, garlic powder, fine sea salt, potato starch and butter and blend until smooth.

  • Add the mixture to a saucepan over a medium to low heat whisking constantly. Cook until thick then remove from the heat.

  • Once the potatoes have baked for an hour, remove from the oven and leave to cool for 10 minutes, slice the potatoes open and scoop out some of the filling.

  • Combine the scooped out potato with the cheesy mixture and 3 tablespoons of plant milk then divide the mixture between the baked potatoes, packing the filling on top. Sprinkle salt and pepper on top a long with vegan bacon (optional) and return to the oven for a further 20 minutes. Remove from the oven once bubbly on top and golden brown. Sprinkle with salt and chopped parsley to serve.

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