Laura says, “Both my grandma and my mom often made twice-baked potatoes, and I just loved them! Because it was one of my favorite dishes as a child, I set out to create an equally delectable spud, stuffed with a smooth and savory filling that is reminiscent of childhood culinary bliss!”
Unlike the indulgent ingredients used in traditional recipes, such as excessive amounts of cheese and sour cream, Laura uses white beans to create a rich, low fat and high protein base for her vegan twice baked potatoes.
Special Diet Notes & Options: Vegan Twice Baked Potatoes
This recipe for twice baked potatoes is naturally dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, tree nut-free, vegan, and vegetarian. Just use caution when selection your milk alternative of choice.
3 very large russet potatoes, scrubbed, baked, and cooled (see note)
1 cup cooked white beans (drained and rinsed if canned)
¼ cup unsweetened dairy-free milk alternative, plus more as needed
⅛ teaspoon garlic powder
⅛ teaspoon sea salt or Himalayan pink salt, plus more as needed
2 tablespoons minced onion
2 tablespoons diced sweet red pepper
¼ teaspoon paprika
¼ teaspoon Italian seasoning
Freshly ground pepper, to taste
Preheat your oven to 375ºF and line a small, rimmed baking pan with unbleached parchment paper.
Slice each potato in half lengthwise. Carefully scoop out the pulp, using a teaspoon or grapefruit spoon, leaving about ¼-inch of the potato skin and pulp intact.
Put the potato pulp, white beans, milk alternative, garlic powder, and ⅛ teaspoon salt in a blender or food processor and process until smooth. If the mixture is still lumpy, add more milk alternative, 1 tablespoon at a time, to achieve a smooth consistency.
Put the potato mixture in a medium bowl. Gently stir in the onion and pepper.
Using a large spoon or piping bag, spoon or pipe one-sixth of the potato mixture into each potato skin. Place the potatoes on the prepared baking pan.
Sprinkle the tops of each potato with paprika, Italian seasoning, salt, and pepper to taste.
Tent the baking pan with foil and bake for 40 minutes. Uncover and bake for 15 to 20 minutes or until the tops are crispy and slightly golden. Cool for 5 to 7 minutes before servings.
Chef’s Note: The russet potatoes may be baked up to 24 hours in advance of preparing this recipe. After they have cooled, wrap them tightly in foil and store them in the refrigerator until use.
Ingredients, processes and products are subject to change by the manufacturer at any time. All products should be considered at risk for cross-contamination with milk and other allergens. Always contact the manufacturer prior to consumption. See Disclaimer