Vegan Twice Baked Potatoes

This healthier version of vegan twice baked potatoes is a great comforting yet light meal for detoxing after the holidays. It was shared with us by Laura Theodore, and is from her new “everyday” cookbook, Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites.

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.

Vegan Twice Baked Potatoes

 

Print

Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

 

Recipe and image from Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites by Laura Theodore. Reprinted with permissions by the publisher, BenBella Books.

Author: Laura Theodore

Serves: 6 servings

Ingredients

• 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

Instructions

1. Preheat your oven to 375ºF and line a small, rimmed baking pan with unbleached parchment paper.
2. 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.
3. 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.
4. Put the potato mixture in a medium bowl. Gently stir in the onion and pepper.
5. 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.
6. Sprinkle the tops of each potato with paprika, Italian seasoning, salt, and pepper to taste.
7. 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.

Notes

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.

3.2.2646