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    You are at:Home»Dairy-Free Recipes»Appetizers»Vegan Twice Baked Potatoes

    Vegan Twice Baked Potatoes

    4
    By Alisa Fleming on December 26, 2013 Appetizers, Dairy-Free Recipes, Entrees

    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.

    Vegan Twice Baked Potatoes Recipe

    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
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    4 Comments

    1. mike on August 30, 2015 10:52 am

      Don’t wrap potatoes in foil. For some reason it can more easily develop botulism. Awesome recipe.

      Reply
      • Alisa Fleming on September 17, 2015 9:11 am

        Thanks for sharing this Mike.

        Reply
    2. Shirley @ gfe & All Gluten-Free Desserts on December 28, 2013 8:14 am

      Dairy-free twiced bakeds?!!! I’m in! These look fantastic! 🙂

      Shirley

      Reply
    3. Rob on December 26, 2013 6:39 am

      We love Laura’s recipe’s, can hardly wait to try this one.

      Reply

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