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These Vegan Twice Baked Potatoes are creamy, cheesy, smoky, and stuffed in chewy potato skins for the ultimate comforting party appetizer, side dish, or next-level meal prep. Make them on the grill or in the oven until crispy and delicious. All you need is 4 simple ingredients and your favorite baked potato toppings!
If you love our Vegan Stuffed Baked Potatoes or these 30-Minute Broccoli Cheddar Stuffed Potatoes, you’re going to LOVE these Vegan Twice Baked Potatoes. They’re filled with creamy mashed potatoes and finished with vegan cheese, vegan bacon bits, sour cream, and chopped green onion. If you’re not convinced yet, these potatoes will convince you vegans can grill up bomb food just like everyone else.
Ingredients You’ll Need
- Russet potatoes: The best potatoes to use when making twice-baked potatoes are whole russet potatoes. They’re typically larger potatoes, meaning they’re easier to handle and scoop the filling out without ripping the crispy skin. They also have a higher starch content and thicker potato skin compared to other potatoes. If you’re looking for recipes using Yukon gold potatoes, we highly recommend our Vegan Mashed Potatoes, Smashed Potatoes, or these Crispy Oil-Free Noochy Potatoes.
- Vegan cream cheese: Our favorite to use is our Homemade Vegan Cream Cheese recipe or Kite Hill’s chive cream cheese or plain cream cheese. Feel free to opt for your favorite vegan cream cheese brand.
- Almond milk: We typically use our Homemade Almond Milk but any plant-based milk will do. Just make sure it is unsweetened or the flavor of the potato filling will be oddly sweet.
- Dill: Adding fresh dill to our potato dishes is one of our favorite ways to take the flavor to the next level. If you don’t enjoy the flavor of freshly chopped dill, feel free to omit it or swap it for another fresh herb you enjoy.
Optional Potato Toppings
- Vegan bacon: Opt for your favorite vegan bacon or vegan bacon bits. Tofu Bacon, Shiitake Mushroom Bacon, Vegan Eggplant Bacon and Tempeh Bacon will all be delicious here.
- Vegan cheese: Our go-to is store-bought vegan cheddar cheese shreds because they’re quick and convenient, but feel free to use a homemade vegan cheese sauce, vegan parmesan cheese, or even plain nutritional yeast, if desired.
- Green onions or chives: Freshly chopped green onions and chives add a mild onion flavor and a fresh bite. Sprinkle on as much or as little as you’d like.
- Vegan sour cream: A dollop or drizzle of sour cream is the perfect, creamy finishing touch. We use Follow Your Heart Dairy-Free Sour Cream and like to add it to a squeeze bottle with a tiny bit of water to help get it to a drizzle-able consistency.
- Vegan butter: As is, the potato filling is very creamy thanks to the vegan cream cheese and plant milk, but if you want your potatoes ultra creamy, add a bit of your favorite dairy-free butter.
- Hot sauce: For a spicy kick, add a drizzle of your favorite hot sauce to taste.
- Fresh herbs: If dill isn’t your jam, try sprinkling the top of the potatoes with freshly chopped parsley or cilantro instead.
Equipment Needed
- Sharp knife
- Microwave (if desired)
- Oven or grill (we used a charcoal-fueled Primo Ceramic Grill)
- Aluminum foil (if needed)
- Spoon
- Fork or potato masher
How to Make Vegan Twice-Baked Potatoes
Prepare the Potatoes
- Wash the potatoes. Scrub each potato, then prick 4-5 times with a sharp knife or fork to allow steam to escape when cooking.
- Cook the potatoes.
- Microwave: The fastest way to do this is using the microwave. Place the potatoes on a large microwave-safe plate and microwave for 8 minutes, flipping halfway through.
- Oven: Wrap the potatoes in aluminum foil and place them on the middle or top oven rack. Cook for 1 hour and 15 minutes or until the potatoes are cooked.
- Grill: Wrap the potatoes in aluminum foil and place them on the grill rack with the lid closed. Grill for 1 hour and 15 minutes or until the potatoes are cooked.
- Cool the potatoes slightly. Once the potatoes are cooked through, carefully unwrap them as needed and allow the potatoes to cool slightly, just until they’re easy enough to handle.
- Scoop out the insides. Using a sharp knife, slice the potatoes in half lengthwise. Scoop out the insides of the potato and add the potato flesh to a large bowl. Be sure to leave about a 1/3″ wall in the potato to give it a solid base and ensure the sides of the potato don’t rip.
- Make the potato filling. To the bowl with the potato flesh, add the vegan cream cheese, plant milk, and fresh dill. Mix with a fork or potato masher until smooth and season with salt and pepper to taste.
- Spoon the potato filling into the potato skins. Once evenly divided between the potatoes, top each potato with tempeh bacon and vegan cheese shreds as desired.
Grill Method
Place the vegan twice-baked potatoes directly on the grill grates for a second bake and close the lid. Cook the potatoes for 20-25 minutes until the cheese has melted and the potato skin has browned on the bottom. Check the potatoes halfway through the cooking time to ensure they aren’t burning. If necessary, turn down the heat.
Once ready, serve the crispy potato skins while warm and generously topped with vegan sour cream and chopped green onions or as desired.
Oven Method
Preheat the oven to 350°F, then place the potatoes on a baking sheet and bake until warmed through, about 15-20 minutes. Once ready, serve the crispy potato skins while warm and generously topped with vegan sour cream and chopped green onions or as desired.
Serving Suggestions
These vegan twice-baked potatoes are a great side dish or delicious party appetizer. Serve them for any weekday meal or save them for game day or dinner parties. Below we’ve listed a few of our favorite party foods that pair well with these potatoes as well as a few plant-based main courses to get you inspired:
Main Courses
- Grilled BBQ Tofu
- Vegan sausage (store-bought or homemade)
- Vegan Lentil Meatloaf
- Vegan Portobello Mushroom Steaks
- Grilled Vegetable Salad
Appetizers
- Vegan Antipasto Skewers
- Lentil & Vegetable Stuffed Mushrooms
- Vegan Spinach Artichoke Dip
- Veggie Sliders
- Homemade Guacamole
- Vegan Mozzarella Sticks
Storage Instructions
- How to store: Cool the potatoes to room temperature, then place the potatoes in an airtight container and seal them tightly. Refrigerate for up to 4 days.
- How to freeze: Twice-baked potatoes freeze surprisingly well. To freeze, cool to room temperature, then wrap each potato individually in plastic wrap or a similar reusable wrap. This will prevent the potato filling from drying out or developing freezer burn. Once every potato is wrapped, place the potatoes together in a freezer-safe bag or freezer-safe container and freeze for up to 3 months. If you don’t have a freezer bag or container large enough, wrap each plastic-wrapped potato in a layer of aluminum foil before freezing.
- How to reheat: Reheat twice baked potatoes in the microwave, oven, or on the grill until warmed through. If the potatoes are frozen, they will take about twice as long to reheat. Further, if your mashed potato mixture seems dry you can wrap each potato in foil before reheating to help steam and keep the moisture content inside.
More Vegan Potato Recipes You May Enjoy:
- Vegan Potato Leek Soup – a hearty, rich soup that’s both oil-free and gluten-free.
- Vegan Mashed Potatoes – hands down the best mashed potatoes made with just 5 ingredients in 1 bowl.
- Vegan Potatoes Au Gratin – a cheesy holiday classic we enjoy year-round.
- Crispy Fiesta Potatoes – homemade crispy potatoes inspired by Taco Bell’s fiesta potatoes.
- Vegan Locro De Papa – an Ecuadorian potato and cheese soup that’s made in 1 pot in just over an hour.
- Garlic and Herb Smashed Potatoes – potato lovers will appreciate these to-die-for crispy potatoes.
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
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Vegan Twice Baked Potatoes Recipe (Grill or Oven!)
- Total Time: 38 minutes
- Yield: 12 potato halves
Description
These Vegan Twice Baked Potatoes are creamy, cheesy, smoky, and stuffed in chewy potato skins for the ultimate comforting party appetizer, side dish, or next level meal prep. Make them on the grill or in the oven until crispy and delicious. All you need is 4 simple ingredients and your favorite baked potato toppings!
Ingredients
- 6 medium russet potatoes
- 4 tablespoons vegan cream cheese
- 2 tablespoons unsweetened almond milk
- 2 tablespoons finely chopped dill
- Salt and pepper, to taste
Toppings:
- 1/4 recipe tempeh bacon (or vegan bacon of choice), crumbled small or finely chopped
- 1/4 cup shredded vegan cheddar cheese (we used Follow Your Heart), roughly chopped*
- 1 green onion, finely chopped
- Vegan sour cream* (we used Follow Your Heart)
Instructions
- Prepare the potatoes. Wash the potatoes and prick them with a sharp knife or fork, making about 4-5 incisions on each potato. This will allow steam to escape while the potato bakes.
- For the next step, you can do this in either a microwave, oven or on the grill, depending on your preference plus how much time you have. See notes for more details. For the microwave, place the potatoes on a large microwave-safe plate. Place in microwave for 8 minutes, flipping halfway through. The potatoes should give a little when pressed after cooking.
- While the potatoes are baking, prepare the tempeh bacon if you have not already done so. Set aside and preheat your grill to 400°F. See notes for oven baked option.
- Remove the potatoes from the microwave/oven/grill. If wrapped in foil, carefully unwrap. Also the potatoes to cool slightly, just until they are easy to handle. With a sharp knife, slice the potatoes in half lengthwise. Scoop out the insides of the potato and add it to a large bowl. Be sure to leave about a 1/3” wall in the potato in to give it a solid base.
- Add the cream cheese, almond milk, and dill to the bowl with the insides of the potatoes. Mix with a fork or potato masher until smooth and season with salt and pepper to taste. Evenly spoon the mixture into the potato skins and then top with tempeh bacon and vegan cheese, about 1 teaspoon of each per potato half.
- Carefully place the potatoes directly on grill grates and close lid. Cook for 20-25 minutes, or until the cheese has melted and the potatoes have browned on the bottom. Be sure to check on the potatoes at least halfway though to be sure they do not burn.
- Remove the potatoes from the grill and generously top with vegan sour cream and green onions.
Notes
- To soften up in the oven (step 1): Preheat the oven to 400°F. Wrap the potatoes in aluminum foil and place them directly on the middle or top rack of the oven. Cook for 1 hour and 15 minutes, or until the potatoes are cooked through. They should give a little when pressed.
- To soften up in the grill (step 1): Preheat grill to 400°F. Wrap the potatoes in aluminum foil, place them on the grill rack and close lid. Bake the potatoes in the grill for about 1 hour and 15 minutes, or until the potatoes are cooked through. They should give a little when pressed.
- To bake in the oven (step 6): Bake the potatoes in the oven at 350°F until warmed through, about 15-20 minutes.
- For the vegan sour cream drizzle, we like to add ours to a squeeze bottle with a tiny bit of water to help get it to a drizzle-able consistency. You can also just dollop the sour cream on top to make it easier.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Appetizer, Side, Party
- Cuisine: Vegan, Gluten-free
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