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These Vegan Stuffed Baked Potatoes are a new take on our classic Vegan Shepherd’s Pie! They’re easy to make, yet impressive and fun. Perfect for parties, meal prep, and switching things up. Have these stuffed potatoes ready in just about 1 hour.
The holidays are upon us and we are coming at you with a tasty spin on Twice Baked Potatoes. Try it as a fun substitution for a Vegan Holiday Roast or Vegan Vegetable Wellington this year and enjoy drizzled with Vegan Gravy and a side of Easy Homemade Cranberry Sauce. No matter how you decide to serve them, these vegan stuffed baked potatoes are guaranteed to satisfy both vegan and non vegan dinner guests!
Ingredients You’ll Need
For the Potatoes
- Russet Potatoes: Although we prefer using Yukon gold potatoes to make our Vegan Mashed Potatoes, russet potatoes are the ideal potato for twice baked potatoes because they’ve got a thicker skin that holds up on its own.
- Almond Milk: Unsweetened almond milk helps make the mashed potatoes filling extra smooth and creamy. Any unsweetened plant-based milk will work too, so use up what you have!
- Vegan Cream Cheese + Butter: A mixture of vegan butter and cream cheese is our secret to the BEST creamy, delicious mashed potatoes. We love the vegan cream cheese brand Kite Hill, but there are a number of brands available you can use.
For the Shepherd’s Pie Filling
- Aromatics: Garlic, onions, celery are the essential base to start this dish off right.
- Mushrooms: Chop the mushrooms finely to ensure they blend easily into the filling. We use a food processor to do this quickly and evenly.
- Herbs: This filling is best seasoned with fresh herbs. We used a blend of parsley, rosemary, and thyme. If preferred or needed, substitute the fresh herbs with 1 teaspoon of dried for every tablespoon of fresh.
- Worcestershire sauce: This seasoning adds a deep richness that helps make the filling taste more “meaty.” Some Worcestershire is made with anchovies, so make sure to read labels. We recommend Annie’s or Edward & Son’s as great vegan choices.
- Tomato paste: Many shepherd’s pie recipes use red wine to add acidity and depth of flavor. We opted for tomato paste instead to make this filling pantry friendly. If you’re like us and struggle getting through a can of tomato paste, opt for tomato paste in a resealable tube and refrigerate the leftovers.
- Flour: A small amount of all-purpose flour thickens the shepherd’s pie filling to create the best moist consistency. Opt for a GF flour option such as brown rice flour or a gluten-free flour blend to make these vegan stuffed baked potatoes gluten-free.
- Frozen Veggie Mix: We use a frozen bag of mixed carrots, corn, peas, and green beans to keep this recipe simple, but feel free to substitute fresh if you’ve got it in the fridge.
- Broth: Use vegetable broth or a a vegan beef broth if you can find it. Give our easy homemade vegetable broth a try if you haven’t already!
- Baking sheet
- Large pan
- Potato ricer or potato masher
- Piping bag
- Large star tip
- Medium-sized mixing bowl
- 1-teaspoon measuring spoon or 1-teaspoon cookie scoop, for scooping
How to Make Vegan Stuffed Baked Potatoes
- Scrub and dry the potatoes. When making twice baked potatoes, it’s important to keep the skin on the potatoes. It’s not only edible, but is what helps hold the filling inside. Potatoes are naturally dirty (they grow in the ground!), so you want to give them a good scrub before starting.
- Bake the potatoes. Rub each clean, dry potato with a bit of oil and pierce with a fork in several places. This is going to help the steam escape the potatoes while baking. Bake for up to an hour, or until the potatoes feel soft when gently squeezed. Set aside to slightly cool.
- Cook the onions, garlic, and celery. In a large pan over medium-high heat, heat 1 tablespoon of oil. Once warm, add in the onions, garlic, and celery and cook until translucent and fragrant, about 4 minutes.
- Add lentils, mushrooms, and herbs. Continue cooking until mushrooms release their moisture, about 6 minutes.
- Stir in tomato paste, Worcestershire sauce, and salt and pepper. Mix thoroughly to combine, then sprinkle with all-purpose flour and stir to coat the mixture.
- Add frozen veggies and broth. Cook for an additional 10 minutes, stirring occasionally until the liquid has cooked off. You’ll know it’s ready when the mixture is still moist, but not dripping. You want it to easily stay in your loaded baked potatoes.
- Cut the potatoes. Lengthwise, cut the top off the potatoes, exposing the flesh of the potato.
- Scoop out the potato flesh. Scoop the remaining potato out using a small spoon or 1 teaspoon measuring spoon, leaving a thin wall in each boat. Place the removed potato flesh into a medium sized bowl (this is getting turned into mashed potatoes!).
- Make the mashed potatoes. Rice the potatoes or mash them as finely as possible. Add almond milk, vegan cream cheese, vegan butter, garlic powder, and salt, then mix until smooth. Add more almond milk as needed to make the potatoes as smooth as possible.
- Transfer mashed potatoes to a piping bag. We recommend using a large star piping tip. This helps put those classic waves on the top of the potatoes, just like shepherd’s pie.
- Fill the potatoes. Spoon the filling into the potatoes and lightly pack it down until it is slightly heaping, then pipe on the mashed potatoes.
- Bake and broil. Bake your loaded twice baked potatoes for 10 minutes, then broil for an additional 2-5 minutes, or until the mashed potato topping is golden and slightly crispy.
- Garnish and enjoy immediately.
Add-ins and Variations
- Change up the filling. You can really stuff these vegan baked potatoes with anything. Instead of our vegan shepherd’s pie filling try a Mexican-inspired twist and stuff with Lentil Walnut Taco Meat or Tofu Taco Meat and garnish with cilantro, Easy Avocado and Corn Salad, and sour cream.
- Add cheese. You can either add vegan cheese shreds into the mashed potato mixture, or sprinkle it on top of the filing right before piping on the mashed potatoes. Vegan mozzarella, vegan cheddar, or even our vegan nacho cheese with the Mexican filling ideas would be delicious.
- “Bake” the baked potatoes in the Instant Pot. If you are looking for a shortcut, cooking the potatoes in the Instant Pot can help cut the cook time down considerably. Use this basic Instant Pot recipe as a guide for timing.
- Microwave the potatoes. You can also speed up the cooking time by microwaving the potatoes. Pierce each potato with a fork in several places so steam can escape. Microwave on high for 5 minutes, turn and microwave for a further for 3-5 minutes, or until the potato feels soft when gently squeezed.
How to Store Vegan Stuffed Baked Potatoes
These vegan stuffed baked potatoes will keep for up to 4 days when stored in an airtight container in the refrigerator or for 3 months in the freezer.
To freeze, allow the baked potatoes to cool completely then place on a baking sheet. Transfer the baking sheet to the freezer and freeze the stuffed potatoes until solid, about 1-2 hours. Once frozen, wrap each individual potato in a layer of plastic wrap, then a layer of foil and freeze for up to 3 months.
To reheat, microwave the potatoes, or bake at 350°F until warmed through. If reheating from frozen, it is best to thaw the potatoes in the refrigerator overnight before reheating.
More Vegan Potato Recipes You May Enjoy:
- Vegan Breakfast Potato Hash (8-Ingredients)
- Vegan Mashed Potatoes
- Vegan Potatoes Au Gratin
- Crispy Fiesta Potatoes (Taco Bell Copycat)
- Crispy Garlic and Herb Smashed Potatoes
- Potato Leek Soup
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