Name: Vegan Twice-Baked Garlic Herb Potatoes
Prep time: 5 min
Cook time: 1 h 30 min
Total time: 1 h 35 min
Yield: 4
Cuisine: American
Ingredients: 4 large Russet potatoes; ½ cup plant-based milk; 2 Tbsp vegan butter; 4 oz vegan garlic herb cheese (such as Miyoko’s); ½ tsp kosher salt, to taste; ¼ tsp freshly ground black pepper, to taste; ¼ cup chopped chives

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A creamy garlic herb potato filling stuffed inside crispy potato skins are the perfect side dish for any night of the week. My family can’t get enough of these spuds!

This recipe is a perfect example of how to survey your fridge, freezer and pantry to inspire ideas for your weekly meal plan. During my usual weekly inventory, I noticed some leftover Miyoko’s Creamery Herb & Garlic cheese in the refrigerator. I had my fill of snack boards and cheese plates the previous week and thought, “How can I use this up?”

My mind immediately went to mashed potatoes, but my son isn’t the hugest fan. Then, it hit me: baked potatoes…but then, wait…how about twice stuffed baked potatoes? My kids aren’t huge fans of vegan cheese but I thought this might be a great way to show my kids that vegan dairy can be just as delicious (so much so that they wouldn’t even notice the difference).

It worked! My family loves these potatoes so much that they have become a regular side dish in our meal plan rotation. The recipe inspired the rest of my meal: a mixed grill featuring portobello and zucchini, as well as tofu steaks (for me and my veg daughter) and non vegan protein for the rest of my family. The potatoes were a delicious complement to the grilled veggies and proteins.

Why I love this recipe

Twice baked potatoes are a classic comfort food, and this vegan version is just as delicious as the original. The creamy potato filling is flavored with a plant-based garlic herb cheese, vegan butter and plant milk. It’s whipped together, stuffed back into hollowed up potatoes, and baked until the skins are crispy.

These potatoes are perfect for a special occasion meal, or for a casual weeknight dinner. No one will believe they are vegan! They’re also great for meal prep since they can be made ahead of time and reheated when you’re ready to eat.

What are Twice Baked Potatoes?

Twice baked potatoes are a quintessential American side dish made with large baking potatoes that are baked, then scooped out and mashed with butter, cheese, sour cream, bacon, and other ingredients. The mashed potatoes are then spooned back into the potato skins and baked again until heated through and the cheese is melted.

Popular for holiday meals and other special occasions, they are simple enough to whip up on a weeknight. (Just bake the potatoes ahead of time to speed up the prep.) They are also a great way to use up leftover mashed potatoes.

Ingredients for Vegan Twice Baked Garlic Herb Potatoes

High quality ingredients are essential for these stuffed potatoes:

Russet Potatoes

You want to select even sized potatoes that are evenly shaped. Russets are best for achieving a crispy skin.

Vegan Butter

My go to is Earth Balance. You only need a pat or so for this recipe.

Plant Milk

Any variety will do here – almond, oat, soy, coconut. Just make sure it’s unsweetened. I used Ripple for this recipe.

Vegan Garlic Herb Cheese

You’ve got lots of options here: Boursin, Kite Hill, Treeline to name a few. I used my favorite, Miyoko’s Creamery. You could also use a garlic herb cream cheese.

How to Make Vegan Twice Baked Garlic Herb Potatoes

Bake: Wash and pierce the potatoes all over. Bake for an hour.
Mash: Once the potatoes are cool enough to handle, carve off the tops of the potatoes and scoop out the flesh into a bowl. Mash the potatoes along with your milk, butter and cheese.
Stuff: Scoop the potato filling back into the hollowed potato skins, mounding it high on top of the potato.
Bake: Place the potatoes back into the oven for another 10 minutes or so until crispy on the outside, and the tops of the potato mounds are golden.

Tips

For extra crispy potato skins, brush them with a little olive oil before baking.

If you don’t have fresh chives or parsley to top your potatoes, you can use 1 teaspoon of dried herbs instead.

You can also add other toppings to your twice baked potatoes, such as vegan bacon bits, green onions, or diced tomatoes.

How to Serve Vegan Twice Baked Garlic Herb Potatoes

Delicious as both a main course or a side dish, serve them in one more of these ways:

1. Main Entree:

Serve alongside roasted vegetables.
Create a salad bar buffet to accompany the potatoes.

2. Side Dish:

Grill vegetables and tofu to serve alongside.
Marinate vegetable steaks, and either grill or bake them to serve with the potatoes.

3. Topping Bar:

Set out a variety of toppings, such as chopped, fresh herbs, shredded cheese, vegan bacon bits and sauces for everyone to top their potatoes to their liking.

4. Brunch:

Serve alongside other breakfast favorites instead of home fried potatoes or hash brown patties.

5. Holiday Meal:

This is an elegant alternative to mashed potatoes or potatoes au gratin.

FAQs

Can I use other types of potatoes?

Absolutely! Yukon Gold potatoes are a good choice, as they are creamy and flavorful. You can also use sweet potatoes or Japanese sweet potatoes for a different flavor profile.

Can I make the potatoes ahead of time?

Yes, you can make vegan twice baked garlic herb potatoes ahead of time. Bake the potatoes and scoop out the flesh, but don't mash it yet. Cover the potatoes with plastic wrap and refrigerate for up to 24 hours. When you're ready to serve, mash the potatoes and add the remaining ingredients.

How do I reheat vegan twice baked garlic herb potatoes?

To reheat vegan twice baked garlic herb potatoes, preheat your oven to 350 degrees Fahrenheit. Place the potatoes on a baking sheet and bake for 15-20 minutes, or until heated through.

What can I use instead of vegan garlic herb cheese?

You can substitute cream cheese or sour cream in place of cheese.