Vegan Twice-Baked Potatoes
Creamy, cheesy, and fluffy in texture, these vegan twice-baked potatoes are packed with protein and a meal all on their own.
Servings 4 potatoes
Calories 353kcal
Ingredients
- 4 russet potatoes scrubbed well
- 8 ounces silken tofu 1 cup
- 2 teaspoons fresh lemon juice
- 2 tablespoons nutritional yeast
- 1 pinch sugar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt plus more to taste
- 3 tablespoons vegan butter cut into small pieces
- ¼ cup plain non-dairy milk such as soy or almond milk, plus more to taste
- 1 tablespoon chopped chives plus more to garnish
- ¾ cup shredded vegan cheddar cheese divided, plus more to taste
- 3 tablespoons vegan bacon bits store-bought or homemade (optional)
- Cracked black pepper to taste
Instructions
- Preheat the oven to 400°F and line a baking sheet with aluminum foil.
- Pierce the scrubbed potatoes 3-4 times each with a fork or sharp knife. Place the potatoes on the prepared baking sheet and bake for 45-60 minutes, or until fork-tender.
- Place a wire mesh strainer over a bowl. Add the tofu and let strain for 5 minutes.
- Add the strained tofu to a large mixing bowl. Add the lemon juice, nutritional yeast, sugar, garlic powder, onion powder, and salt. Whisk well until smooth and combined. Set aside.
- Remove the potatoes from the oven when they are done baking, then reduce the oven temperature to 375°F. Let the potatoes rest at room temperature for 5-10 minutes or until safe to handle.
- Slice the top ⅓ off each potato horizontally. Carefully scoop out the pulp (it will be hot!) from the tops and reserve the skin for another use (such as making potato skins) if desired. Scoop the potato pulp from the remaining portion of the baked potato, leaving about ½ inch around the skin, and being careful not to pierce or puncture it.
- Add the baked potato pulp to a large mixing bowl. Add the butter and milk. Mash with a fork or potato masher until well combined and the butter is melted. Stir in the tofu mixture until smooth and well combined. Add extra milk by the tablespoon until a texture similar to mashed potatoes.
- Fold in the chives, ⅔ cup vegan cheddar cheese, and vegan bacon bits. Season to taste with salt and pepper. For extra cheesy potatoes, add a few more tablespoons of cheese.
- Fill the potato skins with the filling mixture, heaping the filling in the skins (rather than leveling off the tops) to use all of it.
- Place the potatoes back on the baking sheet and bake for 20 minutes. Sprinkle the tops with the remaining cheddar cheese and bake for 5 more minutes or until melted. For extra golden tops, broil the potatoes for 1-2 minutes, being careful not to burn them.
- Remove the potatoes from the oven and serve immediately, garnished with chives if desired.
Notes
- Reduce the oven temperature: Don’t overlook reducing the oven temperature from the time that you bake the potatoes themselves to the time you cook them with the filling. You want a higher temperature to give you tender potatoes, but a lower temperature so that the filling doesn’t dry out.
- Scooping the flesh: Move slowly as you scoop out the flesh from the bottom of the potatoes, as you don’t want to pierce the exterior.
- Cheesy potatoes: For extra cheesy vegan stuffed potatoes, add a few more tablespoons of cheese to the silken tofu cream base.
Nutrition
Calories: 353kcal | Carbohydrates: 48g | Protein: 10g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 590mg | Potassium: 1101mg | Fiber: 5g | Sugar: 3g | Vitamin A: 494IU | Vitamin C: 15mg | Calcium: 83mg | Iron: 3mg
