If you’re craving something warm, cheesy, and ultra-satisfying—without the dairy—these Vegan Double-Baked Potatoes are about to become your new favorite comfort food. They’re crispy on the outside, creamy on the inside, and packed with rich, savory flavor. Trust me, you won’t miss the cheese one bit!
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Why You’ll Love Vegan Double-Baked Potatoes
Crispy & Creamy: The best of both worlds in every bite.
Dairy-Free & Vegan: No animal products, just pure, plant-based goodness.
Budget-Friendly: Uses simple, affordable ingredients.
Meal Prep Friendly: Make them ahead for easy meals throughout the week.
Customizable: Load them up with your favorite toppings for endless variations.
Ingredients in Vegan Double-Baked Potatoes
A handful of wholesome ingredients come together to create an irresistible dish:
Russet Potatoes: The perfect potato for a fluffy, creamy filling and crispy skin.
Olive Oil: Helps crisp up the skins beautifully.
Garlic & Onion Powder: Adds depth and savory flavor to every bite.
Nutritional Yeast: The secret to a cheesy, umami-rich taste without dairy.
Plant-Based Milk: Adds creaminess to the filling—choose unsweetened almond, oat, or soy milk.
Dijon Mustard: Gives the potatoes a subtle tang and extra depth of flavor.
Vegan Butter: For a rich, buttery texture that melts in your mouth.
Chopped Green Onions or Chives: A fresh, slightly sharp contrast to the creamy filling.
Smoked Paprika: A hint of smokiness that takes the flavor to the next level.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Bake the Potatoes: Preheat your oven to 400°F. Scrub the potatoes clean, poke a few holes in them with a fork, and bake directly on the oven rack for about 50 minutes, until tender.
Scoop & Mash: Let the potatoes cool slightly, then slice them in half. Carefully scoop out the insides, leaving a thin layer of potato to help the skins hold their shape.
Make the Filling: In a bowl, mash the potato insides with plant-based milk, vegan butter, nutritional yeast, Dijon mustard, garlic powder, onion powder, salt, and pepper. Stir until smooth and creamy.
Refill the Skins: Spoon the creamy potato mixture back into the potato skins, piling it up slightly for that classic double-baked look.
Bake Again: Place the filled potatoes on a baking sheet and bake for another 15-20 minutes until golden brown on top.
Garnish & Serve: Sprinkle with green onions, smoked paprika, or your favorite toppings. Enjoy while warm!
How to Serve Vegan Double-Baked Potatoes
- With a Side Salad: A fresh, crisp salad balances the richness.
- Topped with Vegan Sour Cream: Adds extra creaminess and tang.
- As a Meal or Side Dish: Perfect alongside roasted veggies or plant-based protein.
- Loaded with Toppings: Try avocado, salsa, or crumbled tempeh bacon for extra flavor.
- As a Party Appetizer: Mini versions make an excellent finger food option!
Additional Tips
Make It Extra Crispy: Brush the skins with a little olive oil before the second bake.
Add More Protein: Stir in crumbled tofu, lentils, or chickpeas for a heartier filling.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven for best texture.
Freezer-Friendly: Freeze before the second bake, then reheat in the oven when ready to serve.
FAQ Section
Q1: Can I use sweet potatoes instead?
A1: Absolutely! Sweet potatoes work great and add natural sweetness.
Q2: What’s the best plant-based milk to use?
A2: Unsweetened almond, oat, or soy milk all work well.
Q3: Can I add veggies to the filling?
A3: Yes! Try adding sautéed mushrooms, spinach, or bell peppers.
Q4: How do I make this oil-free?
A4: Skip the olive oil and use extra plant-based milk for moisture.
Q5: Can I prep these ahead of time?
A5: Definitely! Assemble them, refrigerate, and bake when ready.
Q6: How do I reheat leftovers?
A6: Bake at 350°F for 10-15 minutes or microwave for 1-2 minutes.
Q7: What other seasonings can I use?
A7: Try cumin, chili powder, or Italian seasoning for a different twist.
Q8: Can I make these nut-free?
A8: Yes! Use soy or oat milk instead of nut-based options.
Q9: How do I get the filling extra creamy?
A9: Blend it for a few seconds in a food processor for ultimate smoothness.
Q10: Can I serve this as a main dish?
A10: Absolutely! Pair it with a side salad or protein for a complete meal.
Final Thoughts
These Vegan Double-Baked Potatoes are proof that comfort food can be plant-based, flavorful, and satisfying all at once. Whether you’re making them for a cozy dinner or a fun party snack, they’re guaranteed to impress. Give them a try and let me know how you customize yours!
Print
Vegan Double-Baked Potatoes
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
These Vegan Double-Baked Loaded Potatoes are the ultimate comfort food—crispy on the outside, fluffy and cheesy on the inside. Made with roasted garlic, vegan cheese, and fresh herbs, they’re easy to prepare and perfect for a cozy meal or side dish.
Ingredients
- 5–6 medium potatoes
- 1 head of garlic
- 1 tbsp olive oil
- 1 tsp salt
For the filling:
- Roughly mashed potato (from baked potatoes)
- 2 tbsp vegan butter
- 10g freshly chopped basil
- 1 tbsp dried parsley
- 80g grated vegan cheese (plus extra for topping)
- 2 finely chopped spring onions
- Cracked black pepper (to taste)
Instructions
-
Cook the potatoes:
- Pierce each potato with a fork and microwave for 8 minutes.
- Preheat oven to 200°C (fan).
- Transfer potatoes to a baking tray, drizzle with olive oil and salt.
- Slice the top off a head of garlic, drizzle with olive oil, and place on the tray.
- Bake for 35 minutes until crispy.
-
Prepare the filling:
- Remove potatoes from the oven and slice in half.
- Scoop out the insides into a large mixing bowl, leaving the skins intact.
- Place empty skins back in the oven while making the filling.
- Add vegan butter, basil, parsley, vegan cheese, spring onions, black pepper, and squeezed roasted garlic to the mashed potato.
- Mix until smooth and creamy.
-
Assemble and bake again:
- Remove potato skins from the oven and fill each one with the mashed mixture.
- Sprinkle with extra vegan cheese.
- Bake for an additional 10-15 minutes until golden and crispy.
-
Serve and enjoy!
- Garnish with extra spring onions or fresh herbs and serve hot.
Notes
- Make Ahead: Prepare the filling a day in advance and store in the fridge.
- Extra Toppings: Add vegan sour cream, crispy onions, or chili flakes for more flavor.
- Serving Suggestion: Pair with a fresh salad, grilled veggies, or a creamy dip.
Nutrition
- Serving Size: 1 potato
- Calories: 280
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0 g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg