The Best Vegan Twice-Baked Potatoes
These vegan twice baked potatoes are truly a vegan outreach party pleaser. This recipe is a reprint from Living the Farm Sanctuary Life by Gene Baur with Gene Stone.
Whenever I’m invited to a potluck that includes non-vegans I always want to bring a dish that everyone will love.
I considered how popular twice-baked potatoes always were while I was growing up, and I thought, what an easy and traditional dish to veganize. I often cut each potato into quarters so they’re the perfect size for picking up and eating with your hands. They also travel very well and make excellent leftovers.
Ingredients
- 4 russet potatoes
- 3 tablespoons vegan butter
- 1/4 sweet onion diced (1/4 cup)
- 1/2 red bell pepper diced (1/4 cup)
- 1/2 green bell pepper diced (1/4 cup)
- 1 1/2 cups shredded Daiya
- Vegan cheddar cheese shreds
- 6 ounces Tofutti Better Than Sour Cream
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1 1/2 ounces Daiya Cheddar Style Block grated
- 1 tablespoon chopped chives optional
Instructions
- Preheat an oven to 400°F. Pierce the potatoes with a fork several times. Transfer them to the oven and bake for 1 hour. Cut them in half lengthwise and let cool for 10 minutes.
- While they are baking, melt 2 tablespoons of the vegan butter in a saute pan over medium heat. Add the onion and cook, stirring frequently, until it just starts to brown, about 6 minutes. Add the bell pepper and cook, stirring frequently, for another 4 to 5 minutes. Remove from the heat and set aside.
- Scoop out most of the potato flesh into a mixing bowl. Combine this with the onion-pepper mix, melted Earth Balance from the saute pan, the grated Daiya, the Better Than Sour Cream, and the salt and pepper, mixing well.
- Line a large baking sheet with foil. Place the potato skins scooped-outside-down onto the baking sheet. In a small pan, melt the remaining 1 tablespoon of Earth Balance and brush it onto the potato skins. Sprinkle salt, pepper, and garlic powder on them. Flip them over and fill with the potato/Daiya/onion-pepper mix. Top each potato with the grated Daiya.
- Bake for 15 to 20 minutes.
- Garnish each potato with chopped chives, if using.
Notes
Reprinted from Living the Farm Sanctuary Life by Gene Baur with Gene Stone. © 2015 by Gene Baur. Photographs © 2015 by Rodale Inc. By Permission of Rodale Books. Available wherever books are sold.