Home Whole Foods Tacky Vegan Twice Baked Potatoes

Tacky Vegan Twice Baked Potatoes

Tacky Vegan Twice Baked Potatoes


Do this simple, tacky vegan twice-baked potatoes recipe for a plant-based twist on the traditional consolation meals.

Twice baked potatoes topped with cheese, parlsey and paprika.

Desk of Contents

About this Recipe

This twice baked stuffed potatoes recipe is made with cashew cream as an alternative of dairy-free cheese or coconut cream. They’re simple to make in only a few steps and also you’ll solely want 6 easy components.

You possibly can meal prep them, they make an amazing aspect dish or essential dish and the recipe is endlessly customizable with completely different filling add-ins or toppings too.

From black beans, to chili, broccoli to guacamole, you possibly can’t go mistaken! It’s additionally utterly dairy-free and gluten-free, so works properly for these with dietary restrictions.

For extra recipes like this, this Vegan Buffalo Dip, Vegan Spinach Artichoke Dip, Vegan Jalapeño Poppers Recipe and Vegan Chili Cheese Fries are all scrumptious.


Potatoes, cashews, milk in a glass, a few small slabs of butter, bowls of nutritional yeast and garlic powder on a marble background, each labelled with text.
  • Potato: You’ll want 2 giant or 3 small to medium-sized Russet potatoes, or about 665 g complete. Be sure you use not less than that quantity or the filling will probably be too runny. You can even make this recipe with candy potatoes.
  • Cashews: You’ll want uncooked cashews with no added oil or salt.
  • Milk: Unsweetened almond milk is usually recommended however you need to use any unsweetened plant milk.
  • Dietary Yeast: This give the filling a “tacky” flavour. You possibly can substitute dairy-free shredded cheese should you like.
  • Butter: Use plant-based butter (sub any vegan margarine) to maintain the recipe vegan. This provides a richness and creaminess to the filling however could be omitted should you want.
  • Herbs: You’ll want onion powder and garlic powder.

Please see the recipe card on the finish of the put up for the entire ingredient listing with measurements and detailed directions.

Topping & Serving

  • You will get artistic together with your toppings by including paprika, vegan cheese, contemporary herbs like chives, parsley or dill, inexperienced onion, crispy chickpeas, vegan bacon bits, tempeh bacon or coconut bacon or sautéed onion or mushroom.
  • Add cheese, bacon bits or paprika earlier than baking. Add sautéed mushroom or onion, coconut bacon, inexperienced onion or contemporary herbs when serving.
  • Twice baked potatoes additionally pair properly with chipotle sauce, scorching sauce, vegan bitter cream, salsa, guacamole or avocado sauce, ranch or tahini sauce.
  • The cheese sauce from these vegan chili cheese fries could be scrumptious on high too.

Variations & Additions

  • Further Herbs & Spices: You possibly can add contemporary or dried herbs like dill, parsley, thyme, rosemary or for some warmth, a pinch of cayenne to the cashew cream.
  • Southwest-Fashion: Add black beans, corn and jalapeños to the filling or serve them on high. Serve with guacamole and salsa on the aspect.
  • Buffalo-Fashion: Add chopped scallions and three tbsp buffalo sauce to the filling.
  • Broccoli and Cheese-Fashion: After they’re practically finished baking, high with steamed broccoli and vegan cheddar cheese and broil to soften the cheese.
  • Mediterranean-Impressed: Combine in chopped kalamata olives, sun-dried tomatoes or roasted crimson peppers and high with crumbled vegan feta cheese. Garnish with basil or parsley.
  • Greek-Impressed: Combine in child spinach, roasted garlic, 1-2 tbsp vegan cream cheese, a squeeze of lemon and dried oregano. Garlic with olive oil and lemon.
  • Chili-Stuffed: When the potatoes are practically finished the second bake, high with a scoop of chili and sprinkle of cheese. Broil till the cheese melts then serve with inexperienced onions. This 3 bean chili or simple vegan chili would work.
  • Breakfast Potatoes: Combine vegan sausage crumbles, diced bell pepper and crimson onion into the filling. High with vegan cheese and serve with tofu scramble and avocado.

Step-by-Step Directions

Step 1: Soak the cashews.

Raw cashews soaking in a glass container.

Soak the cashews in water for 4-6 hours then drain. If you happen to’re quick on time and have a high-speed blender, you possibly can pour boiled water over the cashews in a bowl and soak for simply quarter-hour.

If you happen to don’t have a high-speed blender, I’d recommend not less than just a few hours of soaking time. The longer you soak them, the smoother the cashew cream will probably be.

Step 2: Bake the potatoes.

While you’re prepared, preheat the oven to 400 F, scrub the potatoes with a vegetable brush and poke just a few holes in every potato with a fork.

Bake the potatoes on a baking sheet for as much as 75 minutes till they’re smooth to the contact or simply pierced by with a fork. The precise baking time will differ relying on the scale of potatoes.

As soon as they’re cooked, allow them to cool on the pan for 20-Half-hour.

4 potato skins with the potato flesh scooped out on a baking sheet.

As soon as you possibly can deal with them, lower the potatoes in half lengthwise with a pointy knife and scoop the flesh out and right into a mixing bowl, leaving a skinny layer of flesh to assist in giving construction to the remaining potato pores and skin.

Step 3: Make the cashew cream sauce.

Blended cashew cream in a large blender container.

Add the soaked cashews to a blender with the milk, dietary yeast, onion powder, garlic powder and mix till clean and creamy.

Step 4: Combine the potato filling.

Mashed potato mixed with cashew cream in a mixing bowl with a spoon resting in it.

Pour the cashew cream into the bowl with the potato flesh and blend properly utilizing a fork or potato masher. This combination will probably be wetter than mashed potatoes however will bake up properly.

Step 5: Fill the potatoes and bake a second time.

Four twice baked potatoes topped with cheese on a baking sheet.

Scoop the combination evenly into the potato skins. Sprinkle every with vegan cheese and/or paprika, if desired.

Bake for 15-20 minutes till beginning to brown. If you happen to like, you possibly can broil them for a minute or two on the finish.

Let cool a couple of minutes then serve and luxuriate in!

Twice baked potatoes topped with melted cheddar cheese and paprika on a baking sheet.

Recipe FAQs

Are there any options to utilizing potatoes?

You possibly can substitute candy potatoes for a variation.

Can I make the cashew cream forward of time?

For certain. You possibly can soak the cashews and make the cashew cream 1-2 days prematurely to save lots of time when assembling the potatoes.

Why is the filling gummy?

Keep away from over-mixing the potato filling or it may be come sticky and gummy. Gently mash with a fork or potato masher. It doesn’t should be utterly clean.

A fork with some twice baked potato filling on it resting on a plate.

Storing & Reheating

  • Retailer leftovers within the fridge in an hermetic container for as much as 4 days.
  • Reheat within the oven at 350 F or within the microwave till heated to your desire.
  • These could be wrapped in foil and positioned in a container or freezer bag and frozen as much as 3 months. Thaw them within the fridge then reheat within the oven till warmed by.

Did you do this recipe? I’d love to listen to about it! Scroll all the way down to the remark part to go away a star score and assessment.


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Creamy, savory, and comforting vegan twice baked potatoes which can be simple to make with only a few easy components.

  • 2 very giant or 3 medium russet potatoes (not less than 665 g complete)
  • ½ cup (60 g) uncooked cashews
  • ½ cup (120 mL) unsweetened almond milk 
  • 2 tbsp (22 g) dietary yeast
  • 1 tbsp (15 g) vegan butter
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • salt and black pepper, to style

For Topping & Serving (Optionally available)

  1. Soak Cashews: Soak the cashews in water for 4-6 hours then drain. If you happen to’re quick on time and have a high-speed blender, pour boiling water over the cashews and soak for quarter-hour. Drain.
  2. Preheat the oven to 400˚F (200˚C). 
  3. Bake Potatoes: Wash russet potatoes properly and poke just a few holes in them with a fork. Place potatoes on a baking tray and bake potatoes for as much as 75 minutes, till smooth to the contact. Cooking time could also be roughly relying on potato dimension.
  4. Cool Potatoes: As soon as potatoes are finished, take away from the oven and let cool for 20-Half-hour whilst you put together cashew cream sauce. Go away the oven on.
  5. Make Cream Sauce: In a blender or meals processor, mix soaked cashews, unsweetened almond milk, dietary yeast, onion powder, and garlic powder. Mix till a creamy sauce types. Season with salt and pepper to style.
  6. Scoop Potato Flesh: As soon as potatoes have cooled, lower every down the middle and scoop out the potato flesh right into a mixing bowl. Go away a skinny layer of flesh to assist in giving the remaining potato pores and skin construction.
  7. Combine Filling: Mash up the potato flesh within the bowl with a fork after which pour the cashew cream sauce into the bowl. Combine collectively the flesh and sauce. Combine within the vegan butter and add extra salt and pepper to style.
  8. Fill and Bake: Scoop combination evenly into the potato skins. Sprinkle with paprika or vegan cheese, if desired. Place potatoes again within the oven and bake for 15-20 minutes, till the tops are simply beginning to brown.
  9. Serve: As soon as the tops are barely browned, take away from the oven and let cool a few minutes earlier than serving.


Be sure you use not less than 665 g of potato or take into account baking an additional one in the event that they’re on the small aspect. If you happen to use much less potatoes, the filling will probably be runny. I’d recommend 3-4 small to medium-sized potatoes then you definately get extra servings. Every serving is half a potato. Vitamin information are based mostly on two giant potatoes.

Prep time doesn’t embrace soaking the cashews and cooling the potatoes. You’ll want 4-6 hours to soak the cashews and 20-Half-hour to chill the potatoes. You possibly can put together the cashew cream 1-2 days prematurely and retailer within the fridge. To save lots of time, you are able to do the primary bake of the potatoes prematurely if wanted.

Serve with finely chopped chives, your selection of vegan bacon or bacon bits, and bitter cream, if desired.

Key phrases: vegan twice baked potatoes



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