12/29

Creamy Twice Baked Potatoes (Non-Dairy and Vegetarian Friendly)

Comfort Foods, Food, Healthy, Hot, Meal Ideas, Savory, Small Bites, Veggie Based
By Emma Chapman

Creamy twice baked potatoes (non-dairy)Twice baked potatoes was a dish that my aunt always made for Thanksgiving and Christmas family meals every year. She’s seriously famous for them. Well, that and also for cakes—she’s an excellent baker. I don’t know exactly what she puts in her twice baked potatoes, but I’m sure it’s plenty of cheese, butter, maybe some cream or whole milk, and maybe even some sour cream. Which is awesome for the holidays—I mean, I think I just listed some of my all-time favorite foods.

(Dear, sour cream, I love you. -Emma)

But I also think twice baked potatoes can be totally excellent in a more lightened up version, which is exactly what this is.

Easy vegan twice baked potatoesThis is a dish you could totally feel good about eating alongside some of your favorite holiday comfort foods, or it could be an excellent weeknight dinner. Sort of a fancied up baked potato. It’s still got plenty of flavor and that cheesy, creamy goodness but without any dairy.

How to make creamy twice baked potatoes (non-dairy)Creamy Twice Baked Potatoes, serves two as a meal or four as a side dish.

2 large russet potatoes
1 teaspoon olive oil
4 cloves of garlic
1/4 cup nutritional yeast
1/2 teaspoon onion powder
1/8 to 1/4 teaspoon cayenne
3-4 tablespoons almond milk or vegetable stock
2-3 tablespoons chopped green onion
2-3 tablespoons chopped facon (optional, but I love facon!)
plenty of salt and pepper

First scrub your potatoes under some warm water to remove any dirt, and pat dry. Lightly coat in olive oil. Cover in aluminum foil and bake at 425°F for 30-35 minutes. Remove from the foil (be careful, they’re hot!), and continue to bake for an additional 20-30 minutes depending on the size of your potatoes. They should be quite soft when pierced with a fork. Allow to cool enough to handle.

How to make twice baked potatoesCut the potatoes in half lengthwise and scoop out the insides leaving a small rim around the potato so it will be able to hold its shape. I think this is easiest to do with a melon baller, but a spoon will work too. I also just like to say melon baller because that’s funny and I’m really mature. Obviously.

Mash the scooped out potatoes with the minced garlic, nutritional yeast, onion powder, cayenne, almond milk or stock, and plenty of salt and pepper. You want a creamy consistency that still holds its shape. Feel free to adjust how much almond milk or stock you add, as this can vary some based on how big your potatoes are. Once well mixed, scoop back into the potato shells. Cover with facon if using and pop back in the oven (still 425°F) for 15-18 minutes until warmed through.

Creamy twice baked potatoes (non-dairy) Top with green onions and serve warm. Yum! If you don’t really care about keeping this 100% dairy free, but you just like a lightened up version, feel free to top with a little plain Greek yogurt or, my love, sour cream. 🙂 Enjoy! xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions. 

25 Comments

  • Yum!!!! I just made a huge batch of twice baked potatoes for my family Christmas get together(s)! I’ve been eating the leftovers and it’s got me thinking of ways to lighten them up. Perfect timing!!! I’ve been considering scooping the filling and making it into mashed potatoes for my kiddos ( they can handle it!) and filling the skins with mashed cauliflower and all the goodies! Your recipe sounds easier and delicious:)

    Reply

  • Yummy as always! Are you on Pintrest? I would love to follow you, as I already follow Elsie, Katie and some others. Thanks!

    Reply

  • Dairy contains calcium and vitamin D, which is a fat soluble vitamin (meaning you must consume it with fat in order to absorb it). Dairy (saturated) fat is not bad for you, as it is one of the building blocks of the brain! 🙂

    I would love to see less “tsk, tsk dairy is unhealthy” on this blog, as this is not only scientifically inaccurate, but also a poor example to young people who need the extra calcium and fat and vitamin D as they are still growing and developing their brains and skeletal structures until age 25!

    Instead, why not celebrate the unique nutritional value of every food? Thank you for considering my comments. 🙂

    Reply

    • Dairy that comes from COW is definitely un-healthy. Think about it, drinking mammary secretion, that is specifically suppose to be for their offspring .Cow milk is made ONLY for baby cows.

      Almond/coconut/cashew/hemp/oat milk on the other hand *Thumbs up*

      Reply

  • Kaitlin,

    Just because something is nutritionally dense doesn’t mean that it’s something everyone can (and should) eat. For example, cashews are extremely good for most people, but if I have even one I will end up in the ER! I think, if you can eat dairy, more power to you and enjoy the wonder that is CHEESE! But, if you can’t due to dairy intolerance, thank goodness for recipes like these! 🙂 Have a wonderful day.

    – Heather

    Reply

  • I love that you do non-dairy recipes. This looks so fabulous but please oh please make your recipe posts Paprika (the app) friendly!!!! It’s such an easy way to add recipes to my collection as well as to shop for them.

    Reply

  • I love the vegan meals as I’m trying to incorporate that more into my life. Thanks for sharing – this one looks good!

    Reply

  • Yay! Non-dairy recipes. I read with interest the comment on dairy being so essential to a healthy diet (?) but I wonder about the fact that humans are the only species that continue to drink milk after they are weened! It’s all in the grass for them. Similarly, I do much better without the dairy, although I tolerate it in moderation, it increases mucous and catarrah, and you often hear people hoiking their throat (grose) and spitting phlegm along the street..also disgusting! Dairy is in almost everything we eat these days, especially the fast foods and even diary products ( perfectly balanced food for a young calf) have been altered from mother nature’s recipe. But, each to their own. It’s only when I hear people say we must continue to drink or ingest milk and cheeses etc that I think, hey…there’s another side to this philosophy. There are many delicious and varied ways to get the amount of calcium and other nutrients necessary in a healthy diet. Do some research and have a look at the whole picture.

    Reply

  • I am wondering which ingredient(s) provide the body to provide the desired creamy texture. Baked potato + spices + liquid doesn’t sound like something that will hold together. Thanks 🙂

    Reply

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