Vegan Twice-Baked Potatoes

This vegan twice-baked potatoes recipe makes a cheesy, savory main dish (or side dish) that you can enjoy night after night! Potatoes are loaded with healthy nutrients and you can enjoy the nutritional benefits of this plant-based meal made with baked potatoes, sweet potatoes, vegan sour cream, chives, and more!

Two vegan twice baked potatoes sit on plates, with vegan bacon, sour cream, and cheese on top.

A hankering for potatoes recently combined with the not-so-gentle urging of my daughter resulted in a quest to make traditionally creamy, cheesy Twice-Baked Potatoes. My quandary? How to make twice-baked potatoes vegan.

So when my recent urge for potatoes came on full throttle, I decided to give it a more adult (if not suburban) twist; Twice Baked Potatoes.

My quandary was how to make full-flavored, twice-baked potatoes vegan. Most recipes include bacon, sour cream, and cheese (things we vegans don’t eat).

What Makes This Recipe Shine?

  • CRISPY — Rubbing potatoes in olive oil before baking adds flavor and crispiness to the potato skins, making the entire potato delicious
  • PERFECT FILLING — Adding sweet potato to the filling creates a cheesy look and flavor in a healthier, plant-based way
  • BEST TOPPINGS — Using the best vegan toppings, like veggie bacon and vegan sour cream, creates a potato you can serve as a main meal or a side!

Key Ingredients

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe, including substitution ideas:

  • Russet potatoes — You’ll need 4 large potatoes
  • Olive oil — Rubbing the potato skins with oil before baking makes it more flavorful
  • Vegan sour cream — Use store-bought vegan sour cream or make your own cashew cream
  • Vegan butter — Any store-bought dairy-free butter will work here or you can make and use your own non-dairy butter
  • Veggie bacon — Any veggie bacon will do, but I’m partial to this tempeh bacon or even these bacon almond slivers
  • Chives — You can use freshly-chopped chives or dried ones
  • Plant-based milk — Use a plain variety (not vanilla flavored), like soy milk
  • Vegan cheddar shreds — Our favorites are Daiya or Follow Your Heart
  • Sweet potato — We’ll use a small sweet potato to add flavor and a cheesy filling mix
Several russet potatoes are on a counter sitting next to a cutting board with thin slices of potatoes.

What Potatoes are Best for Baked Potatoes?

Russet potatoes have a starchy, firm texture and low moisture content making them the best choice for baked potatoes. They create baked potatoes that are light and fluffy with a crispy crust (when prepared correctly). Red potatoes and Yukon Gold have a higher moisture content that can yield dense potatoes. They may work in a pinch, but your go-to potato should be the russet. You can speed up the baking time by poking a metal skewer through the center as it bakes. Use tongs to squeeze your potato to test whether they’re done. If they yield, your potatoes are done baking.

Looking down on two plates, both with cheesy bake potatoes with spoons sitting next to them.

Reader Reviews

These twice baked potatoes are so good! I can’t believe they’re vegan!

A hand holds a spoon full of potato filling, from vegan twice baked potatoes sitting on a plate behind it.

More Vegan Potato Recipes

Serve vegan twice-baked potatoes as a side dish to any number of tasty entrees such as Lentil Burgers or our family favorite, the French Dip Sandwich. Or it can even serve as its own meal with a Wedge Salad on the side.

Here are even more tasty potato recipes you’ll love:

We hope you love this recipe for vegan twice-baked potatoes as much as we do!

A vegan twice baked potato sits on a plate. It has vegan bacon, sour cream and cheese on top.

Vegan Twice-Baked Potatoes

Enjoy these vegan twice-baked potatoes as a main dish or a delicious side. You'll love the cheesy flavors and toppings added to make the perfect potato dish!
5 from 9 votes
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 25 minutes
Resting Time: 5 minutes
Total Time: 1 hour 40 minutes
Servings: 8 servings
Calories: 301kcal


  • 4 large russet potatoes
  • 1 teaspoon olive oil
  • ½ cup vegan sour cream
  • 3 tablespoons vegan butter
  • ¼ cup tempeh bacon (see note)
  • ¼ cup chopped fresh chives (optional)
  • ½ cup plant-based milk (plain, not vanila flavored)
  • ½ teaspoon salt
  • ¾ cup vegan cheddar shreds
  • salt and pepper to taste
  • 1 small sweet potato


For the Baked Potatoes

  • Wash and dry potatoes, then prick each with a fork several times (around 6 pricks per potato). Rub all 4 potatoes with olive oil, using your fingers to work the oil around all of the potatoes.
    Four potatoes have been picked with a fork, covered with oil, and seasoned with salt and pepper. They are sitting on a cutting board.
  • Oven-Baked Potatoes: Preheat oven to 375°F/190°C. Place prepared potatoes in the oven and bake for 60–75 minutes, until the potatoes are fork-tender. Use oven mitts to remove the hot potatoes. They will need to cool for several minutes before they are cool enough to touch.
  • Microwave Baked Potatoes: Place prepared potatoes in a microwave and use either the baked potato setting on your microwave or cook for 6 to 8 minutes. Use tongs to turn potatoes and cook for 2 to 3 additional minutes. Use a fork to see if the center is tender enough. If not, cook in 1 to 2-minute increments until done. Leave potatoes in the microwave to cool or

For the Potato Filling

  • Prick the sweet potato with a fork several times. Place it in the microwave and cook for 2 to 3 minutes. Test it with the fork, it should be tender. Use oven mitts to remove it from the microwave. Let it sit until cool enough to handle. Then cut it in half and use a melon baller to scoop out the insides.
  • Once the potatoes have cooled to the touch, slice potatoes in half lengthwise. Use a melon baller to scoop out the potato flesh.
    A hand is using a melon baller to scoop the insides of a baked potato that has been cut in half.
  • Be sure to leave a 1/8" shell of potato flesh around the skins to hold the potato boats together.
    Four baked potatoes have had the centers scooped out. They're sitting on a cutting board next to a melon baller that was used to scoop the potatoes.
  • In a medium bowl combine the scooped sweet potato and potato flesh, vegan sour cream, vegan butter, and garlic powder. Use a fork or a potato masher to press the ingredients together. Add salt and pepper to taste. Add soy milk, one tablespoon at a time, until you get a creamy texture. Stir in chives, veggie bacon (reserving some for the topping), and about ½ cup cheddar shreds.
  • Use a spoon to fill each of the potato boats with the creamy potato filling. Top each potato with equal amounts of the remaining cheddar shreds.
    A hand holds a spoon and is placing cheesy mashed potato filling into a scooped out baked potato. Another potato sits behind it.
  • Return the potatoes to the oven and bake for 15 to 20 minutes, until the cheese has melted.
  • Serve warm with additional vegan sour cream, veggie bacon, and any other favorite toppings.

Recommended Equipment

(The products above contain sponsored links to products we use and recommend)


You can use vegan bacon of your choice or use tempeh bacon recipe from this site.
Calories: 301kcal | Carbohydrates: 45g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 489mg | Potassium: 852mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2618IU | Vitamin C: 13mg | Calcium: 60mg | Iron: 2mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

This post was originally published in 2011 and was updated to include new photos, new text, and an updated recipe in 2020.

8 Responses to Vegan Twice-Baked Potatoes

  1. Avatar thumbnail image for MarlyBarb Reply

    5 stars
    These twice baked potatoes are delicious. I love the sweetness of the sweet potatoes and a little tang from the tempeh bacon. Will at this winner to my collection!

    • Avatar thumbnail image for MarlyMarly

      Hi Barb! I’m so glad you liked this potato recipe! I’m so with you about the combination of flavors making it a winner!

  2. Avatar thumbnail image for MarlySam Reply

    5 stars
    Best potato recipe ever!

  3. Avatar thumbnail image for MarlyJanet Reply

    5 stars
    These twice baked potatoes are so good! I can’t believe they’re vegan!

  4. Avatar thumbnail image for MarlyMarkos Venturis Reply

    5 stars
    I understand you. I grow up in a small town. They were the best years of my life, especially when we talk about the simplest and original dishes cooked by my grandmother.

  5. Avatar thumbnail image for MarlyMelanie Flinn Reply

    Those look tasty. Although not vegan, I’ve been experimenting with a lot more vegetarian & vegan meals. Having fun doing so! I always forget about a loaded potato for dinner. Might have to put that on next week’s meal plan.

  6. Avatar thumbnail image for MarlyMonet Reply

    5 stars
    What a great idea with the sweet potato, Marly. This looks like a great side to serve on a fall evening. I hope you are having a relaxing and joy-filled weekend. Much love from the hot hot state of Texas. Thank you for sharing another delicious recipe, my friend.

  7. Avatar thumbnail image for MarlyJeanette Reply

    5 stars
    Love how you veganized the twice baked potato and made it healthier too! Looks super creamy.

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