Best Vegan Double Stuffed Potatoes Recipes

VEGAN DOUBLE-STUFFED POTATOES

Vegan Double-Stuffed Potatoes image

Loaded baked potatoes with all the fixings but without any dairy or other animal products.

Provided by Shannan Labrador

Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes

Time 5h30m

Yield 3

Number Of Ingredients 13

Ingredients

1 cup cashews
water to cover
1 lemon, juiced
1 tablespoon nutritional yeast
½ teaspoon salt
3 large baking (russet) potatoes
¼ cup chopped fresh chives
¼ cup almond milk
2 tablespoons fake bacon bits
2 tablespoons margarine (such as Earth Balance®)
1 teaspoon minced garlic
salt and freshly ground black pepper to taste
1 pinch paprika, or to taste

Steps:

Place cashews in a bowl and cover with water. Soak for a minimum of 4 hours to overnight. Drain.
Combine cashews, lemon juice, nutritional yeast, and salt in the bowl of a food processor or a high-powered blender. Blend vegan sour cream until smooth and creamy. Refrigerate until ready to use.
Wash and dry potatoes. Prick several times with a fork and place on a microwave-safe plate. Cook on full power in the microwave until tender, 12 to 14 minutes, turning over once halfway through cooking. Cool for 15 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Cut cooked potatoes in half. Scoop out flesh without tearing the potato skin. Transfer flesh to a large bowl and place potato skins on the prepared baking sheet. Add vegan sour cream, chives, almond milk, fake bacon bits, margarine, garlic, salt, and pepper to the bowl with the potato flesh. Fill each potato skin with the mixture and mound it up high. Sprinkle with paprika.
Bake in the preheated oven until lightly browned, about 30 minutes.

Nutrition Facts : Calories 606.2 calories, Carbohydrate 84.3 g, Fat 25.9 g, Fiber 12.3 g, Protein 17.4 g, SaturatedFat 4.8 g, Sodium 884.2 mg, Sugar 5.6 g

CLASSIC STUFFED TWICE BAKED POTATOES

Classic Stuffed Twice Baked Potatoes image

This is my perfect basic recipe for twice baked potatoes. These potatoes are great to make ahead of time. Just refrigerate or freeze until you need them, and reheat in the oven. I prefer sharp cheddar cheese, but you can use whatever you like, but it will change the taste of the recipe. Cook time includes baking the potatoes. Bake a few extra potatoes for extra filling if you like.

Provided by IHeartDogs

Categories Potato

Time 1h27m

Yield 4-8 serving(s)

Number Of Ingredients 7

Ingredients

4 medium baking potatoes
2 tablespoons butter
1/2 teaspoon salt
1/3 cup sour cream
1/3 cup sharp cheddar cheese, shredded
1 tablespoon milk, maybe more
4 slices American cheese or 4 slices other good melting cheese

Steps:

Preheat oven to 400 degrees Fahrenheit.
Scrub and pierce potatoes.
Bake for one hour, or until fully cooked.
Remove potatoes from oven and let cool slightly.
Cut potatoes in half and scoop out potato, being careful not to tear the skins, and place in a large bowl.
Set skins aside.
Add butter and salt to potatoes; mash until smooth.
Add sour cream; mash until combined.
Add cheese; mash until combined.
Add one tablespoon of milk; mash.
If the mixture needs to be more creamy, add more milk, one tablespoon at a time, until desired consistency.
Add additional salt to taste, if needed.
Fill empty skins with potato mixture.
Top each potato with a half slice of cheese.
Return to oven and reheat until hot.
*Note*You may also refrigerate them to reheat at a later time, or you can freeze them.
If you freeze them, delay placing the cheese slices on top until you are ready to bake them. You might want to add more milk to the mix before filling the potatoes because after freezing they seem to reheat a little less creamy.