Plant-Based Twice Baked Potatoes

Satisfy your comfort food cravings with these vegan twice baked potatoes!

Ingredients

5 Potatoes
350ml Plant milk
3 tablespoons Nutritional yeast
1/2 teaspoon Onion powder
1/2 teaspoon Garlic powder
4 tablespoons Potato starch
2 tablespoons Vegan butter
3 tablespoons Plant milk
A pinch of Sea salt
Vegan bacon
Fresh parsley chopped

Instructions

Preheat the oven to 170C, prick the potatoes with a fork, place on a baking tray and place in the oven for an hour, removing 30 minutes in to flip.

Place the 350ml of plant milk into a blender with the coconut oil, nutritional yeast, onion powder, garlic powder, fine sea salt, potato starch and butter and blend until smooth.

Add the mixture to a saucepan over a medium to low heat whisking constantly. Cook until thick then remove from the heat.

Once the potatoes have baked for an hour, remove from the oven and leave to cool for 10 minutes, slice the potatoes open and scoop out some of the filling.

Combine the scooped out potato with the cheesy mixture and 3 tablespoons of plant milk then divide the mixture between the baked potatoes, packing the filling on top. Sprinkle salt and pepper on top a long with vegan bacon (optional) and return to the oven for a further 20 minutes. Remove from the oven once bubbly on top and golden brown. Sprinkle with salt and chopped parsley to serve.

Browse more Recipes

Rainbow Fruit Skewers

How to: Fruit kebabs!

Carrot Hot Dog

The perfect plant-based alternative to a classic hot dog! Much healthier and perfect for the BBQ...

Mediterranean Watermelon Salad

Refreshing cucumber, creamy feta, zesty dressing and fresh fruit? What more could you want from a summer salad?!

Pineapple Mint Martini

Thanks to its playful tropical spin, this pineapple and mint martini is a great recipe to add to your summer drink arsenal!