Vegan Twice-Baked Potatoes
- Total Time
- 2 hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1yellow onion, coarsely chopped
- 2tablespoons neutral oil
- Salt and pepper
- 4large russet potatoes
- 1½tablespoons white vinegar
- ½cup nondairy milk, plus more as needed
- ¼cup vegan butter
- 2tablespoons nutritional yeast
- Chopped chives (optional), for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
532 calories; 22 grams fat; 14 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 75 grams carbohydrates; 8 grams dietary fiber; 4 grams sugars; 13 grams protein; 1086 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat the oven to 400 degrees. In an oven-safe skillet or baking dish large enough to hold the potatoes, toss together the chopped onions, 1 tablespoon oil, 1 tablespoon water and pinches of salt and pepper. Using a fork, poke holes all over the potatoes. In a large bowl, toss the potatoes with the remaining 1 tablespoon oil and a pinch of salt.
- Step 2
Place the onions on the bottom rack of the oven and the potatoes directly on the top rack above the onions. (This way, any drips from the potatoes will land on the onions instead of the bottom of your oven.) Reserve the bowl. Roast, stirring the onions halfway through, until the onions are softened and browned in spots, 30 to 40 minutes, and the potatoes offer no resistance when a knife is inserted in their centers, 1 hour to 1 hour 15 minutes. Remove from the oven when each is finished and let the potatoes sit until cool enough to handle. (If your potatoes are dripping, place a piece of aluminum foil on the lower rack to catch any drips once the onions below have been removed.) Leave the oven on.
- Step 3
While the potatoes and onions roast, stir the vinegar into the milk.
- Step 4
When the potatoes are cool enough to handle, slice the top third lengthwise off the potatoes. Scoop out most of the flesh, leaving a ¼-inch border of flesh on the skin, and transfer the flesh to the reserved bowl. Scrape the potato tops of all flesh and add the flesh to the bowl. Snack on, compost or discard the top skins.
- Step 5
Season the potato filling generously with salt and pepper, then add the butter and nutritional yeast. Mash with a fork or potato masher until smooth, but don’t overwork. Add the onions and milk mixture; stir to combine. (Reserve the skillet.) If the mixture is stiff or dry, add more milk; season to taste with salt and pepper.
- Step 6
Mound each potato boat with the filling, then transfer to the reserved skillet, filling side up. Bake the potatoes until warmed through and dry to the touch, 10 to 15 minutes. Sprinkle with chives, if using.
Private Notes
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Cooking Notes
AD
Halved the recipe and used real butter because that’s what I had on hand. (To my fellow home cooks who find reviews with such tweaks infuriating: I see you, I hear you, I am holding space for you on your healing journey.) Took a lot of time but very little effort as most of the cooking time was passive. Turned out pretty tasty! I was not in danger of needing to add more plant milk, as the recipe suggests - in fact, next time I’ll add less than called for to start out, as my mixture was very wet.
Marcie
If the potatoes are large enough, just slice in half. No need to waste the top.
Robert L
I find that I can partially cook the potatoes in the microwave, then transfer to the oven to cut down on cooking time without loss of flavor or texture.
Tom sfba
Looks like a great recipe, love the roasted onions. Gout sufferers beware of the nutritional yeast, though. It’s a potent gout trigger. So, I will leave yeast out and sub in Parmesan cheese and chopped Kalamata olives to get the savory umami.
Tom sfba
There’s no need to coat the potatoes with oil for roasting. A bit of salt swirled in some water, amounts don’t matter, makes a perfect brine for roasting potatoes. Roll the spuds in the brine. Poke them with a fork a few times. Bake. In step5: Don’t over-mix. Add a bit of cornstarch slurry that you have boiled. Omit butter. Add more yeast and some garlic powder. The secret to mashed potatoes is to add starch water and not over-mix. When boiled, use the cooking water.
cnl
I've never known Russets to 'leak'. Sweet potatoes yes, big time, but russets?
Dr. Stevens
This recipe has no business being as good as it is! Though that is often the case with Ali Slagle’s recipes. Still I wouldn’t have tried this without the “nooch” love note from Tanya Sichynsky in this week’s veggie newsletter. I followed the recipe exactly and WOW!! Phenomenal!! Though it might have been a bad decision as my spouse proclaimed during cleanup that they never want potatoes any other way. :) Terrific flavor, easy/fun prep, and minimal cleanup! Great veg center-of-the-plate dish!
D
Because I wanted to simplify the process, I baked the potatoes, cut them in half and scooped them, and sautéed a shallot separately in neutral oil. Mixed all the ingredients as noted by the recipe, added some chopped parsley for color. They were delicious! We also made regular non-vegan ones, and I think these compared nicely. Plus it’s nice to get a break from an over abundance of cheese.
Dana
This was great! I baked the potatoes and roasted the onions one day, then finished preparing the dish the next. I was happily surprised how well it all came together. That also made the time investment feel more manageable.
stasia
Loved this, the only thing I may add next time is a bit of smoked paprika. I served it with peas and sautéed sliced vegan apple sausage. Yummy!
ANNA HEWAT
This was excellent. I added a bit more oil to the onions and added chili flakes to the mixture before baking and it was delicious!
Jon
Delicious, healthy dish, easy on animals and the environment.
CarlaB
Really enjoyed this! Made as directed minus the vegan butter because I didn’t have any on hand. Worked well as leftovers as well. Filled the scraped top skins with leftover filling.
Lynde
I am on a heart disease restricted diet and cannot have any oil. Is there a substitute or can it be omitted?
Tom sfba
There’s no need to coat the potatoes with oil for roasting. A bit of salt swirled in some water, amounts don’t matter, makes a perfect brine for roasting potatoes. Roll the spuds in the brine. Poke them with a fork a few times. Bake. In step5: Don’t over-mix. Add a bit of cornstarch slurry that you have boiled. Omit butter. Add more yeast and some garlic powder. The secret to mashed potatoes is to add starch water and not over-mix. When boiled, use the cooking water.
BlarneyTalker
Fry the potato skins
Kim H
A+ potatoes!
senorfuzz
Subbed vinegar with lemon bc it’s what I had on-hand and also subbed chopped olives for the yeast per the commenter below. Added some finely chopped preserved lemon to the milk mixture as well - delicious!
billfrog
AD, I love you!
Dr. Stevens
This recipe has no business being as good as it is! Though that is often the case with Ali Slagle’s recipes. Still I wouldn’t have tried this without the “nooch” love note from Tanya Sichynsky in this week’s veggie newsletter. I followed the recipe exactly and WOW!! Phenomenal!! Though it might have been a bad decision as my spouse proclaimed during cleanup that they never want potatoes any other way. :) Terrific flavor, easy/fun prep, and minimal cleanup! Great veg center-of-the-plate dish!
ap
What healing journey?
Robert L
I find that I can partially cook the potatoes in the microwave, then transfer to the oven to cut down on cooking time without loss of flavor or texture.
cnl
I've never known Russets to 'leak'. Sweet potatoes yes, big time, but russets?
Ruth
Russets can burst so always poke holes in them before baking.
Tom sfba
Looks like a great recipe, love the roasted onions. Gout sufferers beware of the nutritional yeast, though. It’s a potent gout trigger. So, I will leave yeast out and sub in Parmesan cheese and chopped Kalamata olives to get the savory umami.
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