Vegan Twice Baked Potato Recipe

Vegan Twice Baked Potato Recipe
This Vegan Twice Baked Potato recipe is easy to make and is bursting with flavor! It's an easy crowd pleaser that is not only dairy-free but vegan as well! Plus! Don't underestimate or over-look this simple root veggie! Potatoes are packed with potassium and contain 18 other minerals and vitamins! We've used some of our favorite dairy-free and vegan products but feel free to substitute with your favorite. Twice baked Potatoes are fool-proof!
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  1. 4 baking potatoes - washed,
  2. 1.5 tablespoons coconut oil,
  3. 1 stick Earth Balance Vegan Buttery Sticks,
  4. 1/2 cup Phoney Baloney Vegan Coconut Bacon (crumbled),
  5. 3/4 cup Good Karma Original Protein+ Flaxmilk,
  6. 3/4 cup Daiya Cheddar Style Shreds - plus more for topping,
  7. 1 teaspoon sea salt,
  8. 2 green onions - sliced,
  9. Freshly ground black pepper
  1. Preheat the oven to 400 degrees F.
  2. Place the potatoes on a baking sheet. Rub them with the coconut oil and bake for 1 hour, until a fork inserts easily.
  3. Cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
  4. In a large mixing bowl add remaining ingredients and whip with mixer.
  5. Fill the potato shells with the filling. Top each potato with a little more Daiya Cheddar Style Shreds then return to oven until the potato is warmed through, 15 to 20 minutes.
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