Oh you need a comfort food recipe? Say no more! These vegan twice baked potatoes are the perfect cozy dinner as the nights get chillier! They’re baked to perfection and stuffed with your favorite spinach artichoke filling that will create a twice baked potato that even non-vegans will love! 

Why You’ll Love This Twice-Baked Potatoes Recipe

All you need to make these vegan twice baked potatoes are medium russet potatoes, vegan spinach artichoke dip, vegan parmesan cheese, chives, kosher salt, black pepper, and wallah! You’ve got yourself a creamy twice baked potato for a main dish. 

These potatoes are also a great side dish or appetizer to serve at dinner parties or when entertaining during the holiday season! You’ll love these potatoes because they’re A) delicious and B) great for a variety of eaters. 

You have two options for the spinach artichoke dip this recipe calls for. You can either make your own using my Vegan Artichoke Dip or, for extra ease, use pre-made vegan spinach artichoke dip! Either option will work great.

These vegan twice baked potatoes would be delicious on their own or with my Vegan Ham Recipe, Kale and White Bean Salad, or Enoki Beef Rolls!

Ingredient Notes

These vegan twice baked potatoes are made with a handful of simple ingredients. See the printable recipe card below for ingredient amounts and more detailed instructions. 

• medium russet potatoes: You can also use smaller potatoes if you’re making a small appetizer or large russet potatoes for a bigger serving just remember that cooking times will vary!
• neutral oil
• kosher salt
• vegan spinach artichoke dip
• vegan parmesan, or other dairy free cheese
• chives
• black pepper

Step-by-Step Instructions

Step 1: Preheat your oven to 400F and prepare a sheet pan with a wire rack (if you have one available). If not, you can just bake them on a baking sheet/baking tray and flip halfway. 

Step 2: Stab the clean potatoes with a fork to create holes all over the surface. Coat with neutral oil, using your hands to make sure the surface of the potato is oiled, and season with salt. Bake for 45 minutes, or until potatoes are tender.

Step 3: Carefully slice off the top of the potatoes lengthwise with a sharp knife (picture slicing a thin hat or opening to the potato!). Use a small spoon to start scooping out the flesh of the potatoes, being careful not to scoop too close to the skin. You want to create a potato bowl of sorts.

Step 4: Transfer the potato flesh into a large bowl and gently mash up (with a potato masher or fork) any large chunks. Add the prepared spinach artichoke dip and fold with a spatula to combine. Season with salt and black pepper, to taste. 

Step 5: Fill the potatoes with the mixture and grate a generous amount of vegan parmesan on top. 

Step 6: Bake the potatoes a second time for about 10-12 minutes until golden brown and serve topped with more black pepper and grated parmesan. 

Secrets to Success

• Use a splash of plant milk in your potato filling for a creamier twice baked potato.
• If you want to make these potatoes extra delicious, consider topping them with some extra shredded dairy-free cheese or nutritional yeast before the second bake.
• To get crispy potato skins and not chewy potato skins, avoid overcrowding your sheet pan. Also, make sure the surface of the potato is well oiled!

Yummy Twice Baked Potato Toppings

• Green onions
• Garlic powder or onion powder mixed in

• Fresh herbs
• Hot sauce 
• More dairy-free cheese
• Melted vegan butter

Storage Tips

For best results, let twice baked potatoes cool to room temperature and store them in an airtight container in the fridge for 3-4 days. Reheat and serve. 

These twice baked potatoes freeze beautifully. Just keep them in an airtight container in the freezer for up to 3 months. When you’re ready to serve, you can bake them directly from frozen. Just add a few minutes to the cook time. 

Recipe FAQs

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If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!