Twice-Baked Potatoes Recipe

Russet potatoes: These large, starchy potatoes are perfect for baking and mashing.

Olive oil: Used to coat the potatoes, helping them crisp up in the oven.

Unsweetened almond milk: A dairy-free milk alternative that adds creaminess to the mashed potato filling.

Garlic powder: Adds a subtle garlic flavor to the potato mixture.

Onion powder: Enhances the savory taste of the filling.

Salt: Essential for seasoning the potatoes.

Pepper: Adds a touch of heat and depth to the flavor.

Nutritional yeast: Provides a cheesy, nutty flavor without any dairy.

When scooping out the insides of the potatoes, use a spoon with a slightly curved edge to get as close to the skin as possible without tearing it. This ensures you maximize the amount of potato flesh you can use for the filling while maintaining the integrity of the potato skins.

• russet potatoes - Substitute with sweet potatoes: Sweet potatoes provide a different flavor profile and are rich in vitamins and fiber.

• olive oil - Substitute with avocado oil: Avocado oil has a higher smoke point and a mild flavor, making it a great alternative for baking.

• unsweetened almond milk - Substitute with unsweetened soy milk: Soy milk has a creamier texture and higher protein content, which can enhance the creaminess of the potatoes.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more robust and aromatic flavor compared to garlic powder.

• onion powder - Substitute with finely chopped onions: Finely chopped onions provide a fresh and slightly sweet flavor, adding more texture to the dish.

• salt - Substitute with sea salt: Sea salt has a more complex flavor and contains trace minerals that table salt lacks.

• pepper - Substitute with white pepper: White pepper has a milder flavor and a slightly different heat profile, which can add a subtle complexity to the dish.

• nutritional yeast - Substitute with miso paste: Miso paste adds a savory umami flavor and a creamy texture, making it a great alternative to nutritional yeast.

• Allow the twice-baked potatoes to cool completely before storing. This helps prevent condensation, which can make the potato skins soggy.

• Wrap each potato half individually in plastic wrap or aluminum foil. This ensures they stay fresh and prevents them from sticking together.

• Place the wrapped potatoes in an airtight container or a resealable plastic bag. Label the container with the date to keep track of freshness.

• Store the potatoes in the refrigerator for up to 4 days. For longer storage, consider freezing them.

• To freeze, place the wrapped potatoes on a baking sheet in a single layer. Freeze until solid, about 2-3 hours.

• Once frozen, transfer the potatoes to a resealable freezer bag or airtight container. This method prevents them from sticking together and allows you to take out only what you need.

• Label the container with the date and contents. Frozen twice-baked potatoes can be stored for up to 3 months.

• When ready to reheat, preheat your oven to 375°F (190°C). Remove the potatoes from the freezer and unwrap them.

• Place the potatoes on a baking sheet and cover loosely with aluminum foil. Bake for 20-25 minutes if refrigerated, or 35-40 minutes if frozen, until heated through.

• For a crispier top, remove the foil during the last 10 minutes of baking. Enjoy your delicious twice-baked potatoes as if they were freshly made!

• Oven Method: Preheat your oven to 350°F (175°C). Place the twice-baked potatoes on a baking sheet. Cover them with aluminum foil to prevent them from drying out. Bake for about 20-25 minutes, or until they are heated through. Remove the foil for the last 5 minutes to let the tops get crispy.

• Microwave Method: Place the twice-baked potatoes on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on high for 2-3 minutes, checking halfway through. If they are not heated through, continue microwaving in 30-second intervals until hot.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the twice-baked potatoes in the air fryer basket, making sure they are not touching. Air fry for about 10-12 minutes, or until they are heated through and the tops are crispy.

• Stovetop Method: If you prefer a quicker method, you can use a skillet. Heat a non-stick skillet over medium heat. Add a small amount of olive oil or vegan butter. Place the twice-baked potatoes cut side down in the skillet. Cover and cook for about 5-7 minutes, or until heated through and the bottoms are crispy.

• Oven: Used to bake the potatoes until they are tender and to finish baking the stuffed potatoes until golden brown.

• Fork: Used to pierce the potatoes before baking and to check their tenderness.

• Baking sheet: Holds the potatoes while they bake in the oven.

• Mixing bowl: Used to combine the scooped-out potato insides with other ingredients.

• Knife: Used to cut the baked potatoes in half lengthwise.

• Spoon: Used to scoop out the potato insides and to spoon the mashed mixture back into the potato skins.

• Potato masher: Used to mash the potato insides with the almond milk and seasonings until smooth and creamy.

• Measuring spoons: Used to measure out the olive oil, garlic powder, onion powder, and nutritional yeast.

• Measuring cup: Used to measure the almond milk.

Pre-bake potatoes: Bake the potatoes ahead of time and store them in the fridge. This way, you only need to reheat and stuff them when ready.

Use a microwave: Speed up the initial baking by microwaving the potatoes for 10 minutes before transferring them to the oven.

Batch prep: Double the recipe and freeze the extra stuffed potatoes. Simply reheat them when needed.

Instant mash: Use pre-made mashed potatoes as a quick alternative to scooping and mashing the insides.

Streamline ingredients: Measure out all your ingredients before starting to save time during the cooking process.