Twice Baked Potatoes Recipe

Russet potatoes: Large, starchy potatoes that are ideal for baking and mashing.

Olive oil: Used to coat the potatoes for baking, adding flavor and helping to crisp the skin.

Unsweetened almond milk: A plant-based milk alternative that adds creaminess to the mashed potatoes without dairy.

Nutritional yeast: Adds a cheesy, nutty flavor to the mashed potatoes, making them rich and savory.

Garlic: Fresh cloves minced to add a robust, aromatic flavor to the filling.

Green onions: Chopped and used as a fresh, flavorful topping for the potatoes.

Vegan cheese: An optional topping that adds a melty, cheesy finish to the potatoes.

When mashing the potato insides, make sure to do so while they are still warm. This ensures a smoother texture and allows the almond milk and nutritional yeast to blend more easily. For an extra creamy consistency, use a potato ricer or food mill instead of a traditional masher.

• russet potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile and are rich in vitamins A and C.

• olive oil - Substitute with coconut oil: Coconut oil provides a slightly sweet flavor and is great for roasting.

• unsweetened almond milk - Substitute with unsweetened soy milk: Soy milk has a creamier texture and is high in protein, making it a good alternative.

• nutritional yeast - Substitute with miso paste: Miso paste adds a umami flavor and can be mixed with a little water to achieve a similar consistency.

• garlic - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can complement the dish well.

• green onions - Substitute with chives: Chives provide a similar mild onion flavor and can be used as a garnish.

• vegan cheese - Substitute with cashew cream: Cashew cream is rich and creamy, providing a similar texture and richness to vegan cheese.

• Allow the twice baked potatoes to cool completely at room temperature before storing. This helps prevent condensation, which can make the potatoes 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. This provides an extra layer of protection against freezer burn and helps maintain their flavor.

• Label the container or bag with the date. This way, you can keep track of how long they've been stored and ensure you use them within a reasonable time frame.

• Store the potatoes in the refrigerator for up to 5 days. If you plan to keep them longer, place them in the freezer where they can last for up to 3 months.

• When ready to reheat, preheat your oven to 350°F (175°C). Remove the potatoes from the refrigerator or freezer and unwrap them.

• Place the potatoes on a baking sheet and cover loosely with aluminum foil. This helps them reheat evenly without drying out.

• Bake for 20-25 minutes if refrigerated, or 35-40 minutes if frozen, until they are heated through and the tops are golden. For an extra crispy top, remove the foil during the last 5-10 minutes of baking.

• Alternatively, you can reheat the potatoes in the microwave. Place them on a microwave-safe plate and cover with a damp paper towel. Heat on high for 2-3 minutes if refrigerated, or 5-7 minutes if frozen, checking halfway through to ensure even heating.

• For a final touch, sprinkle some fresh green onions or additional vegan cheese on top before serving to enhance the flavor and presentation.

• Oven Method: Preheat your oven to 350°F (175°C). Place the twice baked potatoes on a baking sheet and cover them loosely with aluminum foil. Bake for about 20-25 minutes, or until they are heated through and the tops are golden. This method ensures that the potatoes remain crispy on the outside while the inside stays creamy.

• Microwave Method: Place the 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 to ensure they are heating evenly. This method is quick but may result in a slightly softer texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the twice baked potatoes in the air fryer basket in a single layer. Heat for 8-10 minutes, or until they are warmed through and the tops are crispy. This method gives a nice crunch to the potato skins.

• Skillet Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or vegan butter. Place the potatoes cut side down in the skillet. Cover with a lid and cook for about 10 minutes, or until the bottoms are crispy and the insides are heated through. This method adds a delightful crispiness to the potato shells.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the twice baked potatoes on the toaster oven tray. Heat for 15-20 minutes, or until they are warmed through and the tops are golden. This method is convenient and effective for smaller portions.

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

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

• Fork: Used to pierce the potatoes before baking to allow steam to escape.

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

• Spoon: Used to scoop out the insides of the baked potatoes.

• Mixing bowl: Used to mash the potato insides with other ingredients.

• Potato masher: Used to mash the potato insides to a smooth consistency.

• Measuring cups: Used to measure the almond milk and nutritional yeast.

• Measuring spoons: Used to measure the olive oil.

• Garlic press: Used to mince the garlic cloves.

• Chopping board: Used to chop the green onions.

• Spatula: Used to mix the mashed potato filling and to spoon it back into the potato shells.

Pre-bake potatoes: Bake the potatoes the day before and store them in the fridge. This way, you can skip the initial baking step.

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

Pre-chop ingredients: Chop the green onions and mince the garlic ahead of time to streamline the preparation process.

Batch cooking: Make a larger batch and freeze the extra twice baked potatoes. Reheat them in the oven when needed.

Instant mash: Use instant mashed potatoes as a quick alternative for the filling.