Loaded twice baked potatoes meet Dairy-Free Twice Baked Potatoes! With the right ingredients, you can create a classic comfort food that's dairy-free and equally delicious.
This is an easy side dish recipe that makes dairy-free baked potatoes way more fun and delicious.
Dairy adds richness, creaminess, and flavor. In this dish, I've checked all of those boxes. Just like I did with these Dairy-Free Mashed Potatoes.
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❤️Why You'll Love this Recipe
- Quick: The prep work for dairy-free twice baked potatoes doesn't take much time. The longest part is letting the potatoes bake in the oven.
- Make them in advance: These can be made the day before in the refrigerator or you can freeze them for an easy side to have any day of the week.
- Delicious: Using the right dairy-free substitutions for butter and sour cream will give you the best results when re-creating a classic twice baked potato.
📝Ingredient Notes
- Russet potatoes: Russet is the preferred potato to use when making these double baked potatoes. They're much sturdier with tougher skin. Yukon Gold potatoes aren't as starchy as russet potatoes, and red potatoes' skin is too thin.
- Non-dairy butter: For any dairy-free substitution, I will always recommend that you use brands that you know and love the taste of. Because they can make or break a recipe sometimes. My recommendation is Country Crock Plant Butter with Olive Oil (or avocado oil).
- Dairy-free sour cream: I haven't tried many brands of dairy-free sour cream. If you have one in mind that tastes great, use it. My personal preference isn't even labeled a dairy-free sour cream. It's actually Unsweetened Plain Coconut Yogurt by SoDelicious. Its consistency is thinner than sour cream, but the tanginess and coolness it has make it a great sour cream alternative for dairy-free people.
- Bacon: Crispy bacon adds delicious texture and flavor. I always aim for crispy bacon! However, if you need a vegan or vegetarian option, just omit the bacon!
- Green onions: Chives can be used in place of green onions. Chives, however, have a milder flavor than green onions. So, you'll need to use more of them in place of the green onions.
- Nutritional yeast: You could leave this ingredient out, but it gives the potatoes a cheesy flavor. So I use it!
🥣Equipment
- Baking sheet
- Knife
- Medium-sized bowl
🔪How to Make Dairy-Free Twice Baked Potatoes
- Preheat the oven to 400 degrees Fahrenheit. Wash and dry the potatoes well then poke them all over using a knife or fork. Rub the outsides of the potatoes with olive oil and coarse salt.
2. Place them on a baking sheet and bake for 45 minutes to 1 hour, or until the insides are soft. While the potatoes are baking, prepare the crispy bacon on the stove.
3. Allow the potatoes to cool some before handling. Slice a thin layer off the tops of the potatoes. Using a spoon, scoop out the insides of the potatoes into a bowl, leaving about a ¼ inch border of potato.
4. Add non-dairy butter to the bowl of potatoes. Mash and combine well. Then mix in the seasonings, sliced green onions and crispy bacon (leave some for serving if desired), and the dairy-free sour cream. Taste for seasonings.
5. Scoop the potato mixture back into each baked potato. With clean hands, smooth out the surface of the potato mixture (wetting your fingers with water makes this easy).
6. Place the potatoes back onto the baking sheet and bake for another 10 minutes at 400 degrees Fahrenheit, and broil for the last 1 to 2 minutes for browning. Let cool, and optionally top with more dairy-free sour cream, chopped bacon, and green onions. Enjoy!
🧊Storing + How to Freeze
Dairy-free twice baked potatoes will last in the fridge (in an airtight container) for 3 to 4 days.
Reheating from the refrigerator: Twice baked potatoes can be warmed in the microwave or the oven. If you reheat them in the oven, preheat the oven to 350 degrees Fahrenheit and bake until warmed through (about 15 to 20 minutes).
Freezing: Add the potato mixture to the baked potato but don't add any toppings (like dairy-free cheese). Once the potatoes are completely cooled, wrap each one with plastic wrap. Then wrap again with foil. Transfer the wrapped potatoes to a freezer-safe gallon ziplock. They can be kept frozen for up to 3 months.
Reheating from frozen: Remove the plastic wrap from the potatoes, then rewrap each potato in foil. Bake at 375 degrees Fahrenheit on a baking sheet for 15 to 20 minutes. Remove the foil (at this point, you can optionally top with dairy-free cheese), and bake for another 15 to 20 minutes or until the potato is warmed through (and the dairy-free cheese is melted).
Reheating from thawed: Place the wrapped potatoes in the refrigerator to thaw overnight. Remove the plastic wrap and foil, then place on a baking sheet lined with parchment paper. (Optionally top with dairy-free cheese and) Bake per recipe instructions. They could take a little longer to bake if they are icy in the center.
✅Pro Tips
- Use russet potatoes: Russets are best for baking. Using other varieties won't give you the same results.
- Clean the potato skins well before preparing: The skins are really dirty but totally edible and delicious if properly cleaned. Use a vegetable brush to scrub the potatoes clean with warm water.
- Cook the potatoes all the way through: If the potatoes are undercooked, the insides will be hard to scoop out. You can poke it with a knife into the center to test the softness.
- Slice depending on the size of your potatoes: If you're working with large potatoes, slice them in half to create more servings. If you are working with smaller potatoes, peel the skin off the top and use each potato as a single serving.
- Let the potatoes cool before scooping: There will be a lot of steam when they come out of the oven and you can burn yourself. Let them cool!
- Don't scoop down to the potato skins: Leave about a ¼ inch border of potato. This makes your potatoes sturdier to work with. Otherwise, they can tear and fall apart.
⁉️Frequently Asked Question
Over-mixing causes the potatoes to become gluey rather than light and fluffy. If your potatoes aren't fully cooked in the first place, this can lead to over-mixing to break down the clumps of potatoes. Fully cook the potatoes and use a fork or potato masher to mix the potatoes and non-dairy butter until smooth. Then fold in your toppings.
This is a result of too much liquid. This can happen using dairy and non-dairy products. I avoid using too much dairy-free sour cream and be sure I end up with a thicker consistency of mashed potatoes, rather than a runnier consistency. I've read where others have used instant mashed potatoes to fix their runny twice baked potatoes! If you try this, be sure to use instant mashed potatoes that do not contain milk ingredients.
Twice baked potatoes should be baked uncovered without foil. Foil traps moisture and can leave you with a soggy potato. However, when reheating a frozen twice baked potato, you can initially heat them wrapped in foil to help cook the potato through. The remaining half will be cooked uncovered to help crisp them back up.
A twice baked potato is a russet potato that's been baked in the oven until fully cooked, then sliced in half, and then prepared by making a mashed potato mixture (using ingredients like butter, sour cream, shredded cheddar, crispy bacon, and green onions) after separating the potatoes and skins. The mixture is scooped and mounded back into the potatoes and usually topped with cheese before baking a second time.
Yes! However, you should check your bacon because, while bacon is naturally gluten-free, sometimes additives and flavorings contain gluten. The rest of these ingredients should also be naturally gluten-free, but always double-check the brands you use to be safe.
🍗Serving Ideas
⭐️Before you go! If you enjoyed this recipe for Dairy-Free Twice Baked Potatoes, leave a recipe rating below! I love to hear from you.
📖 Recipe
Dairy-Free Twice Baked Potatoes
Ingredients
- 2 ½ pounds russet potatoes skins cleaned
- 1 tablespoon olive oil
- salt to taste
- pepper to taste
- 3 tablespoons non-dairy butter
- ½ cup non-dairy sour cream I use Unsweetened Plain Coconut Yogurt by SoDelicious
- 1 sprig green onion sliced
- 1 tablespoon nutritional yeast
- 4 slices bacon crispy
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Wash and dry the potatoes well then poke them all over using a knife or fork. Rub the outsides of the potatoes with olive oil and coarse salt.
- Place them on a baking sheet and bake for 45 minutes to 1 hour, or until the insides are soft. While the potatoes are baking, prepare the crispy bacon on the stove or in the oven for about 18 minutes.
- Allow the potatoes to cool some before handling. Slice a thin layer off the tops of the potatoes. Using a spoon, scoop out the insides of the potatoes into a bowl, leaving about a ¼ inch border of potato.
- Add non-dairy butter to the bowl of potatoes. Mash and combine well. Then mix in the seasonings, sliced green onions and crispy bacon (leave some for serving if desired), and the dairy-free sour cream. Taste for seasonings.
- Scoop the potato mixture back into each baked potato. With clean hands, smooth out the surface of the potato mixture (wetting your fingers with water makes this easy).
- Place the potatoes back onto the baking sheet and bake for another 10 minutes at 400 degrees Fahrenheit, and broil for the last 1 to 2 minutes for browning. Let cool, and optionally top with more dairy-free sour cream, chopped bacon, and green onions. Enjoy!
Notes
- Store leftovers in the fridge (in an airtight container) for 3 to 4 days.
- Most brands of bacon are gluten-free, but, if you follow a strict gluten-free diet, check packaging for certified gluten-free labels.
- For a vegan/vegetarian option, omit the bacon.
Nutrition Disclaimer: The nutrition label is only an estimate. Amounts may vary based on the products used and different nutrition calculators. If tracking nutrition information is important to you, it's recommended that you plug these ingredients into an online nutritional calculator.
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