Twice baked potatoes was a dish that my aunt always made for Thanksgiving and Christmas family meals every year. She’s seriously famous for them. Well, that and also for cakes—she’s an excellent baker. I don’t know exactly what she puts in her twice baked potatoes, but I’m sure it’s plenty of cheese, butter, maybe some cream or whole milk, and maybe even some sour cream. Which is awesome for the holidays—I mean, I think I just listed some of my all-time favorite foods.
(Dear, sour cream, I love you. -Emma)
But I also think twice baked potatoes can be totally excellent in a more lightened up version, which is exactly what this is.
This is a dish you could totally feel good about eating alongside some of your favorite holiday comfort foods, or it could be an excellent weeknight dinner. Sort of a fancied up baked potato. It’s still got plenty of flavor and that cheesy, creamy goodness but without any dairy.
2 large russet potatoes
1 teaspoon olive oil
4 cloves of garlic
1/4 cup nutritional yeast
1/2 teaspoon onion powder
1/8 to 1/4 teaspoon cayenne
3-4 tablespoons almond milk or vegetable stock
2-3 tablespoons chopped green onion
2-3 tablespoons chopped facon (optional, but I love facon!)
plenty of salt and pepper
First scrub your potatoes under some warm water to remove any dirt, and pat dry. Lightly coat in olive oil. Cover in aluminum foil and bake at 425°F for 30-35 minutes. Remove from the foil (be careful, they’re hot!), and continue to bake for an additional 20-30 minutes depending on the size of your potatoes. They should be quite soft when pierced with a fork. Allow to cool enough to handle.
Cut the potatoes in half lengthwise and scoop out the insides leaving a small rim around the potato so it will be able to hold its shape. I think this is easiest to do with a melon baller, but a spoon will work too. I also just like to say melon baller because that’s funny and I’m really mature. Obviously.
Mash the scooped out potatoes with the minced garlic, nutritional yeast, onion powder, cayenne, almond milk or stock, and plenty of salt and pepper. You want a creamy consistency that still holds its shape. Feel free to adjust how much almond milk or stock you add, as this can vary some based on how big your potatoes are. Once well mixed, scoop back into the potato shells. Cover with facon if using and pop back in the oven (still 425°F) for 15-18 minutes until warmed through.
Top with green onions and serve warm. Yum! If you don’t really care about keeping this 100% dairy free, but you just like a lightened up version, feel free to top with a little plain Greek yogurt or, my love, sour cream. 🙂 Enjoy! xo. Emma
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.