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.
Creamy Twice Baked Potatoes, serves two as a meal or four as a side dish.
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.
I am wondering which ingredient(s) provide the body to provide the desired creamy texture. Baked potato + spices + liquid doesn’t sound like something that will hold together. Thanks 🙂
What a lovely minimalistic recipe. Looks so yummy, easy and healthy. Thank you.
This sounds great! I’m definitely making this for dinner soon.
Oh wow this looks delicious! Perfect for a chilly winter’s day.
Yay! Non-dairy recipes. I read with interest the comment on dairy being so essential to a healthy diet (?) but I wonder about the fact that humans are the only species that continue to drink milk after they are weened! It’s all in the grass for them. Similarly, I do much better without the dairy, although I tolerate it in moderation, it increases mucous and catarrah, and you often hear people hoiking their throat (grose) and spitting phlegm along the street..also disgusting! Dairy is in almost everything we eat these days, especially the fast foods and even diary products ( perfectly balanced food for a young calf) have been altered from mother nature’s recipe. But, each to their own. It’s only when I hear people say we must continue to drink or ingest milk and cheeses etc that I think, hey…there’s another side to this philosophy. There are many delicious and varied ways to get the amount of calcium and other nutrients necessary in a healthy diet. Do some research and have a look at the whole picture.
I love the vegan meals as I’m trying to incorporate that more into my life. Thanks for sharing – this one looks good!
Potatoes are my weakness!! I’m definitely Pinning this for later!!
I love that you do non-dairy recipes. This looks so fabulous but please oh please make your recipe posts Paprika (the app) friendly!!!! It’s such an easy way to add recipes to my collection as well as to shop for them.
Thank you for the introduction.I like foods!
These potatoes look fabulous! Definitely a future weeknight meal right here.
I can’t wait to try nutritional yeast! Lovely recipe 🙂
Oh man, now I can add something else to my pregnancy cravings. This looks so delicious.
This looks so good! http://www.hannamarielei.com
This looks so delicious!
Oh my, this looks dreamy! You can’t beat a baked potato for lovely comfort food.
Just because something is nutritionally dense doesn’t mean that it’s something everyone can (and should) eat. For example, cashews are extremely good for most people, but if I have even one I will end up in the ER! I think, if you can eat dairy, more power to you and enjoy the wonder that is CHEESE! But, if you can’t due to dairy intolerance, thank goodness for recipes like these! 🙂 Have a wonderful day.
Love this! It’s so hard to find truly good dairy free recipes- so thank you!!!
I just love how versatile potatoes are. You can whip up practically anything in a few minutes and it’s always delicious! Love this idea!
Julie | http://www.xfallenmoon.com
Beautiful photos. These look so good, I’ll have to add this recipe in my list to make.
Hello! where can i find a good recipe of facon? thank you