Creamy, cheesy, and so much healthier than the traditional version, these Vegan Twice Baked Potatoes are filled with tangy pimento cheese and make an excellent side dish or party snack. Free from gluten and soy; oil-free option.
I've been all about potatoes lately, especially russets, with their comforting, nostalgic, quintessential potato flavor. And with fall right around the corner, I figured it's a great time to share this recipe for cheesy twice baked potatoes!
There's a little bit of prep and time involved in making these, but in all, it's actually pretty simple. The other great thing is that the pimento cheese can be made up to two days in advance (although, it might be difficult not to devour it before you ever actually get around to baking the potatoes).
Heck, even the potatoes can be baked in advance, making this a great dish for dinner parties or holiday meals when you have several other things going on in the kitchen.
I think you're going to LOVE these twice baked potatoes. They're....
- loaded with tangy pimento cheese flavor!
- much healthier than traditional cheesy stuffed potatoes
- perfect for game day or as a hearty dinner side dish
- so filling, with plenty of fiber, protein, and plant-based fat per serving
Be sure to scroll down to the recipe card for full instructions. Here's a summary to get you started!
How to Make Vegan Twice Baked Potatoes
- Prepare the pimento cheese so that it has time to rest in the refrigerator.
- Scrub and wash the potatoes. Pat dry, and use a fork to poke vent holes in the skins. Rub with oil and salt, and place on a baking sheet.
- Bake the potatoes in a 425 degree oven for about 1 hour. Set aside until cool enough to handle.
- Slice off the top third of each potato (as pictured above).
- Use a spoon to scoop out the flesh of the potatoes, leaving about ¼ inch of potato all the way around. Place the scooped out potato in a mixing bowl.
- To the bowl add pimento cheese, non-dairy milk, and a generous pinch of salt. Use your tool of choice to mash and mix it all together (a fork is fine).
- Now, make it your own! Taste and adjust the seasonings, adding hot sauce, black pepper, or melted vegan butter if you're into it.
- Spoon the filling into the hollowed out potatoes, and don't be shy! It's okay to really pile it on.
- Bake the stuffed potatoes in a 400 degree oven for 12 to 15 minutes or until hot in the center.
Garnish with sliced green onion and a bit of reserved pimento and enjoy!
Expert Tips + Options
- If making the pimento cheese and/or potatoes in advance, remove from the refrigerator about an hour before assembly so that they come to room temperature. Then...
- Since the final bake is brief, the filling should be somewhat warm when the potatoes go into the oven. So if you baked the potatoes in advance and they're now cold, briefly warm the potato filling in a microwave or in a small pot on the stove before combining with the pimento cheese.
- Make these deliciously indulgent by adding a bit of melted vegan butter to the filling. For the record, the filling you see in the photos does not contain oil or butter.
- Don't be shy with seasonings. The potato really tones down the saltiness and tang of the pimento cheese. So taste as you go, and be sure to add plenty of salt and pepper.
- Speaking of seasonings, try smoked paprika, liquid smoke, or cayenne for extra flavor.
- While you're at it, go ahead and crumble some vegan bacon on top!
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I love hearing from you! If you try the recipe be sure to leave a comment and a star rating below to let us know how it turned out.
Vegan Pimento Cheese Twice Baked Potatoes
- baking sheeet
- 1 batch Vegan Pimento Cheese Can be made in advance.
- 5 medium russet potatoes, scrubbed/washed and dried
- 2 teaspoons oil, optional Omit for oil-free; creates a crispy skin on the potatoes.
- 2 tablespoons unsweetened, plain non-dairy milk
- salt and pepper
OPTIONAL add-ins and garnish (see Notes):
- hot sauce, to taste
- 3 green onions, white and light green parts, sliced
- 2 tablespoons chopped pimento Reserve when making pimento cheese.
- If pimento cheese was made in advance and is refrigerator cold, set out and allow to warm to room temperature.
- Preheat oven to 425 degrees F (218 C). Use a fork to prick the potatoes a few times on each side. If using oil, rub onto the skins, then sprinkle generously with salt. Place potatoes on a baking sheet, and bake for 55 to 65 minutes, flipping after 25 minutes to encourage even cooking. Larger potatoes will take longer. When done, a butter knife should easily slide into the center. Turn off oven, and set potatoes aside until cool enough to handle.
- Lay a potato on its side, and slice through lengthwise, cutting off the top third. Refer to photo. Repeat with remaining potatoes. (Reserve the sliced off tops for snacking!)
- Use a spoon to scoop out the flesh of the potatoes leaving approximately ¼ inch of potato attached to the skin. Place the scooped out potato in a medium-size bowl.
- Add about ⅔ of the pimento cheese to the bowl, along with the milk. Mash with a fork until the potato is mostly broken down. Add more pimento cheese (I usually use the full batch, depending on the size of the potatoes), a generous pinch of salt, and mix again. Taste and adjust seasonings, adding black pepper and hot sauce, if desired (see Notes).
- Preheat oven to 400 degrees F (205 C). Spoon the potato-cheese filling into the hollowed out potatoes. The filling won't melt or bubble over during baking, so it's okay to really pile it on! Sprinkle with black pepper. Bake for 12 to 15 minutes or until hot in the center.
- Garnish with green onion and chopped pimentos, and serve immediately.