Dairy-free and so cheesy! Vegan twice baked potatoes are a cinch to make, and with the addition of homemade vegan pimento cheese they're comfort food you can feel 100% great about. Vegan and free from gluten and soy; oil-free option.
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.
Increase the creamy, decadent vibes by adding 2 to 3 tablespoons vegan butter to the potato-cheese filling.
Freezing not recommended. Refrigerate leftovers for up to 3 days. A microwave is the best method for reheating.