Twice Baked Potatoes are a great side dish for your family and company. Easy to pre-prepare & all you have to do is slide them in the oven & relax.
I can't count how many times I have pre-prepared dairy-free twice baked potatoes and had them in the refrigerator when company came over.
Then when the company arrived all I have to do is slide them in the oven and visit with our guests.
And when I make a couple for just me and my husband I sure get lots of praise.
What I'm getting at is that twice baked potatoes are enjoyed by everybody and they aren't hard at all.
This time around I took some process shots just in case you'd like a little coaching. Especially if you're a new cook. These photos will make your work even easier.
Check out the photos below and I'll walk you through the steps.
Table of Contents
How Do You Make Cheesy Twice Baked Potatoes?
- Pick out the russet potatoes so that they are as uniformly shaped as possible.
- Clean the potatoes with a vegetable brush, lightly stick each potato a few times so that they don't explode when baking and bake at 350°F for one and a half hours.
- After the potatoes are baked lay them on their side and cut off a small slice from the top of the potato. Not too far down as each serving is a whole potato.
- I use a bread knife for this as I find it cuts better without tearing.
- First, scoop out a little potato from the center of each potato as in the first potato in photo number three. This lets the potatoes cool quicker so that they are easier to handle.
- Place all of the potato insides in a large bowl. You'll be adding ingredients and mixing so you'll want plenty of room.
- Now go through and scoop out as much as you can from each potato without punching a hole in the bottom of the shell. If you do, don't worry. No one will ever know but it will be easier for you to work with if there aren't holes.
- Try not to tear the edges either but believe me they are very forgiving after they are stuffed. You can see in photo number four that I have a big tear in the very bottom potato. It was no problem when I stuffed it as the stuffing holds it together.
- Scrape the potato out of the little tops too. Throw the tops away.
- Now you have a big bowlful of beautiful baked potato stuffing. Use a potato masher and mash out all of the lumpy parts.
- Add all of the ingredients and whip up until the mixture is smooth. I used an electric hand mixer but you can do this in a stand mixer also.
- Don't worry if it seems a little thick. As you've been working the dairy-free butter has cooled off and it won't seem as creamy as it should be. As the casserole bakes they get much softer.
- Start to fill each potato with a large spoon. First stuff the ends on all of the potatoes then go back and start filling in the centers. Pile the potatoes up evenly.
- Sprinkle the remaining 'cheese' shreds over the top. Place each potato in a large casserole that is 9" x 13". Don't pack the casserole dish too full or it will be hard to get them out without making a mess.
- Bake again at 350°F for 25 minutes.
Can You Twice Bake Other Potatoes?
- Truly, russet potatoes are the best for baking - especially twice.
- Yukon Gold potatoes are a yellow color and aren't as starchy as russets. Starchy is good for baked potatoes though.
- Russets taste fantastic but you may need to clean up their skins some.
- The small colorful baby potatoes that are on the market now have many pretty color varieties with their purple, red and gold skins but they are small are hard to handle.
- Red potatoes have that pretty outside skin too with a bright white interior. The skins are very thin though and would be hard to scoop without tearing.
- Fingerling potatoes have nutty or earthy flavors with different varieties also being in different colors. Not good for twice baked but great for roasting.
Here's one of the pics I used back in 2012 when I first introduced this recipe but this time around I added vegan cheese to help you with a variation. Here's a picture right below!
These potatoes were made the exact same way but the dairy-free cheese was left out.
If you want to prepare the potatoes way in advance this recipe freezes great. It comes out just like you had freshly prepared them.
All ingredients are put together and stuffed into the potato shells and then placed into the freezer.
Your side dish is all done until you are ready to bake them for the second time so that you can eat up.
- TO FREEZE:
- Pre-freeze the potatoes for about an hour before putting them in a container or freezer bags.
- This keeps the mashed tops from sticking to anything. When they are firm - take them out and package them according to any of the directions you would like to choose in my article Preparing Food for the Freezer.
- TO PREPARE AFTER FREEZING:
- Take them out of the freezer and put in your refrigerator in a casserole dish at least 24 hours before baking. I say put them in a dish because there will be some water in the bottom of the dish after defrosting.
- Just drain and you should even pick up each potato and carefully tilt to drain if necessary. They will bake up perfectly.
- Place in a preheated oven at 350° for 40 to 45 minutes until they are very hot all the way through.
- You can sprinkle a little paprika on top of ones with no 'cheese' to give a festive color.
Dairy-Free Twice Baked Potatoes
- 6 baking potatoes, russets
- ½ cup dairy-free butter
- ¾ cup dairy-free sour cream
- ¾ cup dairy-free milk, unsweetened
- 1 ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 6 ounces dairy-free cheddar style cheese, grated or shreds
- Preheat the oven to 350°
- Wash the potatoes with a vegetable brush. Pierce with a fork so that the potatoes do not explode when baking.
- Bake at 350° for and 1 hour and 15 minutes.
- When you can handle them slice off the top of each potato.
- With a large spoon scoop out the potatoes. Scoop out the tops too. Place all of the potato stuffing in a large mixing bowl.
- Mash with a potato masher.
- Add the non-dairy butter and non-dairy sour cream and ¼ cup of the non-dairy milk.
- Add 3 ounces of the grated dairy-free cheese, salt, and pepper.
- Mix by hand with a heavy wooden spoon or an electric hand mixer or a stand mixer.
- Mix well and if you think it is too dry add a little more milk. When they are baked again they will become creamier. It is just that they are cool now and seem stiff. I do usually use the whole ½ cup of milk because I buy large potatoes.
- Scoop the mashed potatoes back into the potato shells. Mound them up so that you use all of the mixture.
- Sprinkle the remaining dairy-free cheese over the potatoes.
- At this point you can bake, refrigerate or freeze them.
- To BAKE:
- Put back into the oven at 350° and bake 25 minutes.