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Dairy-Free twice baked potatoes are in a casserole with one on a front plate. A forkful is right in front.
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5 from 10 votes

Dairy-Free Twice Baked Potatoes

Twice Baked Potatoes are a great standby for your family and company too. Easy to make ahead and all you have to do is slide them in the oven and relax. The perfect side dish and a great presentation. 
Course Side Dish
Cuisine Casserole, Potatoes
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings 6 Servings
Calories 353kcal

Ingredients

  • 6 baking potatoes, russets
  • 1/2 cup dairy-free butter
  • 3/4 cup dairy-free sour cream
  • 3/4 cup dairy-free milk, unsweetened
  • 1 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 6 ounces dairy-free cheddar style cheese, grated or shreds

Instructions

  • 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 1/4 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 1/2 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.

Notes

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 to give a festive color.

Nutrition

Serving: 1Potato | Calories: 353kcal | Carbohydrates: 35g | Protein: 7g | Fat: 21g | Saturated Fat: 5g | Sodium: 689mg | Potassium: 904mg | Fiber: 5g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 24.3mg | Calcium: 89mg | Iron: 7mg