Creamy Twice Baked Potatoes

As a child I was often exposed to the horror that is microwaved “baked” potatoes, a travesty which, in my opinion, is one to compete with that of the most audacious crimes in this world (like using apostrophe’s incorrectly- hello mister greengrocer). Har har.

It wasn’t until I moved to Britain that I realised it was possible to achieve restaurant style potatoes at home, baked spuds with crispy skins and a smooth and creamy centre. Microwaves may save time, but they make a potato taste like… err a microwaved potato to be precise. I’m a snob. I also don’t own a microwave.

So anyway, as a child I also loved to consume boxed twice baked potatoes. Layer the fact that I didn’t know real baked potatoes were possible on top of this tragic aspect of my youth and it makes sense why I didn’t realise until recent years that not only could you make your own oven baked potato, but that it’s also possible to make homemade twice baked potatoes! Life is miraculous and, yes, I’m American.

Recipe Notes

If you’re looking for an easy comfort food then twice baked potatoes should be an obvious maybe on your list of potential meals. Try this vegan version served with a nice salad or on their own (my general rule is one whole baked potato is an adequate meal). The yoghurt adds a creamy richness to the potatoes while the miso and sherry impart a very mild Eastern influence. Should you omit the latter ingredients, some extra salt may be worth chucking in (and maybe some extra yoghurt too).

Don’t feel limited to the ingredients I’ve chosen for this recipe. Try vegan yoghurt and fresh chives (for a mock sour cream and chives flavour), or your favourite fake cheddar with facon bits.

Vegan Twice Baked Potatoes

Serves two
  • Directions/Method
    1. Pierce the skin of the potatoes about a dozen times with a sharp knife and simply bake the potatoes at 200° for about an hour. You can tell if the potatoes are done or not by inserting a knife into the potato. Once baked, remove the potatoes from the oven and cut each one in half. Allow to cool for a few minutes.
    2. While the potatoes are cooling, heat the oil to medium heat in a saucepan and toss the onions in. Cover and leave for ten minutes, stirring halfway through. Add the garlic and fry for one more minute before adding the onion and garlic mixture to a large bowl.
    3. Scoop the potato out of the skins into the bowl with the above mixture. It’s okay if a little potato is still left on the skins; better that than breaking the skins! Add all the rest of the ingredients into the bowl and mash well (a few lumps of potato are ok).
    4. Re-fill the potato skins with the mashed potato mixture. If you’re feeling creative you can use a pastry bag or a fork to create a design on the top. Or you can just plop it in with a spoon.
    5. Place the skins on a tray and pop the potatoes back in the oven (which you shouldn’t have turned off, by the way) for another 15-20 minutes, or until the top of the mash begins to brown.
    6. Enjoy with a great big salad or even a burger (veggie, of course)!

[miniflickr tags=”creamy-twice-baked-potatoes”]

Any references to teaspoons, tablespoons, cups, or any fraction thereof, are based on American measurements.

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  1. mrflibbletweets says

    I agree that microwaved 'baked' potatoes suck. You can get them going using a microwave then finish off in the oven, but they're better cooked using an oven only.

    If you've not tried before – after pricking the skin rub it with sunflower oil and sprinkle with sea salt – it really helps crispen up the skin. Many restaurants use butter instead of oil, but you get the same effect.

    Cooking them with a metal skewer inserted through the length decreases the cooking time, as it conducts heat through directly into the centre.

    • says

      Thanks for the added tips! Someone the other day was talking about rubbing oil on the skin too and I'll admit it's not something I'd heard of before. Interesting about the skewer too, but makes sense.

  2. Lacomfort says

    If you just used organic full fat sourcream, you could skip the 2nd bake, PRESERVE NUTRIENTS and FIBER and eat way quicker!

    The cows get to LIVE, producing organic dairy products for sensitive types like me, who don't want to expoloit animals- certainly not eat flesh- but crave the flavor of FAT.

    Nothing like fat to make a meal satisfying.


    • says

      While I respect your choice to eat what you want, the dairy industry is not a nice place for cows, organic or not. If you want to learn more then you've got the interwebs awaiting!

  3. Cami says

    I just made this recipe last night and it was simply wonderful. I used creme fraiche, yellow miso and scallions instead. I will definitely make this again.


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