This twice baked potato recipe is going to make your mouth water! They are ridiculously delicious, and I’d bet money any cheese and bacon lover would NEVER know these are vegan.

When I had the first bite of these tatters, I was sold you’ll be craving this comforting meal on the regular. This recipe is also a high protein vegan option since we’ve added tempeh to the mix to create a bacon texture and flavor. You can get the full scoop on tempeh bacon in this blog article – Tempeh Bacon Recipe and also make sure to check out our article on high protein plant foods here.

Why You’ll Love These Twice Baked Potato Recipe

Easy to make: This comfort meal requires minimal ingredients making it easy to do for a weekday meal.
Meal prep friendly: The great thing about potatoes are they last the entire week in the fridge and you can easily reheat without losing flavor. I would suggest keeping your filling mixture in a separate container. If you need suggestions on meal prepping check out our blog article on weekly meal planning. 
Customizable: You don’t need to be afraid to play around with herbs and spices when it comes to this recipe since potatoes are one of the most versatile plant foods out there. I’d try adding in some chill pepper, cumin and a dash of turmeric to spice up these delicious tatters.

Tips On How To Make This Recipe Better

Top it up: If you’re anything like me you will want to add a few flavourful topping to your twice baked potatoes. A few of my favorites are vegan sour cream, hot sauce or vegan parmesan cheese.
Get creative with fresh herbs: Herbs are filled with antioxidants and are a great way to add in an extra boost of nutrition without losing any flavour. My recommendations are cilantro, parsley, dill, chives and basil!
Make it an appetizer: If you want to make these a starter before the main event, try this recipe out with smaller potatoes to make them bite-sized!

How To Make Twice Baked Potatoes

Preheat your oven to 400F.

Poke holes in your potatoes with a fork and bake them for 40 minutes to an hour until cooked through. You can test if they are cooked through by poking your fork into the potatoes at the 40-minute mark if it goes in soft they are perfect!

Next, you will need to slice the potatoes in half and scoop the insides into a bowl. Be careful not to break the skin.

In a large mixing bowl stir in the remaining ingredients with the potato filling until combined thoroughly. Then scoop them back into the skins and bake for an additional 15 minutes.

Top with chives, parsley and a dollop of vegan sour cream if desired!

The Recipe: Twice Baked Potato Recipe

A delicious dinner that is vegan, gluten-free and oil-free!
5 from 1 rating


  • 2 large Russet potatoes
  • 8-10 slices Tempeh bacon, crumbled
  • 2 tbsp Nutritional yeast
  • 2 tbsp Vegan butter , (optional)
  • ¼ cup Coconut yogurt
  • tsp Garlic powder
  • Sea salt and pepper, to taste


  • Poke holes in your potatoes with a fork and bake them at 400F for 40 minutes to an hour until cooked through.
  • Slice the potatoes in half, and scoop the insides into a bowl, being careful not to break the skin.
  • Mix the remaining ingredients with the potato until combined, then scoop them back into the skins. Bake for an additional 15 minutes, and enjoy with freshly chives, parsley and sea salt.


Find our tempeh bacon recipe here for this meal!
Calories: 204.4kcal, Carbohydrates: 35.7g, Protein: 6g, Fat: 4.8g, Saturated Fat: 1.2g, Trans Fat: 0.1g, Sodium: 55.1mg, Potassium: 859.7mg, Fiber: 3.4g, Sugar: 1.2g, Vitamin A: 269.2IU, Vitamin C: 10.5mg, Calcium: 24.9mg, Iron: 1.9mg

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