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Twice Baked Potato Recipe

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A delicious dinner that is vegan, gluten-free and oil-free!
Course dinner
Cuisine American
Keyword appetizer, dinner recipes, vegan lunch recipes
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 4
Calories 204.4
Author carleigh

Ingredients

  • 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

Instructions

  • 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.

Notes

Find our tempeh bacon recipe here for this meal!

Nutrition

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