This Vegan Twice Baked Potatoes recipe is simple enough to enjoy with your weeknight meals, and fancy enough to impress your guests! You’ll love these absolutely delicious potatoes! They’re dairy free and oil free, and full of plant based nutrition.
When I was making my Vegan Ham this year, I was wondering about some other ways of enjoying this delicious seitan meat substitute. I took a look at recipes for leftover ham online, and saw a recipe for twice baked potatoes with ham and broccoli. It wasn’t vegan, but I knew it would be easy to make a healthier vegan version.
So I gave it a try, and I’m so glad I did! The result was amazing! My husband told me he would eat these every day! This might also be my favorite baked potato recipe!
I really think you’re going to love these vegan twice baked potatoes. The filling is creamy like mashed potatoes, savory from the vegan ham, and cheesy from the nutritional yeast in the vegan cheese sauce. After being twice baked, the potato skins are so crispy and delicious!
These vegan twice baked potatoes are the ultimate plant based comfort food! They make a great side dish, and can even be enjoyed as a main dish with a side salad or other vegetable.
What potatoes are best for twice baked potatoes?
Starchy potatoes like Russets are the best for this recipe. When baked, the inside is fluffy and the skins are strong enough to hold the potato filling. And the skins are so crispy – almost like eating potato chips!
Waxy potatoes like yellow or red potatoes can be used in a pinch, but they really are not ideal. They have very thin skins that do not hold up well when removing the potato flesh.
What do you need to make this recipe?
This recipe is quick and easy to put together when you have a couple of items made ahead of time.
- Russet potatoes – you can use two large baker potatoes or four smaller russet potatoes
- My Cashew Cheese Sauce – this can be made a few days in advance. You will only be using a small amount, and you can use the remaining cheese sauce on your Mexican dishes, veggies, sandwiches, and more! While the cashews do contain fat, it is a whole food source of fat that is packaged along with the other nutrients and protein in the nuts. Feel free to use your favorite cheese sauce in place of this sauce.
- Unsweetened Soy Milk – or your favorite plant based milk (not included in the above image).
- Broccoli – I steam this while the potatoes are baking the first time, and chop it finely.
- Vegan Ham – this can also be made a few days in advance, and it also freezes well. It’s nice to have on hand for sandwiches, breakfasts, and more. I make it up, slice it, and freeze it in freezer bags. If you don’t want to use this ham, feel free to leave it out. Adding about a quarter to a half teaspoon of liquid smoke will help add the smoky flavor that the ham would have contributed to the recipe.
How to make vegan twice baked potatoes
Prepare and bake your potatoes
Before baking your potatoes, you need to clean them well. To help remove dirt and debris, soak them in a bowl of cool water for about 10 minutes. Then scrub them well with a vegetable brush to remove all the dirt.
Poke the potatoes several times with a knife or fork to prevent them from exploding in the oven.
Place them directly on the rack of your preheated oven. Bake large potatoes for 60 to 70 minutes, and smaller potatoes for about 45 minutes. Check for doneness by squeezing them. If they give, they are done; if they are still firm, leave them in the oven for additional 5 minute intervals until they are fully baked. You can also test for doneness by poking them with a fork or knife.
Remove potatoes from the oven, and let them sit for about 15 minutes, or until they are cool enough to handle
prepare the filling
While the potatoes are in the oven, steam the broccoli until it is tender. I place a steaming basket in a pot and fill with water to just below the bottom of the steamer. Bring the water to a boil, then add the broccoli and steam for about 6 minutes, or until the broccoli is fork tender.
Let the broccoli cool for a few minutes, and then chop it small. Set it aside.
There is also time to mix up the cheese sauce while the potatoes are in the oven, if you haven’t made it in advance.
Dice the ham into small pieces and set aside.
With a sharp knife, slice each baked potato in half lengthwise. With a spoon or a mellon baller, remove the potato flesh from the potato halves. Leave a small amount of potato around the potato skin, so it holds up for the potato filling. Place the potato flesh in a mixing bowl.
Add the plant milk and the cheese sauce to the potatoes, and mash them together with a potato masher or a fork. You could place these ingredients in a food processor and process briefly, but I wanted to keep this easy and avoid having to wash the food processor (yes, I’m lazy sometimes).
You don’t have to get the potatoes completely smooth. I like the consistency of lumpy mashed potatoes.
Add the chopped broccoli and diced ham, and stir until well combined.
Spoon the potato mixture back into the potato skins. Be sure to stuff it into the bottom and edges of the potato shell. Distribute the potato stuffing evenly among each baked potato shell.
Place the stuffed potatoes on a baking sheet and bake for 20 to 25 minutes, until they are heated through and just starting to brown on top.
If desired, top with an additional drizzle of cheese sauce and some chopped chives. Or top with some Vegan Sour Cream.
Serve these cheesy twice baked potatoes as a main dish with a salad, or as a delicious side dish.
Frequently asked questions
These potatoes will keep in the refrigerator for 4 to 5 days. Make up a big batch of them and keep them in the refrigerator for easy lunches during the week!
Yes, these potatoes freeze very well. You can prepare them up to the stuffing step, and freeze them before the second bake. Place them on a flat baking sheet or plate to freeze them before placing them in a freezer bag or other airtight container. This will keep the soft potato filling from being smashed. Be sure to allow them to thaw completely before the final bake.
Reheat them at 400° F oven for 20 to 30 minutes, or until they are hot in the center.
Here are some more delicious potato recipes:
- Vegan Potato Kale Soup
- Baked French Fries
- Vegan Garlic Mashed Potatoes
- Seasoned Waffle Fries in the Air Fryer
- Chili Cheese Fries
- Vegan Scalloped Potatoes
- Oil Free Hash Browns
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Vegan Twice Baked Potatoes with Ham and Broccoli
- 2 large russet potatoes
- ¼ cup Cashew Cheese Sauce or your favorite cheese sauce
- ¼ cup unsweetened soy milk
- ¾ cup Vegan Ham diced
- 1 cup finely chopped broccoli
- Scrub the potatoes well and prick them several times with a fork.
- Bake them for 60 to 70 minutes at 400° F. They should be fully baked, and a knife or fork should easily pierce them.
- Let the potatoes sit for 20 or until they are cool to the touch.
- Steam the broccoli until it is tender. Then chop it into small pieces.
- Slice each potato in half lengthwise. With a spoon or melon baller, scoop out the potato flesh, leaving approximately ¼ in of potato in the skin. Place the potato flesh in a medium sized mixing bowl.
- Add ¼ cup of the cheese sauce and soy milk to the potatoes, and smash the potatoes with a fork or potato masher until mostly smooth, but with a few small chunks. Then add the diced ham, and chopped broccoli to the bowl and stir to combine.
- Spoon the potato filling back into the potato skins. Be sure to stuff it down. Leave the top of the potato filling a bit rough on top rather than smoothing it out.
- Place the stuffed potatoes on a baking sheet and bake at 400° F for 30 minutes.