vegan twice-baked potatoes

A baked potato half stuffed with mashed potatoes, black olives, red chili, and chives.

Vegan twice baked potatoes – decadent crispy potato shells filled with savory mashed potatoes with sour cream, olives, chilis, and chives.


  • 6 medium potatoes (1 ½ lbs./700gm.)
  • 1/3 cup vegan sour cream
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • ¼ cup black olives
  • 1-2 red chilis, finely diced
  • ¼ cup chopped fresh chives 


  1. Preheat the oven to 4000 F. (2000 C.). Rinse and scrub the potatoes. Pierce them with a fork or make a small cut laterally with a knife, slightly piercing the skin.
  2. Place the potatoes on a baking sheet, then bake them for 45 minutes or more until they are soft to the touch or when you puncture them with a fork.
  3. Remove the potatoes from the oven and allow them to cool for a few minutes until you can handle them without being burned.
  4. Cut the potatoes in half, then scoop out the middles and add them to a bowl. Leave about ¼ inch of a rim around the skins.
  5. Add the vegan sour cream, salt, and pepper to the bowl and mash the potatoes using a masher or large fork. You want the potatoes creamy, although a few lumps are perfectly fine.
  6. Use a spoon to mix in the olives, chilies, and chives. Then refill the potato skins with the mashed potatoes, placing them back on the baking tray.
  7. Reheat the oven to 4000 F. (2000 C.) and add the potatoes. Bake the potatoes for 10-15 minutes until the tops start to brown slightly.
  8. Remove the potatoes and serve them immediately if you want them hot. Garnish with additional chives or sides of sour cream or salsa if desired. 



  • To make the potatoes a day ahead, restuff them, then store them in the refrigerator, in a single layer. Bake them in a preheated oven at 4000 F. (2000 C.) for 15-20 minutes. Cover them with foil if the tops start to get too brown before the potatoes are heated through.
  • Twice-baked potatoes freeze well. After you stuff the potatoes, allow them to cool completely, then wrap them individually before placing them in the freezer. Thaw them in the refrigerator overnight. Heat them in the oven for 20 minutes or until heated through.
  • To save time, you can start the potatoes in the microwave. Finish baking them in the oven so that the skins get firm and crispy. Then continue preparing them according to the recipe.  


Keywords: vegan twice-baked potatoes

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