Vegan Double-Stuffed Potatoes Recipe

Name: Vegan Double-Stuffed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegan Sour Cream:; 1 cup cashews; water to cover; 1 lemon, juiced; 1 tablespoon nutritional yeast; 1/2 teaspoon salt; 3 large baking (russet) potatoes; 1/4 cup chopped fresh chives; 1/4 cup almond milk; 2 tablespoons fake bacon bits; 2 tablespoons margarine (such as Earth Balance(R)); 1 teaspoon minced garlic; salt and freshly ground black pepper to taste; 1 pinch paprika, or to taste

Servings: persons

Vegan Sour Cream:
1 cup cashews
water to cover
1 lemon, juiced
1 tablespoon nutritional yeast
1/2 teaspoon salt
3 large baking (russet) potatoes
1/4 cup chopped fresh chives
1/4 cup almond milk
2 tablespoons fake bacon bits
2 tablespoons margarine (such as Earth Balance(R))
1 teaspoon minced garlic
salt and freshly ground black pepper to taste
1 pinch paprika, or to taste

1
Place cashews in a bowl and cover with water. Soak for a minimum of 4 hours to overnight. Drain.
2
Combine cashews, lemon juice, nutritional yeast, and salt in the bowl of a food processor or a high-powered blender. Blend vegan sour cream until smooth and creamy. Refrigerate until ready to use.
3
Wash and dry potatoes. Prick several times with a fork and place on a microwave-safe plate. Cook on full power in the microwave until tender, 12 to 14 minutes, turning over once halfway through cooking. Cool for 15 minutes.
4
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
5
Cut cooked potatoes in half. Scoop out flesh without tearing the potato skin. Transfer flesh to a large bowl and place potato skins on the prepared baking sheet. Add vegan sour cream, chives, almond milk, fake bacon bits, margarine, garlic, salt, and pepper to the bowl with the potato flesh. Fill each potato skin with the mixture and mound it up high. Sprinkle with paprika.
6
Bake in the preheated oven until lightly browned, about 30 minutes.

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Vegan Sour Cream:, 1 cup cashews, water to cover, 1 lemon, juiced, and more.

Yes, Vegan Double-Stuffed Potatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Double-Stuffed Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions