Twice Baked Potatoes Recipe

This Twice Baked Potatoes Recipe is not only creamy, savory, and delicious, but they’re healthy too!

twice baked potatoes recipe
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  • 4 small russet potatoes
  • 1 tablespoon plant-based butter, try Miyokos 
  • 2 tablespoons homemade dairy-free sour cream
  • 1/4 cup shredded vegan cheese, try Parmela Creamery, can substitute with 2 tablespoons of nutritional yeast
  • 3 slices turkey bacon, crumbled
  • Salt to taste
  • Fresh or dried parsley to taste
  • Chives to garnish, chopped


  1. Preheat oven to 400ºF, and line a baking sheet with parchment paper.
  2. Use a fork to poke holes all over each potato; bake potatoes on an upper oven rack for 50 minutes-1 hour. Remove potatoes from the oven, but leave the oven on. Set potatoes aside to cool.
  3. While potatoes are cooling, pan fry turkey bacon until crispy.
  4. Once the potatoes are cool enough to handle, slice them in half lengthwise and gently scoop out the centers, and place in a large bowl. *Do not scoop the entire center out as the skins will tear, and cave in. 
  5. Add butter, sour cream, cheese (or nutritional yeast), turkey bacon crumbles, and salt to bowl with potato centers. Mash together using a fork.
  6. Evenly distribute the filing into the potato shells. 
  7. Place back on baking sheet, and bake on 400º for 10-15 minutes, or until the top is beginning to brown.
  8. Remove from oven, and garnish with parsley and chives. 
  9. Serve warm, and enjoy! 

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